Creamy Chicken Rice Soup

Name: Creamy Chicken Rice Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings (1-1/4 qt.).
Cuisine: Comfort Food Soup Recipes
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

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

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.

Reviews

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Average Rating:

Danielle

Dec 7, 2019

Hi I plan to try this recipe this week, was wondering if you could make it as written in morning and then put in crockpot to enjoy later in day? Thanks!
rbarton

Dec 7, 2019

This is a great soup for a cold day. I increased the rice to 1/2 cup and then added 1 cup water and 1 teaspoon chicken bouillon at the very end as it was too thick. That's a nice problem to have!
dglong

Sep 20, 2019

Excellent soup. Being the lazy person that I am I cooked the chicken thighs that I had, poured them in the pot with the slightly cooked veggies and added everything except the milk and flour. Several reviewers said not enough rice so I added a half cup instead of a third cup. Also added a little dash of sage and about a teaspoon of salt in addition to using chicken bullion cubes instead of cans of broth. It tasted just like I wanted it to taste. Not like a cream soup but creamy. Will definitely use this one again.
Susie77

Sep 19, 2019

This soup is so delicious and so easy. It's a winner! I forgot to get condensed milk so used regular and just added a bit more flour. It also freezes well!
Ray

Jul 16, 2019

I made it per the recipe but added a can of drained whole kernel corn plus salt, butter and thyme. Rave reviews!
shannondobos

Mar 31, 2019

I made this for a quick lunch one day, omitting the celery, and using half and half instead of evaporated milk. My family LOVED it. I will definitely make this again!
bakergirl00

Mar 5, 2019

Very delicious! Made recipe as is except for omitting celery and adding an extra carrot instead and added 3/4 tsp of dried oregano. It was warm and comforting along with homemade corn muffins. Definite keeper!!
Ruth Naomi Askew

Nov 17, 2018

Very tasty! I used heavy cream instead of canned milk and added a small chopped green pepper when I sauteed the other veggies. Will definitely make again!
pajamaangel

Feb 1, 2018

This was really good. We loved the basil in it.
movnspeechGA

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.