I am so not a photographer. I might play one here on this little blog, but considering I have to take a least twenty shots to find one I’m even remotely happy with, I’d say I most certainly fall into that amateur-wannabe category. And that’s okay. For the most, I’m fortunate enough to get some decent shots of most of my recipes.
Unfortunately, the one thing that I consistently have the hardest time photographing is soup. Considering I could live on soup, this is not a good thing. In fact, I’ve been holding off posting this delicious recipe because I’m just not happy with the photos of it. But in the end, the taste won out. So, here you go…a creamy, flavorful, fulfilling soup paired with a not-so-lovely image. Please look past that and just trust me on this one.
Creamy Chicken & Rice Soup
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 1/2 lb sliced mushrooms
- 1 red pepper, diced
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 lb boneless, skinless chicken breasts
- 8 cup chicken stock
- 1 cup rice
- 3/4 cup milk or cream
- 1 bunch green onions, sliced
- Additional salt and pepper, to taste
- Heat olive oil and butter in a large stock pot. Add onion, garlic and crushed red pepper flakes and cook for 3 minutes. Add mushrooms and red pepper and cook until mushrooms are browned. Season with salt, pepper and paprika.
- Add chicken breasts and pour in chicken stock. Bring to a boil, reduce heat to low and simmer for at least 45 minutes, until chicken is fully cooked. (This can simmer all day if you want.) Remove chicken and set aside.
- Return soup to a boil and stir in rice. Remove heat and simmer until rice is tender, about 20 minutes. Meanwhile, shred or dice chicken.
- After rice is cooked, stir chicken back into the pot. Add milk or cream and green onions. Season with additional salt and pepper, to taste.