Ingredients
-
1
-
1/8
-
2
-
2
-
1/2
-
1/2
-
1/8
-
0.5
-
1
-
2
-
1
-
-
2
-
-
Directions
Baked Chicken Soup, This soup is my version of Demos’ Restaurant’s baked chicken soup I found a recipe for basic chicken soup and changed it to mimic what we were looking for! Demos’ is located in Murfressboro, TN, and we live in Memphis, so I have never been able to try them side by side However, I do know that this is yummy and filling PLEASE NOTE: as stated before, I DO NOT add veggies to this dish, because the soup at the resturant does not have any in it However, I am sure that some added carrots or celery would be yummy Also, double the flour and butter to make a thicker soup We like ours less creamy For the chicken, I either use leftover baked chicken or I buy a cooked rotisserie chicken from the grocery store and pull all the chicken off of that I have never tried canned chicken and I do not recommend it for this soup!, I have started this recipe and I was so excited!! But we like ours with ALOT of liquid, as the resturaunt does it And when I addes the chicken into the pot, it was SUPER thick No extra liquid at all Way too thick What do I need to do in order to have more liquid but not lose the flavor? put four times the amount of broth and seasoning? Also, this was very hard to understand: 0 5 of 1 1/4 ounce of italian dressing seasoning mix SO CONFUSED! All of the italian dressing seasoning packets on the shelf were boxes of 0 7 oz packets I am not good at math AT ALL Hopefully this comes out right Who is the Author of this recipe? Sara Beth who?, I made this tonight it was delicious I did not have baked Chicken so used canned Chicken I also used Kraft Zesty Italian dressing instead of Italian dressing mix
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Steps
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1
Done
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In a Large Pot, Melt the Butter or Margarine. |
|
2
Done
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After the Butter Is Melted, Mix the Flour in Until Smooth. |
|
3
Done
|
Slowly Pour in Chicken Broth Whisking or Stirring Continuously Until No Lumps Remain. |
|
4
Done
|
Add the Shredded Cooked Chicken, Salt, Pepper, Garlic Powder, and Italian Salad Dressing Mix; Bring to a Boil. |
|
5
Done
|
Reduce Heat and Simmer For 12 Minutes. |
|
6
Done
|
Add the Milk, Lemon Juice, White Wine and Parsley, If Desired. |
|
7
Done
|
Reduce Heat to Low, Add the Cooked Rice and Cover. |
|
8
Done
|
Cook Until Rice Is Heated Through. |
|
9
Done
|
Enjoy! |
|
10
Done
|
Some Special Notes: |
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11
Done
|
I Do not Add Veggies to This Dish, Because the Soup at the Resturant Does not Have Any in It. However, I Am Sure That Some Added Carrots or Celery Would Be Yummy. Also, Double the Flour and Butter to Make a Thicker Soup. We Like Ours Less Creamy. For the Chicken, I Either Use Leftover Baked Chicken or I Buy a Cooked Rotisserie Chicken from the Grocery Store and Pull All the Chicken Off of That. I Have Never Tried Canned Chicken. If Anyone Uses Canned, Let Me Know How It Turns Out! |
