A delectable sauce made with sage, thyme, and pomegranate molasses is baste-baked over brined turkey legs. With this dish, you may add a touch of Thanksgiving to your supper.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¾ cup chopped celery
- ¾ cup finely diced onion
- 1 cup uncooked white rice
- 2 cubes chicken bouillon
- 2 ½ cups water
- ½ cup butter, melted
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 ½ cups chopped, boiled chicken
- 1 cup milk
- ground black pepper to taste
Instructions
- Cook celery, onion, rice, bouillon, and water about 20 minutes or until most of the water is absorbed by the rice. Remove from the heat.
- Make a cream base: Combine butter and flour in a small skillet, making a paste. Add 2 cups milk and stir to make a smooth sauce.
- Add cream base to the rice mixture. Add chicken and 1 cup milk. If the soup seems thick, add more milk. Add pepper to taste and serve hot.
Nutrition Facts
| Calories | 317 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 9 g |
| Sodium | 435 mg |
| Sugars | 5 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delicious weeknight meal.
I think this recipe was ok. It was really good soup starter. I ended up adding carrots and garlic. I also added more seasonings then just pepper. (Thyme, celery salt, and garlic powder) I plan on using this recipe again but plan on using wild rice instead. And I had to use more milk because it was really thick. For the chicken I used left over chicken. My family liked the soup.
Thank you, I enjoyed this recipe. I did make a few adjustments but for the most part I really liked it. 😀 Devin
My husband loved this so much he had 3 servings of it! I only used half the butter because that’s what the white sauce I usually make calls for. Also used wheat flour because we were out of white and it added a little extra awesomeness! Will definitely make this one again.
It was alright. Not sure if I’ll make it again. I didn’t really make any changes.
I added carrots. Used chicken broth instead of water to cook rice. It is a bit bland. I thought is was thick so I added some chicken broth to thin it out instead of milk. Will make again but will add some other some other spices. Definitively need to add more liquid than what is called for.
This is a GREAT recipe for chicken and rice soup! My husband and I thoroughly enjoy it on a cold winters evening and the leftovers are great too! I do modify it by cooking 3 large carrots first until done and then I also add a can of baby peas. This is put in after the chicken and extra milk. It really adds another layer of flavor to the entire meal. By adding the extra carrots and peas, I do have to add a little more milk to thin it down a little more. Still fabulous!!!!!! Thank you so much!!!!!!!!!!
I also thought it was a bit bland. I tweeked it by adding a few more bouillon cubes, garlic salt, and rosemary. My daughter loved it!
I agree, this soup is bland almost to the point of being flavorless. I even added a tablespoon of crushed rosemary and two of lemon juice to spice it up, barely any effect. Also, you need at least 5 tablespoons of flour to make a paste, otherwise it’s just too much butter. I won’t be making this recipe again.
Rating as 4 stars because I did make a few changes. I added one chopped carrot, some garlic salt, a bay leaf, and some thyme to the water/bouillon mix (used the water I had boiled the chicken in). I also used whole wheat flour because and brown rice because it’s what I had. If using brown rice, your cook time is going to increase by about 30 minutes and you’re going to want at least another cup of water. It was DELICIOUS! My 5 and 12 year old had 2 bowls! Not a bite was left, definitely going to double the recipe next time!
This soup is so good and I made a couple of changes to make it healthier. I used brown rice, used 2T butter instead of 1/2 cup and sub wheat flour for all purpose flour. It is great, will make it again and again
This soup was wonderful. Not only was it tastety but it was easy to make.
Very good. I always squeeze fresh lemon over my soup, it really adds another level.
I thought this was extremely bland. There’s only so much you can do with ‘pepper to taste’, so I added some poultry seasoning. That still didn’t do it, though improved it. In the end I added a bit of salt to my bowl and that seemed to add just one extra kick it still needed. Considering the blandness I don’t see where all that butter added flavor, but a lot of fat, so if I had it to do over, I think I’d also cut the butter back and add some more bouillon. Only reason I didn’t rate it lower is cause it’s a good basis, but definitely needs some work, and I happen to like how thick it was. Update: Made this again later, adding 3 t. poultry seasoning, a hair of salt, cut the butter in half & added another bouillon cube. This made a pretty good cream soup.
This recipe a friend of mine used to make so I know this will taste delicious
Yumm!!! I’m eating a big bowl right now..and it’s really rich and creamy! I’ve gone vegan, which can be a challenge when you love cream, butter and cheese! I’ve found though(from this site) that you can use silken tofu in place of cream…just put it in the food processor with a little soy milk and voila`!! The other changes I made were to use soy protien in place of the chicken, I added broccoli, red pepper and used brown rice instead of white.
I added two extra boullion cubes to the cream base (w/ the extra cup milk), as well as some parsley. I substituted the water for four cups of chicken broth, and left out the onion. All in all, it turned out very well. 🙂
This is a wonderful recipe. Basic ingredients combined to create a delicious blend of flavors. Even my two year old wanted a second helping.
I should have read all of the reviews before I made this. I used white rice, and I think it would be better to use wild rice. It was very bland and was too thick from all the starch. I agree with others in the fact that this is a good base recipe – but the recipe as written is not worth the effort.
This was pretty good but next time I would make some changes. I wouldn’t use as much onion or celery.
This is a great base recipe. Taking the suggestions of others and tasting the soup myself, I added some herbs to add more flavor–thyme, oregano, and sage. I also used 2 cans of fat free evaporated milk instead of the regular milk to make it extra creamy without the fat. And, I cut the amount of butter in half. I will defintely make this again.