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Easy Cream of Chicken Rice Soup

SUBMITTED BY: CAQUINN2

"You can't go wrong with this easy cream of chicken rice soup. The perfect comfort food for a cold day!"
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 skinless, boneless chicken breast halves - shredded
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1/2 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 10 sprigs Italian flat leaf parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 3 cups chicken stock
  • 3 cups milk
  • 1 cup water
  • 1 cup uncooked instant rice
  • 1 teaspoon Old Bay Seasoning TM

DIRECTIONS

  1. Heat the olive oil in a large pot over medium heat. Place chicken in the pot, season with salt and pepper, and cook 5 minutes, until juices run clear. Remove chicken, and set aside. Reduce heat to medium-low. Melt butter in the pot. Stir in onion and garlic and cook 5 minutes. Stir in flour, and cook until lightly browned.
  2. With a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs, and bay leaf. Pour stock and milk into the pot, and stir in the cooked chicken. Place herb bundle into soup. Simmer 25 minutes.
  3. Bring the water to a boil in a separate pot, and stir in instant rice. Cover, reduce heat to low, and simmer 5 minutes.
  4. Remove and discard herb bundle from soup. Stir in cooked rice and season with Old Bay before serving.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 13, 2005 by Xia Neifion Clark
With a few adjustments to suit my cooking habits and family's tastes this was easily a five-star recipe. I doubled both the onion and garlic; omited the herb bundle; and added 1 cup of water into the soup, using non-instant rice which I also simply added into the pot THEN simmered for the 25 minutes. Perfect! My husband thought it was the best!

17 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2005 by KRUSECOL
This is a good, easy recipe. I added some heavy cream and little more flour to the broth for a creamier texture. Good stuff!

6 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2008 by QUASINAUGHT
This was super easy to make. My 9 year old daughter loved it. My husband wants it a little thicker. Next time I will add some cream and more flour to thicken it. I loved using whole spices and bundling them. It gave the soup a good flavor without having to eat the spices.

0 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 131

  • Total Fat: 5.4g
  • Cholesterol: 20mg
  • Sodium: 315mg
  • Total Carbs: 12.6g
  •     Dietary Fiber: 1.1g
  • Protein: 8.2g

VIEW DETAILED NUTRITION

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