Creamy Souper Rice Recipes

CREAMY CHICKEN RICE SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

CREAMY SOUPER RICE

Steps:

• Heat the soup and broth in a 2-quart saucepan over medium heat to a boil.
• Stir the rice and cheese in the saucepan. Cover the saucepan and remove from the heat. Let stand for 5 minutes. Serve with the black pepper and additional Parmesan cheese.
• Tip: Any of Campbell's® Condensed Cream Soups will work in this recipe: Cream of Chicken, Cream of Celery, even Cheddar Cheese.Using Campbell's® Condensed Cream of Mushroom Soup: Vitamin A 0%DV, Vitamin C 0%DV, Calcium 3%DV, Iron 13%DVUsing Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 191, Total Fat 2g, Saturated Fat 1g, Cholesterol 3mg, Sodium 628mg, Total Carbohydrate 35g, Dietary Fiber 1g, Protein 6g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 4%DV, Iron 13%DV

CREAMY CHICKEN AND RICE BAKE

Steps:

• Mix cream of mushroom soup,water,rice,onion powder and black pepper in shallow 2 qt (2 L) baking dish. Stir in vegetables (if frozen,thawed under running water).
• Top with chicken breasts. Sprinkle chicken with additional pepper,if desired. Cover.
• Bake at 375°F (190°C) until chicken is cooked through and rice is tender - about 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.

CREAMY CHICKEN AND RICE SOUP

Steps:

• In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
• In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
• If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

ORIGINAL MUSHROOM SOUPER RICE

Steps:

• Boil the soup and water or milk in a medium sauce pan. (To measure the water, just fill up the soup can).
• Stir in the rice.
• Cover and remove from heat. Let stand 5 minutes.
• Stir and serve!

CREAMY SOUPER RICE

Steps:

• In a saucepan whisk together the soup, broth and dill weed. Bring to a boil.
• Stir in the rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork and serve.

CREAMY WILD RICE MUSHROOM SOUP

Steps:

• Heat a large soup pot or Dutch Oven (I like my 7.25 quart Le Creuset Enameled Dutch Oven) over medium-high heat. Once hot, add 2 Tablespoons butter and allow to melt. Add mushrooms then stir to coat in butter and saute until the mushrooms release their liquid, the liquid cooks off, and they begin to turn golden brown, 8-10 minutes, stirring often and turning the heat down slightly if they begin to burn. Add garlic and season with salt then continue to saute until the mushrooms are deep golden brown and become dry/tacky, 7-8 more minutes. Scoop into a bowl or plate then set aside.
• Turn heat down to medium then melt remaining 2 Tablespoons butter in pot. Add carrots, celery, and shallot/onion then stir to coat in butter and season with salt and pepper. Saute until tender, 8-10 minutes, placing a lid on top of the pot to speed up the softening process if the vegetables are taking a long time to cook. Add dried thyme then saute for 1 more minute.
• Add rice, chicken stock, and cooked mushrooms into the pot then stir to combine. Turn heat up to high to bring mixture to a boil then place a lid on top, turn heat down to low, and simmer until rice is tender, 45-60 minutes (depending on the brand you use), stirring occasionally.
• In a small dish, whisk together flour and 1/4 cup milk until smooth. Add remaining 3/4 cup milk then stir to combine, and then stream mixture into soup and stir well. Simmer, uncovered, for 10 more minutes. Remove pot from heat then let sit and thicken for 20 minutes. Taste and add additional salt and pepper if necessary then scoop into bowls and serve.

CAMPBELLS CREAMY SOUPER RICE

Steps:

• 1. Stir the soup, water, and rice in a 1 qrt casserole dish. cover.
• 2. Bake at 375 degrees F for 30 mins. stir.
• 3. Bake for 30 more mins or until rice is tender. stir before serving.

CREAMY BUFFALO CHICKEN AND RICE SOUP

Steps:

• Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add the carrots, celery, garlic and sauté for 2 to 3 more minutes, stirring frequently, until the garlic is fragrant.
• Add the chicken stock, chicken, rice, hot sauce and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low to maintain the simmer. Cover and continue cooking for 15 minutes or until the rice is cooked and tender, stirring the soup every 3-5 minutes or so to ensure that the rice does not stick to the bottom of the pot.
• Add the cream cheese and stir until it is completely melted and combined. Give the soup a taste and season with salt and pepper, as needed. And feel free to also add in more hot sauce and/or cream cheese if you would like to make the soup more spicy or creamy.
• Serve warm, garnished with lots of cheese, green onions and bacon bits. Enjoy!