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A quick and easy dinner soup for when the cupboard is almost bare. Here’s a soup from leftovers.
Soup Is Satisfying
I think many people will agree that there’s nothing more comforting than a nice hot bowl of soup. It always makes a great dinner especially when served up with some nice homemade bread!
This particular soup is an excellent way to use whatever leftovers you have hanging around. It’s also good for when you don’t too. What’s here is just the basics–some veggies and some stock.
It’s always best to use a rich homemade stock, but when you cannot, there’s many wonderful alternatives. But the best part about this soup is that it’s just the thing to make when your cupboard is almost bare. And face it, with what’s going on, that’s a reality for many people.
About That Stock
Stock can be made from scratch many ways. The usual recipe is to use chicken parts and water along with some aromatics added to make the broth tastier.
If you don’t have any chicken parts on hand but you do have a chicken carcass or any kind of bones, you’re set to go too. The stock for this soup I made when I boned out some chicken breasts I had in the freezer. Those bone didn’t go into the trash, they were used to make some chicken stock. You can do the same with a roast chicken carcass–just like you’d do for turkey frame soup that’s so popular after Thanksgiving.
The other alternatives are using canned chicken stock, soup base or even stock cubes. I’m not much on stock cubes but if it’s all you have, and under present circumstances it may well be, then use them!
The Veggies And Other Stuff
Again, use what you have. This soup from leftovers.
Evaporated milk is a good substitute for cream and pasta or noodles is a good one for the rice.
Any veggies you have will do too. You can really get creative here.
Creamy Chicken And Rice Soup
- 5 cups rich chicken stock
- 1/2 cup celery sliced
- 1/2 cup carrots sliced
- 3-4 sprigs fresh dill with stems see NOTES
- 1 cup cooked rice
- 1 cup cream
- Salt & Pepper to taste
- Place stock in a large saucepan. Add the celery, carrots and dill. Bring to boil, then cover and lower heat. Simmer until vegetables are tender, about 10 minutes. Discard dill (if using fresh)
- Stir in the rice and cream. Heat through.
- If you want a thick soup, add 3/4 cup of instant mashed potato flakes or 1/4 cup flour mixed with 1/2 cup water. Stir until thickened.