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Home cooking: Creamy chicken rice soup

March 13, 2012

Sandy Shank said she loves to cook.

"I'm self-taught. I never learned when I was young," she said. "Both my grandmother and mother were wonderful cooks and I was determined to be a wonderful cook, too."

One of her specialties is soups.

"I look at other recipes and adapt them to my tastes," Shank said. "I have a whole repertoire of different recipes."

This soup, her creamy chicken rice soup, she makes to take to friends who are not feeling well. It's fast to make, tastes delicious and is easy on the stomach, she said.

"It is a favorite soup for our family. Our two young grandsons always request it," she said.

— Chris Copley, Lifestyle assistant editor



Creamy chicken rice soup

4 cups chicken broth

2 stalks celery, chopped

1/4 teaspoon minced garlic

1 cup cooked chicken, diced

15-ounce can creamed corn

1 1/2 cups cooked rice

3/4 cup half and half

1/2 teaspoon salt



Bring chicken broth to a boil. Add celery and garlic, lower heat and cook for 10 minutes.

Add chicken, cream-style corn and rice. Cook for 10 more minutes at lower heat. Stir in half and half and salt. Cook for 5 minutes, until heated through.

Soup may be thickened if desired.

— Courtesy of Sandy Shank, member of Christ's Reformed United Church of Christ, the church next to the REACH building in downtown Hagerstown. For more about the church, call 301-733-4144.

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