Monday, May 14, 2012

Cheesy Chicken and Rice

Put chicken and rice together in any way and I love it. I made my own version of THIS recipe. Stick of butter? No ma'am. 1/2 cup of flour, no thanks. This soup is thrown together, not tedious. Let's not make things harder than they are, picky palate website.  It was comforting for dinner tonight.

32 oz. Chicken Broth
Light Sour Cream
Fresh Garlic
Skim Milk
Sharp Cheddar

1.) Chop and sautee a trininty. Trinity is a mess' a onions, celery, and carrots all chopped finely. It is harmony, people, har-mon-y. Put the desired amount of each that you please, no sweat off my back. I used lots of onion, less carrots, more celery. You cannot mess it up. Sautee in skillet, cast iron if able, until tender. At last few moments, throw in fresh garlic (I like lots), and stir it around, too.
2.) While the vegetables are cooking, cook three cups of rice. Don't cook rice all the way through, leave it a little undercooked so it will finish in the soup. Do not season the rice.
3.) In large deep pot, pour in some skim milk and two or three tablespoons of butter. Stir until butter is melted on medium heat. Throw in a hand full of flour. No need to measure, my friends. Stir well so no clumps appear.
4.) Pour in 32 oz. chicken broth and stir.
5.) Pour in vegetables, rice, chicken, a couple of heaps of sour cream, and as much cheese as you please. I needed to use up some canned chicken so that's what went in tonight, about three cups.
6.) Reduce to low heat, salt and pepper to taste.
7.) Cuddle up on the couch and enjoy.

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