On the Shelf (kid approved recipes)

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On the Shelf (kid approved recipes)

These kid approved soups don’t need to simmer all day.  They can be quickly assembled after work and on the dinner table in no time.  Buy ingredients for an extra batch of soup.  Have one pot for dinner, and freeze the other one for a busy night.

Creamy Chicken and Rice Soup
Makes 6 to 8 servings

3 tablespoons butter
11⁄2 cups crinkle cut carrots
1 cup frozen chopped onion
1 cup diced celery
3 tablespoons all-purpose flour
11⁄2 teaspoons dried tarragon
3⁄4 teaspoon salt
1⁄2 teaspoon ground black pepper
1 (32-ounce) box low-sodium chicken broth
3 cups heavy whipping cream
3 cups chopped rotisserie chicken
1 (8.8-ounce) package whole-grain brown ready rice, cooked according to package directions
1 cup frozen peas, thawed
Garnish: sliced almonds

In a large Dutch oven, melt butter over medium-high heat.

Add carrot, onion, and celery; cook for 4 to 5 minutes, stirring frequently, or until vegetables are tender.

Add flour, tarragon, salt, and pepper; cook, stirring constantly, for 2 minutes.

Add broth and cream; cook for 10 to 12 minutes, or until soup is thickened.

Add chicken, rice, and peas; cook for 5 to 6 minutes, or until heated through. Garnish with almonds, if desired.


Crescent Roll Surprises
Makes 6 to 8 servings

2 tablespoons butter
3⁄4 cup frozen chopped onion
2 teaspoons minced garlic
1 (11-ounce) can refrigerated crescent roll dough
1⁄2 cup shredded sharp Cheddar cheese
Sea salt (optional)

Preheat oven to 375˚. Line a baking sheet with parchment paper.

In a small skillet, melt butter over medium-high heat. Add onion and garlic; cook for 3 to 4 minutes, or until onion is tender. Let cool for 10 minutes.

On a clean flat surface, unroll crescent roll dough, and separate into triangles. Spoon onion mixture evenly over large end of each triangle. Top evenly with cheese. Roll up crescent roll dough according to package directions, completely enclosing filling. Sprinkle with sea salt, if desired. Place on prepared baking sheet, and bake for 10 to 13 minutes, or until golden brown. Serve immediately.

This story was featured in my latest issue of Cooking with Paula Deen magazine. For more delicious recipes, helpful tips, and good ideas, grab an issue off your local newsstand, check out cookingwithpauladeen.com for ordering info, or call and speak directly to our customer service, 888-411-8995.

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