Servings
Font
Back
Creamy Chicken and Rice Soup
5 from 3 votes

Creamy Chicken and Rice Soup

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery once hot.
  2. Cook until tender, stirring occasionally, for about 5 minutes. Add the minced garlic and stir constantly for 60 seconds.
  3. 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.
  4. 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.
  5. Lower the heat and add the corn. Mix thoroughly and simmer for a few more minutes. The soup will thicken as it sits. Enjoy.