Creamy Chicken & Rice Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8
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Calories
28585 kcal
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Course
Main Course, Soup
Creamy Chicken & Rice Soup
Description
Creamy Chicken & Rice Soup starts with olive oil sautéing onions and garlic, then adding diced carrots and celery for aromatic base layers. The whole chicken breast cooks gently with wild rice, water, and herbs including bay leaf, oregano, and thyme in simmering broth to infuse flavor while the rice softens alongside the chicken. A butter and flour roux is prepared separately, then combined with milk to create a creamy thickening agent that is stirred into the soup near the end for smoothness and richness. The result is a hearty soup with tender chicken, softened vegetables, and creamy texture balanced by herbaceous undertones.
This soup can be served as a standalone meal or alongside crusty bread for dipping. Its mild spices and moderate thickness make it approachable for family meals or comforting lunches.
Ingredients
- 1 Tbsp olive oil $0.11
- 1 yellow onion $0.56, medium
- 1 Tbsp garlic $0.24, minced
- 1/2 lb. carrot $0.39, sliced
- 1/2 celery $0.79, bunch, sliced
- 1 lb. chicken breast $1.99
- 1 bay leaf $0.15, whole
- 1 tsp oregano $0.05, dried
- 1 tsp thyme $0.05, dried
- black pepper $0.05, cracked, to taste
- 1-2 tsp salt $0.05, to taste
- 1 cup wild rice mix $1.37
- 6 cups water $0.00
- 1/3 parsley $0.26, bunch, fresh
- 2 Tbsp butter $0.10
- 2 Tbsp all-purpose flour $0.02
- 2 cups milk $1.07, whole
Instructions
- Heat the olive oil in a large pot over medium heat. Meanwhile, dice the onion (and mince the garlic if using fresh rather than pre-minced). Add the onion and garlic to the hot oil and saute until tender (5 min).
- If using fresh carrots and celery, clean and slice them while the onions are sauteing. Add them to the pot and cook for about 5 minutes more.
- Add the chicken breast (whole), bay leaf, oregano, thyme, cracked pepper, dry rice, and 6 cups of water to the pot. Do not add salt yet. Bring the pot up to a boil over medium high heat, then reduce the heat to low and let simmer for one hour.
- Near the end of the hour, begin to make the creamy milk mixture. In a small pot, melt 2 Tbsp of butter over medium heat. When it is fully melted, whisk in 2 Tbsp of all-purpose flour. Cook and stir the butter and flour mixture for two minutes. Whisk in the milk and allow it to come up to a simmer, whisking occasionally to keep it from scorching on the bottom. Once it reaches a simmer, it will have thickened slightly.
- Carefully remove the chicken pieces from the soup and shred or dice with a knife and fork. Rinse and chop the parsley. Add the parsley and the thickened milk mixture to the soup. Season with salt to taste. I used about 2 tsp of salt, but start with a little and add more as needed. I also added a touch more pepper at this point. Serve hot!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 28585 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 285.85kcal | 14% |
| Carbohydrates | 26.31g | 9% |
| Protein | 21.05g | 42% |
| Fat | 11.38g | 18% |
| Sodium | 932.7mg | 39% |
| Fiber | 3.65g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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