- 8
Ingredients
- 2 carrots, peeled
- 1 stalk celery
- 1 small onion, peeled
- 2 tabl olive oil
- 1/4 tea pepper
- 1/2 tea sweet paprika
- 1/4 c short-grain white rice
- 1 qt water
- 1 qt low-fat, reduced-sodium chicken broth
- 2 skinless chicken breasts on the bone
- 1 c cauliflower puree
- 1/2 c carrot puree
- 1 tabl cornstarch
- 2 tabl cream cheese at room temp
- 1/4 c freshly squeezed lemon juice
Preparation
Step 1
1. Finely chop the carrots, celery and onion by hand or in a food processor. Heat the olive oil a large stockpot over medium-high heat. Add the chopped vegetables, pepper and paprika. Cook until the vegetables soften but do not brown, 6-8 minutes. Add the rice and cook 1-2 minutes more, until the ends of the rice turn translucent.
2. Add the water and broth and bring to a boil. Add the chicken and cover. Turn off the heat and let the chicken cook in the hot water until it's no longer pink at the bone 25-30 minutes. Once the chicken has cooked through, remove the meat from the bone, shred it, and return it to the pot.
3. Stir the purees into the soup. In a small bowl, mash the cornstarch into the cream cheese. Remove 1 c of the soup and whisk it into the cream cheese mixture until it is smooth and all lumps are gone. Stir the soup and cream cheese mixture back into the pot and warm through if necessary. Stir in the lemon juice just before serving.