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Creamy Crockpot Chicken & Rice Amandine Soup

January 1, 2015 By Kelli and Holli 11 Comments

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Creamy Crockpot Chicken & Rice Amandine Soup via @KitchenKelli

Creamy Chicken & Rice Amandine Soup – Kellis Kitchen

That’s a mouthful isn’t it?   But it is all those things and more, if you ask my mom.  This is the soup she used to fix when one of us was ill because she thought, since she loved it – we all did too!  Truth be told, I only developed a taste for any kind of nuts a few years ago – it was then and only then that I began to enjoy eating this wonderful warm and comforting soup.  It is especially good on a night like tonight where the temperatures are dipping so low that it hurts your skin for a breeze to blow across your cheeks.  Of course, if you do not like nuts just leave out the almonds but it certainly adds to the complex flavor.  Also, if you do not want it as rich as this, you can leave out the stick of butter as well.

Creamy Crockpot Chicken & Rice Amandine Soup

Ingredients:

1 chicken – you will want a medium stewing hen or you can use a rotisserie chicken minus skin and bones.

1 stick of unsalted butter – that’s 8 Tablespoons

If you use a rotisserie chicken, you will need 7-8 Cups of prepared chicken broth.

1 ¼ Cup uncooked rice

1 ½ teaspoon Basil

1 ½ Tablespoon Parsley flakes

1 twelve ounce can evaporated milk

7-8 Cups water

1 four ounce package of slivered almonds

Chopped green onion for garnish (optional)

Salt & Pepper to taste

 

Directions:

Clean stewing hen by pulling out any pin feathers and washing thoroughly inside and out then pat dry (inside and out) with paper towels.

Place the chicken in a large Dutch oven; pour the water over chicken adding in the stick of butter with salt and pepper to taste.

Cook chicken until tender, remove from heat then pull the chicken from the broth and after it cools remove skin and bones – discard both of those –  cutting or shredding meat into bite sized pieces.

If using a rotisserie chicken just skin and debone it then add it to the purchased chicken broth.

Mom never did, but I always strain the broth of any smaultzy looking floaters when I make my own broth.

Wash out the Dutch oven then add the broth back into the pot along with the chicken meat, rice evaporated milk, basil and parsley flakes.

Cook on LOW for about 30 minutes,

or add all ingredients except for almonds to crockpot and cook on high for 1 hour and low for 3 hours, adding the almonds in the last hour.

At the very end, add in the package of almonds saving a few for garnish.

Creamy Chicken & Rice Amandine Soup – Kellis Kitchen

You can’t eat just one bowl and while many people like to eat it with crackers, I prefer a big hunk of sourdough to eat with mine.

One last note about the soup:  It freezes beautifully in those Ziploc single serve bowls.  I made it recently for mom who has relinquished much of the cooking to me, freezing it all in about 10 of those bowls.  Two weeks later, she sent the entire set of bowls home with one of the kids saying she had enjoyed the soup and would like some more please!

Whatever holiday you may celebrate during the winter, I hope it was all you wanted it to be and you were surrounded by those who love you.  Happy New Year!  Kelli

Vintage-New-Years-Gnomes-GraphicsFairy

 

 

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Filed Under: Chicken, Chili, Soup, & Stew, Crock Pot & Slow Cooker Tagged With: Chicken and rice almondine soup, Chicken and Rice Amandine, Chicken and Rice soup, chicken soup with almonds, coup recipe, soup with almonds

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Reader Interactions

Comments

  1. Lilllian

    January 2, 2015 at 9:50 AM

    Sounds delicious and I love your New Year’s greeting.

    Reply
    • Kelli

      January 2, 2015 at 9:52 AM

      Thank Lillian! You know how I love vintage cards etc… You can use it if you like – it’s copyright free!

      Reply
  2. Choc Chip Uru

    January 2, 2015 at 6:32 PM

    What a warm and delicious chicken dish, a great way to welcome 2015 😀
    Happy New Year!

    Cheers
    Choc Chip Uru

    Reply
    • Kelli

      January 4, 2015 at 7:01 PM

      Thank you! And Happy New Year to you too CCU!

      Reply
  3. Debra

    January 4, 2015 at 3:56 AM

    Had to pin both the soup and the vintage image. This soup would be delicious today as we dip into the teens did I hear????

    Reply
    • Kelli

      January 4, 2015 at 7:01 PM

      It’s been so cold here I hate to say what I made for supper tonight………..seriously, it was full of carbs! Even though the sun shined, it didn’t seem to matter……

      Reply
  4. Stacy

    January 5, 2015 at 12:54 AM

    Any soup that starts with boiling a whole stewing hen has got to be good! That’s what my grandmothers always used to make gumbo since the hens have so much more flavor. Unfortunately, they are difficult to find here. In Houston, I buy them in Foodarama in the frozen section. I love the addition of the almonds, Kelli! I’m not surprised that your mom returned the bowls quickly and asked for more.

    Reply
    • Kelli

      January 5, 2015 at 10:22 AM

      Thank you Stacy – it is very good nowadays but I sure didn’t like it when I was a kid! 🙂

      Reply
  5. ShaRhonda

    January 6, 2015 at 12:58 PM

    More soup please. Laughing at your mom. I never would have thought to put almonds in a soup. Yum!

    Reply
    • Kelli

      January 6, 2015 at 2:58 PM

      I don’t know where she got the idea – maybe it was in the original recipe but still……..it’s pretty good texture-wise now, not when I was a kid though! 🙂

      Reply

Trackbacks

  1. 25 Soups & A Few Crackers says:
    January 9, 2015 at 3:37 PM

    […] My most recent soup post: Creamy Crock Pot Chicken & Rice Amandine Soup […]

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