CREAM OF CHICKEN AND RICE SOUP RECIPE | ALLRECIPES
This comforting chicken and rice soup is perfect during harvest season, using fresh-from-the-garden celery, onion, corn, broccoli, and thyme. The addition of cream of chicken soup really makes the difference!
Provided by Cassie McIntyre
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Combine chicken broth and chicken in a large stockpot. Add 4 cans of water, onion wedges, and celery chunks and bring to a boil over medium-high heat. Reduce heat to medium and cook until chicken breasts are no longer pink in the centers and have absorbed the flavors of the onion and celery, 20 to 30 minutes. Remove and discard onion and celery.
- Remove chicken to a plate and shred meat with 2 forks. Return shredded chicken to the pot and add broccoli florets, corn kernels, chopped celery, and chopped onion. Stir in rice, salt, pepper, and thyme. Cook, stirring occasionally, until vegetables are tender and rice is cooked through, 20 to 30 minutes. Stir in condensed soup and cook until heated, 3 to 5 minutes.
Nutrition Facts : Calories 254.8 calories, CarbohydrateContent 40.4 g, CholesterolContent 27.3 mg, FatContent 4 g, FiberContent 2.8 g, ProteinContent 14.3 g, SaturatedFatContent 1 g, SodiumContent 1179.1 mg, SugarContent 3.1 g
CREAMY CHICKEN AND RICE SOUP RECIPE | ALLRECIPES
This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!
Provided by Heidi Lancaster
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
- In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
- If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.
Nutrition Facts : Calories 611.2 calories, CarbohydrateContent 58 g, CholesterolContent 56.6 mg, FatContent 29.9 g, FiberContent 2.8 g, ProteinContent 26.4 g, SaturatedFatContent 7.1 g, SodiumContent 952.6 mg, SugarContent 11.4 g
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