Post by sassiescrapper on Jun 28, 2014 19:06:22 GMT
I've always wanted to try these from Plapple:
Creamy Chicken and Wild Rice Soup 4 cups chicken broth 2 cups water 2 cooked, boneless chicken breast halves, shredded 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3/4 cup all-purpose flour 1/2 cup butter 2 cups heavy cream (I substitute milk. Cream makes it too thick.)
Directions: 1.In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. 2.In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. 3.Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Chicken Enchilada Soup (tastes just like the one at Chili's) 1 pound skinless, boneless chicken breast halves 1 tablespoon vegetable oil 1/2 cup diced onion 1 clove garlic, minced 1 quart chicken broth 1 cup masa harina 3 cups water, divided 1 cup enchilada sauce 2 cups shredded Cheddar cheese 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon ground cumin
Directions: 1.In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside. 2.Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth. 3.In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil. 4.Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.