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Butter Soup

 

This soup recipe was originally given to me by Lisa Peterson when I was working at Miracle Ranch. It really is called Montana Chicken Soup but one of Jeremiah’s co-workers in Ohio always called it butter soup because after it cools the butter kind hardens on the top until you reheat it. It is one of our family’s favorites and it is very simple and easy to make.


I will include the actual instructions as given to me by Lisa but I just made it in the crock pot for the first time and it’s great. I just tossed all the ingredients in the crock except the cream. At the end I shredded up the chicken and tossed in the cream. I also cut the carrots pretty large so they wouldn’t be completely mush.


1 cooked chicken cut in small pieces

6 cups broth from chicken

1 or 2 pkg chicken flavored rice - cooked

1/2 cup butter

1 onion

1 cup chopped carrots

1 cup chopped celery

1 pint heavy cream


Saute the onion, carrots and celery in the butter until soft, about 20 minutes.

Add broth and heat.

Add rice.

Just prior to serving add the heavy cream, the soup is always very hot so this helps to bring the temperature down a bit. Serve with fresh, warm whole wheat rolls.

 

Tuesday, January 25, 2011

Butter Soup

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