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Creamy Chicken Rice Soup Recipe
Creamy Chicken Rice Soup Recipe photo by Taste of Home

Creamy Chicken Rice Soup Recipe

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4.5 30
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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings

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) reduced-sodium 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

Nutritional Facts

1 cup equals 208 calories, 6 g fat (2 g saturated fat), 58 mg cholesterol, 748 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

Directions

  1. 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.
  2. 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.
Originally published as Creamy Chicken Rice Soup in Quick Cooking November/December 2005, p51

Nutritional Facts

1 cup equals 208 calories, 6 g fat (2 g saturated fat), 58 mg cholesterol, 748 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

Reviews for Creamy Chicken Rice Soup

AVERAGE RATING
   (44)
RATING DISTRIBUTION
5 Star
 (34)
4 Star
 (7)
3 Star
 (0)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
Reviewed Aug. 24, 2015

"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."

MY REVIEW
Reviewed Feb. 21, 2015

"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."

MY REVIEW
Reviewed Jan. 22, 2014

"This is really quick and easy. I spiced it up a bit more."

MY REVIEW
Reviewed Jan. 6, 2014

"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"

MY REVIEW
Reviewed Dec. 31, 2013 Edited Jan. 6, 2014

"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."

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