This easy creamy chicken-and-rice soup is a bowlful of comfort.
This creamy chicken-and-rice soup recipe proves that good soup can come together fast.
To make this soup ahead, prepare as directed, leaving out the rice.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Prissy Lee Montiel
Thaw overnight in the refrigerator if frozen.
Reheat on the stovetop, adding rice during reheating and cooking until heated through and tender.
Consider freezing in individual portions for easy reheating.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Prissy Lee Montiel
Thaw overnight in the refrigerator if frozen.
Serve with crusty bread or warmgarlic breadfor dipping, orcornbreadfor a tender, Southern-style complement.
Add onion, carrots, garlic, poultry seasoning, and salt.
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Cook, stirring often, until softened, about 5 minutes.
Add flour; cook, stirring constantly, 1 minute.
Add wine; cook, stirring constantly, until some of the alcohol burns off, about 30 seconds.
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Add broth; cover and bring to a boil over high.
Cook over high, stirring occasionally, until collard greens are just tender, about 5 minutes.
Season with salt to taste.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Prissy Lee Montiel
