So God Made a Mother Collection ➔

Written By:  Rachel Gnagy @ Inscribed Photography & Design

(recipe originally from here)

One of my favorite ‘girly’ meals to make is soup served in bread bowls. I love getting the Broccoli Cheese soup at Quizno’s (it’s healthy because it has broccoli, right?) and Panera’s Cream of Chicken & Wild Rice soup. YUM. So when I saw a recipe on Pinterest for creamy chicken and rice soup, I thought I would give it a try!

You will need:

1 Tablespoon of olive oil

2-3 carrots, sliced

2 cloves of garlic, minced

5 cups of chicken stock

1 cup of cooked chicken, diced

1/2 cup of long grain rice

1/2 cup frozen corn, thawed

2 Tablespoon of cornstarch

1 12 oz can of evaporated milk

1/2 tsp. dried herbs of your choice

Salt and pepper to taste

The original recipe calls for celery and onion as well as carrots and corn. But my husband isn’t a huge vegetable fan and I wanted to cater to his taste – but you could definitely ramp up the veggie count in this soup.

Heat olive oil in a large pan over medium heat. Add carrots and cook about 6 minutes or until they are tender, stirring occasionally. Add minced garlic and stir constantly for one minute.

Once the garlic has been added and cooked, pour in the chicken stock. Add the chicken, rice, and herbs. I used thyme because I was out of basil – but I think basil would be perfect for this recipe.

Cover the pan and let it cook for about 20 minutes. You may need to turn down the heat if it starts to boil.

Combine the cornstarch and evaporated milk in a separate bowl. Turn the heat up on the stove until the soup begins to boil. Add the cornstarch and milk mixture to the soup and stir while the soup is boiling. Turn the heat back down a bit and add the corn. Let the soup cook for a few more minutes.

I couldn’t find any BIG bread bowls at the store, so I substituted. I bought Kaiser rolls from the bakery and hollowed them out for soup. They were the perfect serving size for me – sometimes bread bowls at restaurants are too filling. Top the soup off with some cheese and you are good to go!

What is your favorite soup?

Here’s our list of 10 Favorite Fall Soup Recipes! Did your favorite make the list?

Rachel Gnagy

Rachel Gnagy is a wife, mother, photographer, coffee lover, and book nerd. She and her husband, Samuel, have four precious children, two boys and two girls. Rachel is a work-from-home-mom, running a small photography and graphic design business. She has been writing for Her View From Home since 2012 and loves the opportunity to communicate with other women. http://www.inscribedphotography.com/ https://www.facebook.com/InscribedPhotography

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