I got this recipe from a member of the Married Couples Bible Study we recently attended. The last meeting was followed up with a soup and salad fellowship. Betsy made this soup, except she didn't have cheese in it. It was very good without the cheese.
I am a soup hound and a cheese lover.....so I added my two-cents and came up with the below recipe. It's way-out yummy.
¾ Cup Butter
1 Cup All-Purpose Flour
2 Tablespoons Chopped Onion, sautéed
½ Gal (64 oz) Chicken Broths
1 pound baked cubed Chicken Tenders or boneless breasts (use Ham as a variation)
10oz bag shredded Carrots
2 (6.25oz) boxes of Uncle Ben’s Fast Cooking Long Grain & Wild Rice
1 Quart Half & Half
16 oz Shredded Mild, Cheddar, or Colby Cheese
Slivered Almonds
Melt butter and slowly add flour alternating with the chicken broth to make a thick sauce. Add onion, cubed chicken or ham, shredded carrots, rice and the seasoning packet. Bring to a very low boil; reduce heat to low, cover for 15 minutes; stir every 5 minutes. The bottom will tend to get sticky.
Blend in half & half and cheese stirring until cheese is melted and temperature is brought up to 160 degrees. Remove from heat and serve.
To hold soup for self serving, move soup into a crock pot on low temperature.
Serve soup topped with slivered almonds.
I am a soup hound and a cheese lover.....so I added my two-cents and came up with the below recipe. It's way-out yummy.
¾ Cup Butter
1 Cup All-Purpose Flour
2 Tablespoons Chopped Onion, sautéed
½ Gal (64 oz) Chicken Broths
1 pound baked cubed Chicken Tenders or boneless breasts (use Ham as a variation)
10oz bag shredded Carrots
2 (6.25oz) boxes of Uncle Ben’s Fast Cooking Long Grain & Wild Rice
1 Quart Half & Half
16 oz Shredded Mild, Cheddar, or Colby Cheese
Slivered Almonds
Melt butter and slowly add flour alternating with the chicken broth to make a thick sauce. Add onion, cubed chicken or ham, shredded carrots, rice and the seasoning packet. Bring to a very low boil; reduce heat to low, cover for 15 minutes; stir every 5 minutes. The bottom will tend to get sticky.
Blend in half & half and cheese stirring until cheese is melted and temperature is brought up to 160 degrees. Remove from heat and serve.
To hold soup for self serving, move soup into a crock pot on low temperature.
Serve soup topped with slivered almonds.
No comments:
Post a Comment