Hearty Cream of Chicken & Rice Soup using LEFTOVERS!

Hi Guys!

Well, Autumn is upon us. Here in Michigan today, it was dark, rainy and cold. What a PERFECT time to make a hearty soup for dinner! And, it’s a great way to clean out your fridge from any leftovers from dinners past.

Tonight I made Cream of Chicken & Rice Soup using leftover chicken breasts and vegetables I had used this week for previous dinners.  This soup is extremely simple, and inexpensive. It starts with a simple bechamel sauce. I remember when I first learned how to make this, from my girlfriend Naida, it sounded VERY fancy-schmancy…. and difficult. But trust me, it is one of the easiest things to make. And if you are a newbie to cooking from scratch, for very little effort you can really impress yourself and your family. haha

 

I feed a BIG family of 6… Me, my Husband and 4 growing boys. They can eat…. a lot! So, I am going to give you a simple version to feed 4…. but if you have a growing family like mine, just go ahead and DOUBLE this recipe. 😀

Cream of Chicken & Rice Soup
Serves 4
A hearty soup that you can make fresh OR use leftovers in your fridge!
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Total Time
30 min
Total Time
30 min
599 calories
50 g
154 g
22 g
50 g
12 g
550 g
242 g
16 g
1 g
8 g
Nutrition Facts
Serving Size
550g
Servings
4
Amount Per Serving
Calories 599
Calories from Fat 193
% Daily Value *
Total Fat 22g
33%
Saturated Fat 12g
59%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 154mg
51%
Sodium 242mg
10%
Total Carbohydrates 50g
17%
Dietary Fiber 3g
12%
Sugars 16g
Protein 50g
Vitamin A
127%
Vitamin C
14%
Calcium
36%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 TBS butter
  2. 4 TBS all-purpose flour
  3. 4 cups milk
  4. 4 tbs chicken bouillon.paste OR 8 chicken bouillon cubes
  5. 1 lb chicken breasts or leftover chicken, cubed up or shredded
  6. vegetables..... I usually empty my fridge of all leftover vegetables from previous dinners which for me usually include green beans, carrots, cubed boiled potatoes, sweet baby peas and corn. The amount here is optional and up to you.
  7. 1 tsp black pepper
  8. 1 Tbs sweet basil
  9. 1 Tbs parsley
  10. 1 tsp granulated onion
  11. 1 cup cooked rice (I used leftover rice but make fresh if you need to... or omit it altogether)
Instructions
  1. In a larger saucepan or pot, over medium heat melt butter.
  2. Add your flour to melted butter and whisk continuously to cook flour for 30 seconds.
  3. Slowly add milk into your pot.
  4. Whisk together well.
  5. Add chicken bouillon or paste.
  6. Bring to a boil. This will thicken your cream sauce.
  7. Now add your spices.
  8. Whisk well and taste. Adjust your spices according to your liking.
  9. Now, add your cooked chicken meat and vegetables.
  10. Add cooked rice.
  11. Stir well and bring back to a boil and simmer on low for about 15-20 minutes.
  12. Serve with a good crusty bread roll or buttermilk biscuits and enjoy!
Notes
  1. If you want your cream soup a bit thicker.... add 3 Tbs of corn starch to 1 cup of water and add it to your soup and return to a boil. This is a great little trick that works wonderfully without giving your soup lumps!
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calories
599
fat
22g
protein
50g
carbs
50g
more
The Kneady Homesteader http://thekneadyhomesteader.com/

 

Heather’s Infamous Schweaty Meatballs

Heather's Infamous Schweaty Meatballs
Serves 8
Probably what I am best known for. Even my mom LOVED my meatballs. I would bake her 4 dozen in freezer bags so she could have them on hand. haha I miss cooking for her.
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Prep Time
15 min
Cook Time
40 min
Total Time
1 hr
Prep Time
15 min
Cook Time
40 min
Total Time
1 hr
112 calories
17 g
48 g
3 g
5 g
1 g
59 g
469 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
59g
Servings
8
Amount Per Serving
Calories 112
Calories from Fat 23
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 48mg
16%
Sodium 469mg
20%
Total Carbohydrates 17g
6%
Dietary Fiber 1g
5%
Sugars 2g
Protein 5g
Vitamin A
3%
Vitamin C
2%
Calcium
7%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2lbs ground round, raw
  2. 1 small onion, chopped
  3. 1/2 cup milk
  4. 2 eggs
  5. 1 1/2 cups bread crumbs
  6. 1 tsp black pepper
  7. 1 tsp salt
  8. 1 tsp granulate onion
  9. 1 tsp granulated garlic
  10. 1 tsp sweet basil
  11. 1 tsp oregano
  12. 1 tbs parsley
Instructions
  1. Place all ingredients into a large mixing bowl.
  2. Mix by hand, folding gently until all ingredients is well incorporated.
  3. Shape into meatballs, any size you like.
  4. Place into a greased 9x11 pyrex dish. I use 2 dishes.
  5. Bake, uncovered at 375 degrees for 40-45 minutes, keeping an eye on them, as each oven bakes differently.
  6. When golden brown and bubbles appear, they are cooked.
  7. Remove from oven and eat plain or add to sauce or gravy.
  8. Enjoy!
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calories
112
fat
3g
protein
5g
carbs
17g
more
The Kneady Homesteader http://thekneadyhomesteader.com/

 

If you want to see how I make these meatballs, go ahead and watch my YouTube video posted below: