Creamy Chicken Rice Soup
I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. —Janice Mitchell, Aurora, Colorado
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
pescatarian
- 1/2 cup chopped onion
- 1/4 teaspoon pepper
- 1 medium carrot chopped
- 3 tablespoons all-purpose flour
- 3/4 teaspoon dried basil
- 1/2 teaspoon minced garlic
- 1 tablespoon canola oil
- 1 can (5 ounces) evaporated milk
- 1 celery rib chopped
- 2 cups cubed cooked chicken breast
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1/3 cup uncooked long grain rice
- Carbohydrate 22.8709331333149 g
- Cholesterol 0 mg
- Fat 3.75605149261547 g
- Fiber 1.32803359400997 g
- Protein 2.3635112601769 g
- Saturated Fat 0.318865605977638 g
- Serving Size 1 1 servings (1-1/4 qt.). (71g)
- Sodium 92.9037655557516 mg
- Sugar 21.5428995393049 g
- Trans Fat 0.097832579071462 g
- Calories 136 calories
In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.
