We liked this one a lot. I knew I would be freezing this, so I went about making it a little bit differently. I cut way back on the butter for sautéing. I then added the broth and simmered to soften the veggies. I added the rice, chicken and seasonings. I did not add the flour, almonds or milk. This yielded 6 servings for me that I divided into 2-serving portions and froze. After thawing two servings, I reheated the soup. I made a roux using 2 T. of flour and 2 T. of butter and 2/3 cup milk. Once the roux has thickened, I add it to the hot soup. I don’t think the additional simmering time of 1 to 2 hours is necessary at all. I garnished mine with the almonds that I toasted in the oven at 350 degrees for 8-10 minutes, until golden and fragrant.
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We liked this one a lot. I knew I would be freezing this, so I went about making it a little...