Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, creamy chicken, kale and rice soup. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Creamy Chicken, Kale and Rice Soup is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Creamy Chicken, Kale and Rice Soup is something that I have loved my whole life.

Cubes of cooked chicken and brown rice are added to this creamy soup made with roasted garlic chicken broth and roux-thickened milk. All Reviews for Creamy Chicken and Rice Soup. Whenever I'm in need of a nourishing, soothing meal, I turn to this creamy chicken and rice soup.

To begin with this particular recipe, we have to prepare a few components. You can have creamy chicken, kale and rice soup using 17 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Chicken, Kale and Rice Soup:

1. Prepare 2 chicken breast, boiled cooled and shredded (or use rotisserie)
2. Get 2.5 cups fresh kale, chopped
3. Prepare 1 large onion, diced
4. Prepare 6 garlic cloves, minced
5. Make ready 3 celery, diced
6. Get 2 small-medium carrots, diced
7. Take 2 tbs flour
8. Take 2 tbs butter
9. Prepare 1.5 tsp olive oil
10. Get 1/2 cup milk
11. Take 1/2 cup cream (half&half is fine)
12. Prepare 6 cup chicken stock
13. Make ready 3/4 cup rice (uncooked)
14. Get 1 tsp dried thyme
15. Make ready 2 tsp dried basil
16. Make ready 1 dried bay leaf
17. Prepare to taste Salt and pepper

Go ahead and flag this chicken and wild rice recipe—it's sure to become a family favorite. A pot of pure comfort, it's a slightly thickened, creamy chicken soup with a finishing garnish of smoky bacon. Add onion, carrots and celery and sauté until slightly tender. Stir in the chicken broth, thyme, sage, rosemary and season with salt and pepper to taste.

Instructions to make Creamy Chicken, Kale and Rice Soup:

1. In a large pot, heat oil with butter on medium high heat. Sautee onion and garlic until onion translucent. Then add your carrots and celery, cook for 4 min.
2. Add the flour to the pot and cook for 2-3 min. Add your milk and cream to the pot. Cook for 5 more min, the mixture should be pretty thick.
3. Add your shredded chicken to the pot and stir to combine. Add all of your chicken stock. Let this cook together for about 20 min. (On medium low)
4. After 20 min, add your rice and kale to the pot, cook for another 30 min. (On medium low)
5. The longer you let it cook, the thicker it will become.
6. Note: if u boil bone in chicken for this recipe. Save the water you boiled the chicken in, just strain it to remove any icky parts and add that to your soup if you dont have stock.
7. This makes a lot of soup, the leftovers are even better if you can imagine!!

Tomato paste and fish sauce add depth and umami to our best-ever chicken-and-rice soup studded with sweet carrots and silky kale. Pure comfort and totally right for all that feels wrong. Today's wild rice soup recipe comes from my good friend and baking maharishi/mentor/advisor Barbara Schieving's new cookbook The Electric Pressure Cooker Cookbook. (I call that a Mealtime Success!) This creamy chicken and rice soup takes advantage of a few short cuts - but in a very delicious way! Add the zucchini, chicken, and chopped kale leaves and cover the pot again. It will be very full, but the kale will cook down.

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