{"id":6,"date":"2013-07-28T19:02:34","date_gmt":"2013-07-28T19:02:34","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=6"},"modified":"2013-07-30T22:46:58","modified_gmt":"2013-07-31T03:46:58","slug":"6","status":"publish","type":"post","link":"https:\/\/tiffanycooks.cyberphreak.com\/?p=6","title":{"rendered":"Creamy Chicken Soup With Rice"},"content":{"rendered":"<div class=\"pf-content\"><p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/07\/wpid-20130727_222834.jpg\"><img loading=\"lazy\" class=\"alignnone size-full\" title=\"\" alt=\"image\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/07\/wpid-20130727_222834.jpg\" width=\"433\" height=\"577\" \/><\/a><\/p>\n<p><strong>The first recipe is from my brand new soup book I got for my birthday, in March, it is a creamy chicken soup with rice.\u00a0 It&#8217;s the first recipe I have tried from the 500 plus page book &#8220;The Ultimate Soup Cookbook&#8221; by Reader&#8217;s Digest, with over 900 recipes.\u00a0 It&#8217;s on page 106.\u00a0 I&#8217;d say it serves more like 6+.<br \/>\n<\/strong><\/p>\n<p><strong>It came together quickly.\u00a0 I like recipes that use a butter\/oil mixture, they usually have more flavor.\u00a0 I made the stock from bouillon and omitted the onions, and used onion powder. \u00a0 I used Basmati rice and the fresh parsley was from my garden.\u00a0 I opted for milk instead of half-and-half.\u00a0 I used a very tiny pinch of nutmeg.\u00a0 It was tasty, creamy, and the smell was great.\u00a0 I will experiment next time to add a little more flavor, maybe even more bouillon.\u00a0 A!<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li><strong>1 tablespoon butter<\/strong><\/li>\n<li><strong>1 tablespoon vegetable oil<\/strong><\/li>\n<li><strong>1 pound skinless, boneless chicken breast cut into 3\/4 inch cubes<\/strong><\/li>\n<li><strong>4 cups chicken stock<\/strong><\/li>\n<li><strong>2 medium carrots, peeled and thinly sliced<\/strong><\/li>\n<li><strong>2 medium celery stalks, thinly sliced<\/strong><\/li>\n<li><strong>1 large yellow onion, finely chopped<\/strong><\/li>\n<li><strong>1\/2 cup long-grain white rice <\/strong><\/li>\n<li><strong>2 tablespoons minced fresh parsley<\/strong><\/li>\n<li><strong>1\/4 teaspoon salt<\/strong><\/li>\n<li><strong>1\/8 teaspoon black pepper<\/strong><\/li>\n<li><strong>2 tablespoons cornstarch<\/strong><\/li>\n<li><strong>1 cup milk or half-and-half<\/strong><\/li>\n<li><strong>pinch of ground nutmeg (technically optional)<\/strong><\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li><strong>In a 5 quart Dutch oven over medium heat, melt butter and heat oil.\u00a0 Add chicken and saute 5 minutes or until lightly browned.<\/strong><\/li>\n<li><strong>Add stock, carrots, celery, onion, rice, parsley, salt, and pepper.\u00a0 Bring to a boil, then reduce heat and simmer, covered, 20 minutes or until rice is tender.\u00a0 <\/strong><\/li>\n<li><strong>In a small bowl, blend cornstarch, milk, and nutmeg.\u00a0 Then stir into soup.\u00a0 Cooking, stirring, until soup returns to simmer and thickens.\u00a0 <\/strong><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>The first recipe is from my brand new soup book I got for my birthday, in March, it is a creamy chicken soup with rice.\u00a0 It&#8217;s the first recipe I have tried from the 500 plus page book &#8220;The Ultimate Soup Cookbook&#8221; by Reader&#8217;s Digest, with over 900 recipes.\u00a0 It&#8217;s on page 106.\u00a0 I&#8217;d say <a href=\"https:\/\/tiffanycooks.cyberphreak.com\/?p=6\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[],"_links":{"self":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/6"}],"collection":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6"}],"version-history":[{"count":11,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/6\/revisions"}],"predecessor-version":[{"id":7,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/6\/revisions\/7"}],"wp:attachment":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}