because winter is holding on to us, almost embarrassingly clingy. oh sure, the sun comes out, stretches it arms and then decides to go back to bed, under its velvety gray cloud. then the snow runs down as if to punish us for our warm reception of warmth, and rain, and our joy at watching the snow actually start to melt a little. it’s almost depressing, but then i made this soup last night (recipe courtesy this blog) and felt a little bit better. it’s vegetable-y, creamy, and really very good, especially with some warm, crusty bread. try it if you’re still cold, like me, or even if you’re not. you’ll like it.
Creamy Chicken and Rice Soup
diced stalk of celery
couple cloves of minced garlic
salt and pepper
cooked cubed chicken breast (i prepared this the way i always do – in the oven)
1/2 cup (or so) long grain white rice
1 to 2 tbl cornstarch (i used 1)
1 can evaporated milk (12 oz. is fine)
heat the olive oil in a soup pot. add the onion, carrot, and celery. cook it until tender. add the garlic and stir for about a minute. add the chicken stock, cubed chicken, rice, salt, pepper and bay leaf. cover and let it simmer for about 20 minutes (or until your rice is reasonably done). turn the heat up and let your soup boil. meanwhile, stir the cornstarch into the evaporated milk. add this mixture to the boiling soup and stir it. lower the heat and add the corn. let the soup thicken. adjust your salt and pepper if you need to.
the original recipe uses basil and chicken boullion. i had neither of these items on hand, but the soup still came out very well.