Tonight’s dinner: cream of chicken and rice florentine

22 Aug

Tonight I made a yummy (and healthy!) chicken, rice and mushroom soup for dinner. Soups aren’t usually very hard to make and can be adjusted pretty easily to your dietary needs and particular taste. I also like that it  usually makes enough for lunch for a couple of days!  Here’s the recipe:

2 tablespoons of olive oil

1lb of skinless, boneless chicken breast halves

1 1/2 c. finely chopped onions

package of fresh mushrooms, sliced

1/2 c shredded carrot (I was out of carrots)

1 tablespoon minced garlic (I used garlic powder)

1 cup uncooked long-grain rice

1 14.5 oz. can reduced sodium chicken broth

1 c. water

1/4 tsp ground nutmeg (didn’t have this, I used allspice)

2 12-oz cans fat free evaporated milk and

                 2 tablespoons flour

1. In a dutch oven or large pot heat oil over medium-high heat; reduce heat to medium. Add chicken; cook 12 minutes or unit no longer pink. Transfer chicken onto a plate to cool. Once cool, shred chicken with forks.

2. Meanwhile, and onions, mushrooms, carrot and garlic to dutch oven; cook 5 min. stirring occasionally. Stir in rice; cook 1 min. more. Add broth, the water, nutmeg, and 1/2 tsp black pepper. Bring to boiling. Reduce heat and simmer, covered for 15 min.

3. In a small bowl stir together 1 can evaporated milk and the flour; stir mixture into dutch oven. Stir in the remaining evaporated milk until bubbly.

4. Stir in chicken and simmer 5 min.

Hope you enjoy!


2 Responses to “Tonight’s dinner: cream of chicken and rice florentine”

  1. Cali August 23, 2011 at 3:49 pm #

    Sounds yummy! I think I’ll make this sometime, thanks!

    • Katie August 23, 2011 at 4:56 pm #

      Awesome! I hope you like it! 🙂

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