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Creamy Chicken Rice Soup Recipe

Creamy Chicken Rice Soup Recipe photo by Taste of Home

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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

Creamy Chicken Rice Soup

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(11-20) of 23 reviews

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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!

Reviewed on Feb. 01, 2011 by debnbrian

My family likes a lot of flavor. To our taste this was pretty bland.

Reviewed on Oct. 18, 2010 by carrie carney

This was a very nice, thick soup. I doubled the recipe and boiled an extra large chicken breast in the broth and then shredded it for about 2 cups of meat. What a great way to use leftovers. Great with a nice loaf of crusty bread and a green salad!

Reviewed on Sep. 04, 2010 by lwilles19630

Tastes great. A new favorite cold weather comfort food. Made this along with Grandma's Apple Pie recipe. Will make both again.

Reviewed on Aug. 28, 2010 by mmalex90

Except for i used fresh cooked chicken. IT was great......

Reviewed on Jan. 23, 2010 by ahmom

This was good. I used wild rice because I had some already cooked. DH added cheese.

Reviewed on Jan. 15, 2010 by Ramblinggal

One of the best soup recipes we've come across. It is creamy and it is tasty! We'll be making this again and again!

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