Tuesday, September 6, 2011

Cream of Chicken and Rice Soup

1/2 C. rice ($.05)
1 C. to 1 1/4 C. water (free)
1 T. olive oil ($.05)
1 small onion, minced ($.05)
4 white button mushrooms, chopped small ($.15)
2 carrots or 7-8 baby carrots, sliced paper thin ($.05)
2 C. oven roasted chicken, chopped ($.75)
1/8 tsp. rosemary ($.05)
3 T. cream cheese ($.10)
2 C. veggie stock (free)
2 cubes chicken bouillion ($.10)
1 C. half and half ($1.00)
1/2 C. water combined with 1/4 C. flour ($.05)
1/4 C. parmesan ($.15)
salt and pepper ($.05)

Lightly toast rice, add 1 C. water and cook for 14-16 minutes, until rice is tender and all the water is absorbed. Set rice aside.

Heat olive oil in pan and gently saute onions until translucent, add mushrooms and cook until tender, season with salt and pepper to taste. Add carrots, chicken and rosemary, and fold in cream cheese, cook until cream cheese melts, slowly whisk in veggie stock and half and half, add bouillion and cook over low heat, bring just to a simmer, stirring constantly. Pour in water and flour mixture by tablespoon full to thicken, add 1/4 C. parmesan, if desired. Fold in rice and cook an additional 10-15 minutes, until the soup is thick and the texture is smooth.

Serve with garlic bread and spring mix salad.

Yields: 4 servings
Cost: $2.60
Cost per serving: $.65

1 comment:

  1. Daisy's MomSeptember 07, 2011

    this sounds amazing - but how do you make veggie stock? i've always wanted to give it a try but it seems so hard. and its expensive in the stores and loaded with salt.