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
Delicious recipe. Didn’t change anything. The rice was a little mushy, but that was my fault. Cooked it a little too long. Evaporated milk was perfect in this recipe. Loved everything about it. Will definitely make this again.
I have been making this soup for years. My family loves it, and so do my neighbors! Easy enough and very tasty!
So simple, so good! And fast. (note: one can of evaporated milk is 14 ounces, not 5 ounces. So do NOT use the entire can, use only 5 ounces). I used Italian dried seasoning, added parsley at end. You can sprinkle with parmesan at end too. You can gild the lily in your own way, but the basic recipe is a keeper!
Just made this today. I must say the soup came out really good thanks for the recipe.
I am giving this recipe 5 stars because I know it will be good. Does anyone know how to get in touch with TOH? I am having a hard time finding the recipe due to the ads covering the recipe. You get rid of one and 2 more pop up. So tired of unwanted ads.
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Made this today and it was perfect. Used homemade chicken stock and added some sage, but otherwise followed the recipe.
Best chicken soup Recipe I tried so far. It was so easy to make. Definitely w
Dave,notice the color..it's chicken..why do you challenge the recipe writer...maybe you don't cut your chicken the same...hhhmmm?
Dont use reduced chicken stock