Thursday, September 30, 2010

Cheesy Chicken, Bacon and Rice Soup

Cheesy Chicken, Bacon and Rice Soup

* 3 Tablespoons extra virgin olive oil
* 1 medium onion, finely chopped
* 3 stalks of celery, finely chopped
* 3 large carrots, finely chopped
* 1 1/2 Cups zucchini, diced
* 2 Tablespoons fresh minced garlic
* 2 Cups cooked and shredded substitute chicken
* 2 Cups steamed white rice
* 4 Tablespoons butter
* 1/4 Cup all purpose flour
* 1/2 teaspoon kosher salt
* 1/4 teaspoon fresh cracked black pepper
* 1 3/4 Cups chicken broth
* 1 Cup shredded cheddar cheese
* 1 Cup bacon, cooked and crumbled plus 1/2 Cup to garnish bowls


Heat oil into a soup pot or dutch oven over medium heat. Saute onion, celery, carrots and zucchini for 10 minutes or until softened. Stir in garlic and cook for 1 minute then add chicken and rice. Reduce heat to low.

Melt butter into a large saucepan over medium heat. Slowly whisk in flour, salt and pepper. Slowly whisk in chicken broth until thick and creamy, nearly to a boil. Stir in shredded cheddar until melted then pour into chicken and vegetable mixture. Add 1 Cup crumbled bacon, stir then season according to taste then simmer on low until ready to serve. Garnish each bowl with a few pinches of additional crumbled bacon.

8 servings

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