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Sauteed Chicken Soup

Sauteed Chicken Soup recipe image
This comforting soup combines creamy carrot and rice with a rich corn chowder base. It features sautéed onions and celery, potatoes, and fresh corn for a hearty, protein-packed meal. Perfect for cold days, this dish offers aromatic, well-seasoned satisfaction with simple ingredients.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 2676.2
Dietary: Gluten-free
Description
This comforting soup combines creamy carrot and rice with a rich corn chowder base. It features sautéed onions and celery, potatoes, and fresh corn for a hearty, protein-packed meal. Perfect for cold days, this dish offers aromatic, well-seasoned satisfaction with simple ingredients.
Ingredients
  • 26 Creamy Carrot and Rice Soup
  • Carrots, peeled and grated
  • 1 Onion, peeled and minced
  • 4 Cups chicken or vegetable broth
  • 1 cups Cooked rice
  • 3 T. butter
  • 1 Teaspoon. salt
  • 1 T. sugar
  • 1 cups Milk
  • 27 Creamy Corn Chowder
  • 1 Small onion, finely chopped
  • 2 Stalks celery, finely chopped
  • 4 T. butter
  • 4 Cups chicken broth
  • 4 Potatoes, peeled and cut in bite-sized pieces
  • 2 Teaspoon. salt
  • 1 Teaspoon. pepper
  • 1 Clove garlic, minced
  • 1 Teaspoon. parsley flakes, or 1 T. fresh parsley, minced
  • 2 Quarts frozen (thawed) or fresh corn
  • 1 cups Half-and-half
  • 3 Cups milk
Directions
  1. 1
    In a pot, add the carrots and onion with enough water to cover.
  2. 2
    Cook until soft.
  3. 3
    (It wont take long.) Drain off water.
  4. 4
    Add the broth, cooked rice, butter, salt, and sugar and heat until hot.
  5. 5
    Add the milk and con- tinue to heat on low until the soup is hot enough to serve.
  6. 6
    Optional: You can puree some or all of this soup if you like it creamy and smooth.
  7. 7
    I also sometimes
  8. 8
    add a bit of powdered ginger or tur- meric for extra flavor and color, but its good as is.
  9. 9
    In a large soup pot, saut onion and celery in butter until onion is translucent, about 5 minutes.
  10. 10
    Add the chicken broth, potatoes, salt, pepper, garlic, and parsley and simmer for 30 minutes.
  11. 11
    Add the corn and simmer gently for another 15 minutes or so.
  12. 12
    Add the half-and- half and milk and heat thoroughly but do not boil.
  13. 13
    Adjust seasonings

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2676.2kcal
% Daily Value *
Total Fat 124.4g192%
Saturated Fat 51.9g260%
Cholesterol 571.9mg191%
Sodium 2450mg103%
Total Carbohydrate 238.8g80%
Dietary Fiber 36.9g148%
Sugars 75.7g
Protein 172.2g345%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, carrot, rice, corn, chowder, potato, celery, onion, broth, milk, cream, comfort food, hearty, simmered, sauteed, garlic, parsley, gluten free
Read it online: https://www.chefs-mate.com/recipe/sauteed-chicken-soup-18/