I thought I took a picture of this but I can’t find it. Oh well, it didn’t look really pretty anyway. This is an old family favorite that we made with evaporated milk and cream of mushroom soup. We no longer eat those things since they are processed and full of unnatural ingredients. I have really missed this comfort food so I finally tried it with whole foods and adding some veggies to make it more nutritious. I think it’s wonderful. My kids loved it. It doesn’t taste exactly like mom’s but it was good and reminded me of home. Close enough!
1 onion, chopped
2 very small zucchini, chopped
2 carrots, diced
2 stalks celery, sliced
3 T butter
2 T Dry Onion Soup mix (recipe from here)
6 c chicken broth
1 1/2 c shredded chicken
2 1/2 c short grained brown rice
1 1/2-2 c heavy cream (not ultra pasteurized)
Saute the veggies in the butter till slightly browned in a large stock pot over high heat. Sprinkle the soup mix & rice over the veggies. Pour the chicken broth in and reduce heat to medium to medium low. Cover and simmer for about 40 minutes or until most of the broth is absorbed. Add the chicken and cream right at the end and serve with green peas at the table.
This looked a little yellow because of the turmeric in the soup mix. If you don’t like that or are a member of my family and want to fool your kids that it’s the same old recipe, leave out the turmeric.