Cream of Chicken and Rice Soup

Now that I don’t live in Florida anymore I need to start making more soups. My children don’t appreciate a good soup since they grew up in Orlando, and you don’t need to eat soup often when the coldest part of winter may have a low in the 30s.

When I was in grad school, one of my professors had everyone to her house to present projects and she made soups. We had the most delicous cream of chicken and wild rice soup. I have the recipe for this and have made it before. The problem with this recipe is it is made with 2 or 3 cans of cream soups. I’m trying to eat on the healthier side. I’m an all things in moderation person, but knowing that I’m the one who will eat the majority of the soup, I wanted something that didn’t involve that many canned cream soup bases.

So a searching I’m going to find the perfect cream of chicken and wild rice soup. Now I will tell you the at the original recipe used ground chicken and the recipe that I made this time used shredded chicken, so that in itself is a change.

I decided to try out Taste of Home’s Cream of Chicken and Rice Soup.  My parents were in town, so I had help testing out the flavor and eating the soups.  I made this recipe pretty much as described in the recipe. I did make my own stock with chicken thighs and then used the thigh meat as the meat in the soup.

The soup was pretty bland to start. I added a lot more salt and pepper and about a Tbsp of grill seasoning. Then it was yummy. I will try this again and maybe next time try it with the ground turkey/chicken and see if I like it better that way. I will also add more rice.  (I added shredded cheddar cheese to my bowl after tasting it and then it had a LOT more flavor. But, what doesn’t taste better with cheese?)

Do you make homemade soup? What is your favorite recipe? Have you ever tried to recreate a soup recipe that you like, but wanted to make it healthier? What soup should I try next?



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