Recipe of Quick Pantry Day Chicken Rice Soup

Pantry Day Chicken Rice Soup. Melt the butter in a medium sauce pan over medium heat. Add chunks of chicken, soup, chicken broth, water, veggies and poultry seasoning (if using). Melt the butter in a medium sauce pan over medium heat.

In a large pan or Dutch oven, sauté the carrots, celery, onion, garlic, and jalapeno peppers (discarding all seeds and membrane before dicing) in the one tablespoon of butter for about five minutes or until the carrots begin to cook. Add the rice, chicken broth, rosemary, ginger, and bay leaf to the vegetable mixture. To begin, combine all of the ingredients except the chicken breasts, frozen mixed vegetables and the rice in a Dutch oven.

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, pantry day chicken rice soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Pantry Day Chicken Rice Soup is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Pantry Day Chicken Rice Soup is something which I have loved my whole life.

Melt the butter in a medium sauce pan over medium heat. Add chunks of chicken, soup, chicken broth, water, veggies and poultry seasoning (if using). Melt the butter in a medium sauce pan over medium heat.

To get started with this recipe, we have to first prepare a few ingredients. You can have pantry day chicken rice soup using 12 ingredients and 0 steps. Here is how you cook that.

The ingredients needed to make Pantry Day Chicken Rice Soup:

  1. Get 2 tsp of unsalted butter.
  2. Take 1/2 small of onion – chopped.
  3. Make ready 1 pinch of dried thyme.
  4. Take 1 pinch of celery seed.
  5. Make ready 2 cup of leftover cooked chicken – torn into chunks (I used half a leftover rotisserie chicken lol).
  6. Make ready 3/4 cup of frozen mixed veggies.
  7. Prepare 1 can of golden mushroom soup.
  8. Take 2 1/2 cup of low sodium chicken broth.
  9. Get 1 cup of water.
  10. Take 1/4 tsp of poultry seasoning (optional, I liked the extra flavor it added).
  11. Take 1/3 cup of uncooked long grain rice (not instant).
  12. Make ready 1 of salt and pepper to taste.

Bring the mixture to a boil, and place the chicken in the liquid. Transfer your vegetables to a large soup pot and add your broth, water and herbs. Heat extra virgin olive oil in a large soup pot over medium heat. Add onion and carrots, season with seasoned salt and pepper, then stir to combine.

Instructions to make Pantry Day Chicken Rice Soup:

With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Skim fat from broth; add chicken and remaining ingredients. Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Vietnamese Chicken and Long-Grain Rice Congee.

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