Yup – I know – it was 64 degrees today! First time since Thanksgiving – at least according to KTTC at 6. If I had been planning ahead more, I would have grilled tonight but soup was on the menu and the soup is served!
This was from the BH&G special publication Chicken Dinners and the caption said “If there were such a thing as a state soup, Minnesota’s would be some version of this rich, creamy soup.” I would have to agree with this statement and I think this one would foot the bill. I like that it was creamy and not too thick (I’ve had some where the spoon stands up – good but just not my style).
Ingredients (and also some chopped boneless chicken breasts)
The veggies are cut and the rice is rinsed and drained
The veggies are sauteed then the chicken broth and rice are added – later the chicken then the cream (well the recipe called for 2 cups of half-n-half but I did one of those and one heavy cream)
Dinner is ready and served – we both went back for seconds
Prep Time to Table: 75 minutes