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Creamy Chicken & Rice Soup Hits: 1  
Creamy Chicken & Rice Soup
Description:
Quick, easy soup from Taste of Home website
 
Date Added: August 24, 2010 Season:  
Category: Soups Prep. Method:  
Calories:   Dish Type: Soup / Chili
Serves: 0 Cuisine:  
Prep. Time:    
Ingredients:

1/2 cup chopped onion
1 medium carrot, chopped
1 celery rib, chopped
1 tablespoon canola oil
1/2 teaspoon minced garlic
2 cans (14-1/2 ounces each) chicken broth
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
1 package (9 ounces) frozen diced cooked chicken, thawed

Directions:
  1. In a large saucepan, saute the onion, carrot, celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.

  2. In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken; heat through. Yield: 5 servings.

  3. Stacy's Notes: Made July 2010 for the first time. I had some white rice leftover from cooking Chinese, and was looking for something different to do with it. I made several changes, based on what I had on hand. I used white onion, no celery, jarred minced garlic and some frozen carrot slices that I had thawed. I used white rice that was already cooked, as well as chicken that I had already cooked (pan sauteed with seasoning in a skillet, earlier in the afternoon). I opened up my evaporated milk, but it didn't look or smell right, so I just used regular skim milk. I think it would be better and creamier with canned evaporated milk. Also added more seasoning. Served with homemade bread, good, but probably better in the winter than the summer :)

Rating: ()  
Added On: August 24, 2010
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Comments
Added by:
Gail Barger
Added on:
May 5, 2011
This was easy and good! Mine was a little thick but I think I didn't get the carrots or rice measured accurately, probably had more than needed. So I ended up adding more milk after I initally added the evaporated milk mixture. I had one can of broth and for the other I used bouillon cubes that I made into broth. I had some leftover cooked turkey in the freezer I used; other than those I pretty much did as recipe called for.
Added by:
Gail Barger
Added on:
September 25, 2013
Made again late September 2013: I had leftover whole wheat spaghetti noodles that I used instead of rice; also had 2 pieces of corn on the cob left so I cut those off and added when the veggies were about through cooking. Sort of like a creamy chicken noodle I guess but it was really good! Measured everything better this time, after it sat a bit it still seemed thick so I added more broth.
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