Creamy Chicken Rice Soup Recipe

4.5 36 49
Creamy Chicken Rice Soup Recipe
Creamy Chicken Rice Soup Recipe photo by Taste of Home
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Creamy Chicken Rice Soup Recipe

Read Reviews
4.5 36 49
Publisher Photo
“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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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.

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

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Reviews forCreamy Chicken Rice Soup

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movnspeechGA User ID: 249584 260080
Reviewed Jan. 22, 2017

"This is good. Followed recipe as written, except I didn't have basil. Used a bit of sage instead. I did boil chicken with carrots, celery and onion, then removed all of that and used that stock as the broth.

Loved the creaminess of the recipe. Will make this again."

MY REVIEW
movnspeechGA User ID: 249584 260079
Reviewed Jan. 22, 2017

"This was good. Followed the recipe as written, but I did not have any basil, so I added a bit of sage instead. I did boil chicken with carrots, celery and onion, then removed all of that and used that stock as the broth.I love the creaminess of the soup. Will be making again!"

MY REVIEW
Momof4.5 User ID: 6560778 259175
Reviewed Jan. 3, 2017

"I made this exactly as written, but it was somewhat bland. I had to add extra salt, pepper, garlic and basil to get more flavor. My family does not like spicy food, but they do like well-seasoned and flavorful food. I will make this again with more seasoning and may try adding more rice, as my family kept asking why there wasn't more rice. Overall, it was delicious!"

MY REVIEW
VictoriaElaine User ID: 3422096 245123
Reviewed Mar. 8, 2016 Edited May. 24, 2016

"An easy recipe that produces a tasty, comforting soup. I doubled the recipe, used leftover chicken & added 1/2 teaspoon cayenne pepper. I used heavy whipping cream in place of the evaporated milk. I love that this soup is creamy but not thick & heavy like many cream soups are."

MY REVIEW
dicline User ID: 8766655 243797
Reviewed Feb. 14, 2016

"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.."

MY REVIEW
jbrac19619 User ID: 4876561 238924
Reviewed Dec. 7, 2015

"We love it. This is always my "go to" soup."

MY REVIEW
dkparker User ID: 1379185 231719
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
homemadewithlove User ID: 4311884 221049
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
leggypeggy User ID: 1875325 101980
Reviewed Jan. 22, 2014

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

MY REVIEW
cookin4alivin User ID: 7584202 60439
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"

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