Creamy Chicken Rice Soup Recipe

Creamy Chicken Rice Soup RecipePhoto by: Taste of Home Creamy Chicken Rice Soup Recipe Rating 5

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“I came up with this thick flavorful soup while making some adjustments to a favorite stovetop chicken casserole,” relates Janice Mitchell of Aurora, Colorado. It goes together in short order using precooked chicken chunks and a couple of pulses in a mini-processor to chop the veggies, she adds. “We like this soup for lunch with a crisp roll and fresh fruit.” TIP: “Using some of the broth to saute the vegetables keeps the fat content down,” Janice notes.

This recipe is:

Quick

Diabetic Friendly

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Creamy Chicken Rice Soup Recipe
  • Prep/Total Time: 30 min.
  • Yield: 5 Servings
    •
10 20 30

Ingredients

  • 1/2 cup chopped onion
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1 tablespoon canola oil
  • 1/2 teaspoon minced garlic
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1/3 cup uncooked long grain rice
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 1 can (5 ounces) evaporated milk
  • 1 package (9 ounces) frozen diced cooked chicken, thawed

Directions

  • In a large saucepan, saute the onion, carrot, celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
  • In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken; heat through. Yield: 5 servings.

Nutritional Analysis: 1 cup (prepared with reduced-sodium chicken broth and fat-free milk) equals 185 calories, 4 g fat (1 g saturated fat), 32 mg cholesterol, 617 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

Originally published as Creamy Chicken Rice Soup in Quick Cooking November/December 2005, p51

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Reviews for Creamy Chicken Rice Soup (19)

Creamy Chicken Rice Soup Recipe

Creamy Chicken Rice Soup

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Reviewed on Jan. 12, 2012 by AcidulousMe

This is a pretty great recipe in a pinch. I had leftover chicken and was tired of doing the same thing. I did add some dried Thyme (it needed a little something) and it tastes very close to the filling of chicken pot pie!


Reviewed on Dec. 30, 2011 by volparamedic

Wonderfully creamy and warming to the soul on a cold winters night!! Great....everyone loved it!!


Reviewed on Nov. 08, 2011 by jamieldays

Perfect! The only changes I made were to use fresh roasted chicken, olive oil to saute and heavy cream instead of evaporated milk.


Reviewed on Sep. 22, 2011 by jenmaro

I made this less than a week after I got braces and it was wonderful. It's very creamy and comforting. I used low sodium chicken broth & refrigerated chicken breast strips cut up. I think next time it would be good with rotisserie chicken. This is a recipe I might take to work for a potluck. It was easy to eat and for people needing a soft food diet, it's excellent. The carrots and celery were easy to eat cooked in the soup and the rice was really nice.


Reviewed on Aug. 12, 2011 by queenzookie

This was much too thick for my family's taste. I may try again, with only 1 Tbsp flour (not 3), or I might omit the flour altogether.


Reviewed on May. 04, 2011 by Bluestocking

I love this soup. It's so simple, yet so flavorful and comforting. Looking forward to making it again.

The only change I made was that I used four fresh chicken tenderloins. I simmered them 10 minutes with the veggies, then shredded them and returned them to the pot just before adding the milk and flour.


Reviewed on Apr. 12, 2011 by micheleclow

This was delicious. I doubled the recipe and used fresh chicken that I cooked after I sauteed the vegetables. This recipe is a keeper.


Reviewed on Mar. 19, 2011 by yankeemiss

I really love this soup! It is fast, easy and delicious. Can you ask for for more in a recipe? I have made it a couple of times and my 4 year old grandaughter likes it so much she ask for seconds...carrots and all!

I think that I may play around with it and use the same basic recipe, but use clam juice and cod instead of chicken and broth to make a sort of fish chowder. Then I will have 2 soups from 1 recipe!


Reviewed on Mar. 07, 2011 by Punkyjoe81

We really enjoyed this creamy soup. Instead of the frozen chicken, I used uncooked chicken breast that I cubed and cooked after the vegetables were tender, and brown rice. I also added a bit of sage and thyme. My whole family devoured it!


Reviewed on Feb. 21, 2011 by clokker

I thought this was an excellent soup! The flavor, texture, colors--all of it was terrific. My only complaint was completely my fault. I used long grain brown rice and didn't boil it long enough. I will definitely make this again!

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