It is officially hurricane season in Florida and every afternoon we’ve have torrential rains as of late. I decided to hunker down at home and play with soup recipes (Plus, the Other Half has been out of town so I’ve been cooking two or three new recipes a day). I had some leftover rice, and half a bunch of celery and a few basic staples, so I decided to create another version of cream-free chicken and rice soup. Ingredient quantities based on 4 servings:
- 2 teaspoons Smart Balance Buttery Spread (or your favorite butter, or oil, etc)
- 2 stalks celery, chopped
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 3.5 cups chicken broth (reduced sodium)
- 1 chicken breast, chopped
- 3/4 cup cooked rice
- 1 large bay leaf
- freshly ground pepper
- chives or other fresh herb for garnish
Melt butter in medium-sized saucepan at medium heat and add the veggies. Cook, stirring occasionally, until the onions because to turn clear (do not brown the veggies). Add the broth, chicken, rice and bay leaf and bring to a boil before reducing heat to low and simmer for 30 minutes, or until the celery is tender.
Mix cornstarch with a small amount of water and add to the soup, simmering an additional 10 minutes or until desired consistency. Serve with freshly cracked pepper and a garnish such as chives.
UPDATE: We loved this soup so we froze leftovers for another time. The soup reheats well and tastes great, but the corn starch and rice breaks down a bit, resulting in an equally satisfying chunkier soup or stew.