So you might be preparing Creamy Chicken, Kale and Rice Soup recipes for your loved ones but this suggestions may be helpful.
By no means cook these items in an Air Fryer
In the last few years, Air Fryers have grow to be highly regarded as well as a necessary kitchen equipment. Primarily an amped-up countertop convection oven, it's fairly regularly advisable by cooking specialists to prepare frozen food, bake cookies, and even fry bacon, chicken and different meats. Air frying is more healthy than frying in oil. It cuts energy by 70% to 80% and has loads much less fat. This cooking methodology may additionally reduce down on a few of the different harmful results of oil frying.
Before you jump to Creamy Chicken, Kale and Rice Soup recipe, you may want to read this short interesting healthy tips about Some Foods That Are Helpful To Your Heart.
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We hope you got benefit from reading it, now let’s go back to creamy chicken, kale and rice soup recipe. To make creamy chicken, kale and rice soup you need 17 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Creamy Chicken, Kale and Rice Soup:
- Prepare 2 chicken breast, boiled cooled and shredded (or use rotisserie)
- You need 2.5 cups fresh kale, chopped
- Get 1 large onion, diced
- Take 6 garlic cloves, minced
- Get 3 celery, diced
- You need 2 small-medium carrots, diced
- Provide 2 tbs flour
- Use 2 tbs butter
- Prepare 1.5 tsp olive oil
- Prepare 1/2 cup milk
- Take 1/2 cup cream (half&half is fine)
- Prepare 6 cup chicken stock
- Get 3/4 cup rice (uncooked)
- Take 1 tsp dried thyme
- Take 2 tsp dried basil
- Prepare 1 dried bay leaf
- Provide to taste Salt and pepper
Steps to make Creamy Chicken, Kale and Rice Soup:
- In a large pot, heat oil with butter on medium high heat. Sautee onion and garlic until onion translucent. Then add your carrots and celery, cook for 4 min.
- Add the flour to the pot and cook for 2-3 min. Add your milk and cream to the pot. Cook for 5 more min, the mixture should be pretty thick.
- Add your shredded chicken to the pot and stir to combine. Add all of your chicken stock. Let this cook together for about 20 min. (On medium low)
- After 20 min, add your rice and kale to the pot, cook for another 30 min. (On medium low)
- The longer you let it cook, the thicker it will become.
- Note: if u boil bone in chicken for this recipe. Save the water you boiled the chicken in, just strain it to remove any icky parts and add that to your soup if you dont have stock.
- This makes a lot of soup, the leftovers are even better if you can imagine!!
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