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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings (1-1/4 qt.)

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

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.
Nutrition Facts
1-1/4 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.

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Reviews

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Average Rating:
  • lynn
    Dec 20, 2020

    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.

  • Jeanie
    Dec 13, 2020

    I have been making this soup for years. My family loves it, and so do my neighbors! Easy enough and very tasty!

  • Joanne
    Nov 17, 2020

    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!

  • Mike
    Oct 24, 2020

    Just made this today. I must say the soup came out really good thanks for the recipe.

  • KathyCooks1943
    Sep 19, 2020

    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.

  • Gloria
    Sep 10, 2020

    No comment left

  • speechp
    Apr 30, 2020

    Made this today and it was perfect. Used homemade chicken stock and added some sage, but otherwise followed the recipe.

  • Jean
    Apr 28, 2020

    Best chicken soup Recipe I tried so far. It was so easy to make. Definitely w

  • Janet
    Apr 26, 2020

    Dave,notice the color..it's chicken..why do you challenge the recipe writer...maybe you don't cut your chicken the same...hhhmmm?

  • George
    Apr 6, 2020

    Dont use reduced chicken stock