Creamy Chicken and Rice Soup
User Reviews
5.0
3 reviews
Excellent
Creamy Chicken and Rice Soup
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This Creamy Chicken and Rice Soup is comfort food at its best! Hearty, slightly indulgent and so delicious. You will want to keep it in rotation during the colder months!
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion chopped
- 2 large carrots peeled and sliced or diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1/2 cup white wine optional
- 1 pound chicken breasts
- 4 cups chicken broth
- 2 bay leaves
- kosher salt and freshly ground pepper to taste
- 1 cup uncooked [Carolina® Rice Jasmine Red and Wild Rice Blend]
- 1/4 cup butter
- 1/4 cup flour
- 2 cups whole milk
- 1/3 cup heavy cream
- 1/2 cup chopped parsley
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Instructions
- In a large Dutch Oven, over medium heat, heat the olive oil. Add the onion and sauté for a couple of minutes, until translucent. Then, add the carrots and celery, sautéing until softened, about 5 minutes. Finally, add the minced garlic and sauté until fragrant, about 1 minute.
- Optional: pour in the white wine to deglaze the pot, scraping all the browned bits from the bottom.
- Add the chicken breasts, chicken broth and bay leaves. Season with salt and pepper. Bring to a boil, then cover and lower to a simmer. Cook for 15 to 20 minutes, or until the chicken is tender.
- While the chicken is cooking, cook the rice in a saucepan, according to package instructions. Reserve.
- In another saucepan, melt the butter over medium heat. Add flour all at once and whisk vigorously. Cook until it starts to bubble and it turns slightly golden. Slowly add the milk, whisking constantly, until thickened. Add the heavy cream and remove from heat. Season with salt and pepper, and reserve.
- When the chicken breasts are done cooking, remove to a cutting board and shred them. Reserve.
- Add the white sauce to the soup broth. Raise the heat to medium high and bring to a boil, cooking until thickened to the desired consistency. Add the shredded chicken, cooked rice and chopped parsley.
- Taste for seasoning and adjust salt and pepper.
- Serve immediately!
Notes
- Add a few splashes of milk or heavy cream to thin it out.
- Remove a ladleful of liquid from the soup into a bowl. Add a tablespoon of flour and whisk until incorporated. Pour this mixture back into the soup and cook until the soup thickens to the desired consistency. Repeat if necessary!
- Yes. But I would wait to add the rice right before serving, or it could become mushy!
- Leftovers should be stored in an airtight container, in the fridge, for up to 3-4 days. The rice will keep absorbing liquid while it chills, and it will be mushier than when it was freshly cooked.
- Reheat it in a saucepan, on the stove, over medium-low heat. Add splashes of milk or broth to bring it back to a soup consistency.
Nutrition Information
Show Details
Calories
430kcal
(22%)
Carbohydrates
26g
(9%)
Protein
30g
(60%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
8g
Cholesterol
111mg
(37%)
Sodium
846mg
(35%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 26g | 9% |
| Protein | 30g | 60% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 111mg | 37% |
| Sodium | 846mg | 35% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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