Creamy Chicken Rice Soup Recipe
- 1 tablespoon canola oil
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1/2 cup chopped onion
- 1/2 teaspoon minced garlic
- 1/3 cup uncooked long grain rice
- 3/4 teaspoon dried basil
- 1/4 teaspoon pepper
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 3 tablespoons all-purpose flour
- 1 can (5 ounces) evaporated milk
- 2 cups cubed cooked chicken
- 1. In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.
- 2. Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through. Yield: 4 servings.
1-1/4 cups: 322 calories, 11g fat (3g saturated fat), 73mg cholesterol, 630mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Reviews for Creamy Chicken Rice Soup
"I thought this was extremely good and I just tripled everything for my family. Didn't use the basil, and used more garlic. We all loved the soup..Will make again on cold days like today.."
"We love it. This is always my "go to" soup."
"Loved the recipe just as is. Only changes I made was using whipping cream instead of evaporated milk (had some left-over in the fridge) and added a 1/3 cup of grated cheddar (again, left-overs in the fridge) at the end when the chicken went in."
"This is the soup I turn to when I want creamy chicken soup in the winter. I also use cornstarch instead of flour for GF hubby. When I have leftover cooked or rotisserie chicken I fix homemade soup. I love the different basil flavor - different than regular chicken soup. Served with homemade biscuits (GF) and sauteed apples."
"This is really quick and easy. I spiced it up a bit more."
"Doubled recipe.Omitted basil.Omitted pepper. Used cornstarch instead of flour accordingly,used heavy cream instead of evaporated milk.Then added 6 oz pepper jack cheese for a subtle kick.This is a fabulous basic soup recipe!e"
"I added 1/4 tsp of each (thyme, oregano and changed regular pepper to lemon pepper w/dill) . It was delicious and next time I make it I will have to double the recipe and freeze some of it for a cold winter day or when one of us is sick as it makes a good feel good soup."
"I am NOT a cook. But this is so dang ez and so dang yummy. I can't believe I made it twice and am still so proud of myself! Yum yum!!"
"This is my go-to soup when I'm sick. Super easy to make and enough flavor that I can enjoy it even with a cold."
"This recipe is awesome! It is thick and creamy and has a wonderful taste. I have already made it three times and it has been wonderful each time. The only change I made was to use fat free half and half instead of the evaporated milk. Yummy!"
"I thought this was a really good soup and very easy and fast to make."
"comforting soup :o) love it!It is great as is, but I use less basil to suit my taste."
"Wonderfully creamy and warming to the soul on a cold winters night!! Great....everyone loved it!!"
"Perfect! The only changes I made were to use fresh roasted chicken, olive oil to saute and heavy cream instead of evaporated milk."
"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."
"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."
"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."
"This was delicious. I doubled the recipe and used fresh chicken that I cooked after I sauteed the vegetables. This recipe is a keeper."
"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!"
"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!"
"My family likes a lot of flavor. To our taste this was pretty bland."
"Except for i used fresh cooked chicken. IT was great......"
"This was good. I used wild rice because I had some already cooked. DH added cheese."
"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!"
"This is soooo good. We have made it several times and love it. I added just a bit more flour to make it thicker but that is the only change. Thanks for a great soup recipe."
"Delicious! Sooo creamy- great taste! My husband can't wait for me to make this recipe again."
"I doubled this recipe for my family of seven and everyone loved it! Great!!"