Tuesday, February 1, 2011

Homemade Chicken, Ranch and Rice Soup

2 TBS olive oil
1 med onion, finely chopped
2 lg carrots, peeled and sliced
3 stalks of celery, chopped
3 TBS minced garlic
2 lg blsl chicken breasts
1 c dry rice, steamed….comes out to about 3 cups cooked
64 oz chicken broth
1 TBS dry Ranch Dressing seasoning
½ tsp salt
¼ tsp black pepper
2 TBS Dijon Mustard
1 tsp hot sauce, like Tabasco

Heat oil into a large dutch oven over medium heat. When hot, saute onion, carrots and celery for 7-10 minutes or until softened slightly. Stir in garlic and cook for 1 minute. Stir in chicken breast and rice then pour in chicken broth. Stir, then season with ranch seasoning, salt, pepper and add in Dijon and hot sauce. Reduce heat to low and simmer until serving. Taste and season accordingly. 8 servings

We doubled this recipe, but did not double the Dijon mustard (used 2 TBS). We didn't use the Tabasco either. In taste testing we couldn't decide what it needed, so we ended up adding a can of cream of chicken soup, and that gave it the consistency it needed.

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