Cream of Chicken and Rice Florentine

Cream of Chicken and Rice Florentine

When I come home from college my mother seems to have a mountain of recipes that she wants to try and has not had time to expirement with. So coming home I expect to be cooking a lot, here is what I made this Super Bowl weekend.

This soup was the perfect mix of creamy and wholesome that will fill you up on these *cough* harsh winter days.

Here are the ingredients I used.  Leaving out the mushrooms.

First you cook the chicken

Then you let it cool, add in the vegetable and garlic..Cooking until tender, add the rice for a minute.

Then you shread the chicken and add the broth, water , nutmeg and pepper, letting it simmer for a while.

Making a roux to thicken the soup,

Adding it in, and the chicken and spinach

Stir it up and voila! You are done and ready to eat the soup! My mother made bread in the bread machine to go with this or you could buy some at the local market. But either way, we will definitely be making this again.

~Nick

Cream of Chicken and Rice Florentine

from http://www.diabeticlivingonline.com/recipe/chicken/cream-of-chicken-and-rice-florentine/

MAKES: 6 servings

SERVING SIZE: cups

CARB GRAMS PER SERVING: 31
Cream of Chicken and Rice Florentine

  • 2 tablespoons olive oil
  • 1 pound skinless, boneless chicken breast halves
  • 1 1/2 cups finely chopped onions (3 medium)
  • 1 8 ounce package fresh mushrooms, sliced
  • 1/2 cup shredded carrot (1 medium)
  • 1 tablespoon bottled minced garlic
  • 1/3 cup long grain rice, uncooked
  • 1 14 ounce can reduced-sodium chicken broth
  • 1 cup water
  • 1/4 teaspoon ground nutmeg
  • 2 12 ounce cans evaporated fat-free milk
  • 2 tablespoons all-purpose flour
  • 4 cups packed fresh spinach
  • 2 teaspoons finely shredded lemon peel
  • 2 tablespoons lemon juice

1. In a Dutch oven, heat oil over medium-high heat; reduce heat to medium. Add chicken; cook for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through cooking. Remove chicken to a plate to cool. When cool enough to handle, use two forks to pull chicken apart into coarse shreds.

2. Meanwhile, add onions, mushrooms, carrot, and garlic to the Dutch oven; cook for 5 minutes, stirring occasionally. Stir in rice; cook for 1 minute more. Add broth, the water, nutmeg, and 1/2 teaspoon ground black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

3. In a small bowl, stir together 1 can of the evaporated milk and the flour; stir into mixture in Dutch oven. Stir in the remaining can of milk. Cook and stir until bubbly.

4. Stir in spinach and the shredded chicken. Simmer for 5 minutes. Stir in lemon peel and lemon juice. If desired, sprinkle with additional ground black pepper. Makes 6 servings (1-1/3 cups each)

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