Creamy Chicken Rice Soup
I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. —Janice Mitchell, Aurora, Colorado
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 breast
Reviews
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.
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!
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!
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.
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