Easy Cream of Chicken Rice Soup Recipe - Allrecipes.com
Easy Cream of Chicken Rice Soup Recipe
  • READY IN 1 hr

Easy Cream of Chicken Rice Soup

Recipe by  

"You can't go wrong with this easy cream of chicken rice soup. The perfect comfort food for a cold day!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

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 Reviews

Most Helpful Positive Review
Mar 13, 2005

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!

 
Most Helpful Critical Review
Jan 24, 2011

It was okay. Not as creamy as I had thought it would be.

 
Nov 29, 2005

This is a good, easy recipe. I added some heavy cream and little more flour to the broth for a creamier texture. Good stuff!

 
Oct 15, 2009

A perfect soup for a cold day! I omitted the thyme simply because I’m not a fan of it. I chopped 1 TBSP of fresh parsley and added it to the soup; as opposed to making an herb bundle. I had leftover chicken breasts from the night before. I chopped up the chicken and added to the soup and simmered as called for. I also had leftover rice, which I added to the soup once I turned the heat off. The Old Bay Seasoning adds a delightful flavor and browning the flour beforehand makes for a wonderfully creamy soup without the floury taste. The best recipe for cream of chicken soup I’ve yet to find, and sooooo… simple! The recipe states that it serves 12. I halved the recipe and it was only enough for one meal for my husband and me. If you’re using this for a main course, as I did; you may want to increase the amount.

 
Jan 14, 2010

I'm giving this recipe 5 stars even though I made some tweeks with it after reading ALL of the previous reviews. This is a great base recipe, but we all have different tastes, so it bothers me when people cut down a recipe without making their personal adjustments to it. I made this last night for a Men's get together that is happening tonight. I doubled the recipe & made these adjustments: instead of chicken breasts, I got a roasted chicken from my local grocery and chopped all the meat up. I used 2 onions, 8 cloves of garlic (we like garlic). I used 6 cups chicken broth, 4 cups half/half, 2 cups heavy cream. I didn't use the spice bundle, instead just added 2 TBSP of dried parsley. Even though I doubled the recipe, I used only 1 1/2 cups of cooked rice. I also sprinkled in some of Paula Deen's "House Seasoning"...I always have that on hand. I did have to add a little bit of corn startch to thicken it up a bit...but the final product was PERFECT! I will definitely be making again. BTW, the longer it cooks on the stove, the better. Tonight I will be transfering it over to my crock pot to keep it warm.

 
Sep 23, 2008

This recipe is quite good but I like a little more exotic flavors. I used a whole large onion and added a chopped hot pepper and 1 tsp. curry powder to give it some zing. I used cooked brown rice I had on hand instead of instant. A little different but very, very yummy.

 
Feb 13, 2009

This was a very good recipe but like all recipes I put my own touches into it. I had roasted a chicken the night before so I used the left over chicken from it. I also added 1/2 white wine and cut down the milk 1/2 cup. In place of 1 cup of broth I added the left over gravy from the night before that was chicken broth based. I didn't have Old Bay so I used Emerill's chicken rub and about 1/2 tsp. of tarragon. I also sauteed about 1/2 lb. baby portabellas and 1/2 matchstick carrots in TBS. of butter and added it with the rice and about 1/2 steamed peas. Simmered it for 30 minutes, removed the bay leaf, added a little fresh ground sea salt and pepper to taste. Absolutely delicious. Very elegant soup, I felt like I could serve it at a dinner party. I think fresh aspargus in season would be good in it too. Thanks for sharing.

 
Feb 18, 2009

Easy and delicious! Helpful hint: sear the chicken first then add water to let the chicken cook through, and then use the chicken broth in the soup! I ended up adding at least 1 cup extra broth to thin out the soup. Used instant brown rice and it turned out great!!

 

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Nutrition

  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 5.5 g
  • 9%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 306 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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