Recipe by CAQUINN2
"You can't go wrong with this easy cream of chicken rice soup. The perfect comfort food for a cold day!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves - shredded
salt and pepper to taste
garlic, finely chopped
Italian flat leaf parsley
uncooked instant rice
Old Bay Seasoning TM
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!
It was okay. Not as creamy as I had thought it would be.
This is a good, easy recipe. I added some heavy cream and little more flour to the broth for a creamier texture. Good stuff!
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.
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.
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.
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.
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Cream of Chicken Rice Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 137
** Calories from Fat: 50
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make a simple creamy chicken soup with wild rice.
See how to make hearty chicken noodle soup in just 30 minutes.
See how to make a super-simple, comforting winter casserole.