Creamy Chicken and Rice Soup is a hearty soup made with wild rice. It’s simple to make and its warm, savory taste is great for the cold winter months.
I have been using my exercise ball as a chair. It’s supposed to be good for your back because it forces you to sit up straight, so I’m doing it. The idea is not my own. I got it from an article called 101 Reasons Freelancers Do It Better. (Reason #53: You can use an exercise-ball chair and no one will think you’re insane: Exercise balls are touted as a healthier alternative to traditional office chairs, but it’s hard to imagine using one in a traditional office. Working at home, you’re free to exercise while sitting without judgment.)
So Zach came home the other day and I was sitting on an exercise ball. This was not how he left me that morning. He tried to ignore it. I’d been doing it for hours and, honestly, wasn’t even thinking about it anymore. But then it rubbed up against the coffee table and made a squeaky sound and he just couldn’t take it anymore.
“Why are you sitting on that ball?” he asked me. So I explained the benefits of using exercise balls as chairs. “Oh! Well, your vertebrae do look straighter.” Yes! And they feel better, too.
This, of course, has nothing to do with the post I’m making today. I simply like my exercise-ball chair.
On to food!
This is a recipe we made in our pressure cooker, though you do not have to have a pressure cooker to make it. Just make the changes necessary to make this work on the stove. I’m going to attempt to write this in a way that indicates stove top usage, as well, though.
Creamy Chicken and Rice Soup
- 1 lb boneless chicken thighs/breasts/tenders, cubed (whatever is cheaper–the part of the chicken doesn’t matter)
- 3 tbsps flour
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsps butter or margarine
- 1 tbsp olive oil
- 1 1/2 tbsp onion powder
- 4 stalks celery, chopped
- 2 large carrots, chopped
- 1/4 tsp ground sage
- 1 tsp thyme
- 1 1/4 cups wild rice, uncooked
- 6 cups chicken broth
- 1 cup heavy cream
- 1 tomato, diced
Step 01: In a small bowl, mix the flour, salt, and pepper. Then dredge your chicken cubes in it until they are lightly coated. If you are not using a pressure cooker, boil your rice.
Step 02: Heat the oil and butter/margarine in the bottom of your pot on high heat and wait for it to start sizzling. When that happens, put your chicken in the pot and cook until lightly browned. This took us about 5 minutes.
Step 03: Add the onion powder, sage, thyme, carrots, and celery. Stir and cook for another minute and then add the chicken broth and rice. Let the soup boil until your veggies are tender. (If you’re using a pressure cooker, you’ll now securely lock your lid in place and set it for 12 minutes on high.)
Step 04: Stir in heavy cream and diced tomato. (If you’re using a pressure cooker, let the pressure release naturally for 10 minutes before doing a quick release for the rest.)
Step 05: Add salt and pepper to taste and serve!
Every time we release the pressure on our pressure cooker, the cats run away with their tails puffed. I wonder what they think is going on….
This isn’t the healthiest soup, but it’s very good. Definitely give this a shot.
If you want to make it a bit healthier, you could try not dredging the chicken in flour, don’t add the heavy cream, and voila. Now it’s not so fattening. 😛