Saturday, November 20, 2010

Cream of Chicken with Rice

Usually when you start with butter, you end in delicious.  I do believe that butter makes everything better.  It creates a nice base layer of rich flavor as in this soup.  This was a beautiful cream soup, with a hearty down-home attitude.  I love how the fresh rosemary and squeezed lemon brought out a brightness to it, enhancing the chicken.   This is one of my favorite comfort foods that I make as soon as it gets cold every year.  Just the aroma of this simmering away on the stove is enough to warm you up.

2 T real un-salted butter (divided)
2 large boneless skinless chicken breasts
3 cups baby carrots (peeled/ chopped)
3 stalks of celery (chopped)
1 small onion (diced)
3 T all-purpose flour
4 cups chicken stock
2 cups heavy whipping cream (just because)
2 cups milk (if needed)
1 T fresh rosemary (minced, you can use dried but only about 1-2 tsp. then)
2 tsp. dried thyme
salt/ pepper
1 cup Jasmine rice (uncooked)
sliced lemon for garnish

-Heavily salt and pepper each side of the chicken breasts.  In a large dutch oven or stockpot, over med-high heat, deeply brown both sides of the chicken in 1 tablespoon of butter.  Remove from pan and set on a platter to cool before chopping (helps to keep the flavor). Meanwhile, prepare rice as directed and keep covered until ready to add in. Toss in chopped vegetables with remaining tablespoon of butter.  Give them a nice salt and peppering.  Saute' over me-high heat until soft.  Stir in flour and brown (it will coat the veggies, that's ok).  Slowly pour in heavy whipping cream and chicken stock.  Add in chopped chicken breasts, rice, rosemary and thyme.  Simmer while constantly stirring over med-high heat for 5-10 minutes.  Reduce heat and continue stirring.  Soup will slowly begin to thicken.  Add more salt and pepper to taste.  Cover and let simmer on low heat for 10 minutes or more.  Use milk as a thinning agent, adding in 1 cup at a time if soup is too thick.  Serves 6.  Enjoy!

1 comment:

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