Creamy Chicken and Rice Soup
User Reviews
5
3 reviews
Excellent
Creamy Chicken and Rice Soup
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 tbsp olive oil
- ½ yellow onion
- 2-3 carrot diced
- 2-3 celery diced, stalks
- 2 cloves garlic minced
- 5 cups chicken stock click the link for the recipe, homemade
- 1 tsp chicken bouillon I love Herb ox
- ½ tsp basil dried
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 bay leaf
- 1 cup chicken breast diced (more if you like, cooked
- ½ cup long-grain white rice
- ½ cup corn thawed, frozen sweet yellow
- 2 tbsp corn starch
- 1 (12 oz) evaporated milk canned
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery once hot.
- Cook until tender, stirring occasionally, for about 5 minutes. Add the minced garlic and stir constantly for 60 seconds.
- Add the chicken stock, diced chicken, rice, bouillon, basil, sea salt, black pepper, and bay leaf. Cover and cook over medium heat for 15-20 minutes.
- Turn the soup up until it boils. Mix the corn starch and evaporated milk thoroughly in a bowl. Add the milk mixture to the boiling soup and stir.
- Lower the heat and add the corn. Mix thoroughly and simmer for a few more minutes. The soup will thicken as it sits. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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