Creamy Chicken Rice Soup
Total TimePrep/Total Time: 30 min.
Makes4 servings (1-1/4 qt.)
- 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
- 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.
Nutrition Facts1-1/4 cups: 312 calories, 9g fat (3g saturated fat), 71mg cholesterol, 699mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
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.
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!
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!
Mar 8, 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.
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..
Dec 7, 2015
We love it. This is always my "go to" soup.
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.
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.
Jan 22, 2014
This is really quick and easy. I spiced it up a bit more.
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