Unique Cuisine Creamy Chicken Kale and Rice Soup Restaurant Style

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17 ingredients, 7 steps, cooking Creamy Chicken, Kale and Rice Soup

Hi every body, now you get prepare recipe Creamy Chicken, Kale and Rice Soup with 17 ingredients and 7 steps. Below this is how to prepare, please carefully carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 17 ingredients and 7 stages of easy cooking Creamy Chicken, Kale and Rice Soup.

Ingredients all Creamy Chicken, Kale and Rice Soup

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

If all basic ingredients Creamy Chicken, Kale and Rice Soup it’s ready, We’re going into the cooking stage. Below is how to making with easy.

Process Cooking 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!!
   
8. Finish and Enjoy.

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