Creamy Chicken and Mushroom Rice Soup

Name: Creamy Chicken and Mushroom Rice Soup
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Ingredients: 5 chicken thighs, bone-in and skin-on; 2 cups short-grain rice; 4 medium tomatoes; 1 large onion; 14 1/3 cups water; 1 stick butter; 15 oz cream of mushroom soup; 1/4 cup Spanish paprika; 2 ancho chiles, seeded; 1 tsp garlic powder; 1 tsp dried rosemary; 1 tsp ground black pepper; 1 tsp ground white pepper; 1/2 tsp chopped chives; 1/2 tsp ground sage; 2 tbsp vinegar; 2 tbsp cornstarch; to taste salt

Servings---

Prep Time25 Mins

Cook Time75 Mins

Difficulty

Intermediate

Ingredients

chicken thighs, bone-in and skin-on
5
short-grain rice
2 cups
tomatoes
4 medium
onion
1 large
water
4.7 cups
butter
1 stick
cream of mushroom soup
15 oz
Spanish paprika
0.3 cup
ancho chiles, seeded
2
garlic powder
1 tsp
dried rosemary
1 tsp
ground black pepper
1 tsp
ground white pepper
1 tsp
chopped chives
0.5 tsp
ground sage
0.5 tsp
vinegar
2 tbsp
cornstarch
2 tbsp
salt
to taste

Step-by-Step Instructions

Bring 2 quarts of water to a boil in a saucepan. Add the tomatoes one at a time and blanch for about 30 seconds, then transfer them to a plate. Peel off the skins, dice the tomatoes, and set aside.

Place the chicken thighs and 2 quarts of water in an Instant Pot or pressure cooker. Add 1/2 stick of butter, the diced tomatoes, sliced onion, paprika, garlic powder, ancho chiles, rosemary, black pepper, white pepper, chives, sage, salt, and vinegar. Stir well to combine.