This recipe is wonderful! My husband rarely tells me how much he likes my cooking, and he is not a big soup eater, but he loved this (with changes). I had to use what I had on hand. I had a quart sized ziploc of the chicken I had deboned from a rotisserie chicken I bought at the store. I like to find quick recipes to use with the leftover rotisserie chicken which is already cooked and seasoned and yummy, so I always buy a big chicken and debone it that night after dinner. I had instant white rice, and no wine and it was still great. So I made my soup very quickly, less than an hour. I did not measure anything. I sauted celery, onions and carrots all cut into small pieces. Added fresh sliced mushrooms and quickly after added probably upwards of 7 cups of boiling water with dissolved chicken bouillon cubes and then I added the chicken in small pieces. I cooked the rice with a cube of chicken bouillon. I was in a hurry, so I made a smaller amount of the flour/milk/butter thickening stuff, and added a can of fat free cream of chicken soup. I had maybe 2 cups of that when I was done. I added the rice to the soup, had everything stirred up, and then added the cream of chicken soup mixture, let it simmer for 10-15 mins or so and served. The only thing was mine was fairly salty, fine by itself but when I added any salty crackers it was too much. I would not be surprised at all if I had this in a restaurant and I would think it tasted homemade and delicious. Like I said, my hubby lov
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