Good afternoon I are going to share those Am looking for a chicken and mushroom rice soup recipe that is delicious The method of making it is very not too difficult. Just need patience and persistence. So that chicken and mushroom rice soup has aroma and taste that can arouse appetite.

In order for the taste of chicken and mushroom rice soup, you need to pay attention start from the type of ingredients, then selection of ingredients that are good to how to process and serve it. No need Confused if want to prepare chicken and mushroom rice soup good as long as you know the trick and how to make this dish you can become treat very special.

Ingredients and seasonings required in prepare

1. Prepare Tomatoes
2. Prepare 4 medium vine ripened tomatoes
3. Prepare 2 quarts water skinning tomatoes
4. Prepare To taste salt
5. Prepare Chicken and Soup
6. Take 1 large onion
7. Prepare 1/4 cup Spanish ground paprika
8. Take 1 teaspoon granulated garlic powder
9. Prepare 2 pods ancho dried chili pod seeds removed
10. Prepare 1 teaspoon dried rosemary
11. Prepare 1 teaspoon ground black pepper
12. Prepare 1 teaspoon ground white pepper
13. Prepare 1 stick butter
14. Prepare 5 chicken thighs bone in skin on
15. Prepare 2 quarts water stock
16. Prepare 1/2 teaspoon chopped chives
17. Take 1/2 teaspoon ground sage
18. Prepare 1/3 cup water thicken
19. Use 2 tablespoons heaping cornstarch thicken
20. Use Rice
21. Prepare 2 cups short grain rice
22. Prepare 15 ounce can of cream of mushroom soup
23. Use 6 cups water
24. Prepare To taste salt 1 stick butter divided
25. Take To taste salt

Saute until the onions are softened. Stir the flour into the vegetables, cook one more minute. BEST EVER Chicken and Rice Casserole The Cookin' Chicks. Butter a casserole dish and set aside.

Steps to make Chicken and Mushroom Rice Soup:

1. Wash the tomatoes and bring a pot with 2 quarts water to boil. In an instapot add butter, chicken, and cover with water.
2. Add a tomato to boiling water allow move around 30 seconds. Remove skin from tomato. Repeat till done.
3. Dice the tomatoes. Add to instapot. Slice the onions.
4. Add spices, onions and stir. Add in vinegar.
5. Stir. Add lid, put high pressure, and set timer to, 1 hour. Add 1/2 stick of butter to a pot and melt butter. Add rice. Fry dry rice browning some of the rice. Add water and salt. Start the boiling of the rice.
6. Mix cornstarch and water set aside. Add cream of mushroom soup to rice and allow to incorporate well. Shred and remove bones and skin from chicken. Add chicken back into pot and simmer. Thicken soup with cornstarch solution. Add rice to boil and top with soup. Serve I hope you enjoy!!!
7. Done and ready to serve!

Heat the oil in a large skillet over medium-high heat. Once the grains are split, drain any remaining water. But this creamy soup can be enjoyed anytime of year. Make a batch in advance and freeze for later! Season the chicken with salt and pepper and sprinkle with the paprika.

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