Creamy Chicken and Rice Soup
So I like a good soup, especially creamy chicken and rice soup. For the longest time I only ate Panera Bread’s Chicken and Wild Rice soup. Then there was a change in the company and there was less and less chicken and veggies. I became disappointed. It wasn’t just their soup, it was everything on their menu that became lacking. Don’t get me wrong, it tastes fine, the content was less than satisfying.
Until one day someone gave me a recipe that not only made the soup I loved even better. Over time I have changed it a dozen times trying different things. But this is what I have come up with and now it is a favorite in our home..
Cooking Gives Me Pleasure
That is why you will find several recipes in my blog. Sometimes they are inspired by family, friends or creations that I have created. I am often asked to share my recipes and finally I have decided to share them here. Perhaps you are looking for dinner inspiration, a new take on an old classic or you have had my creation and want to recreate them for yourself. I am happy to help!
Creamy Chicken and Rice Soup
Equipment
- Dutch Oven
- saute pan
Ingredients
- 1 stick butter
- 4 large Carrots, chopped
- 4 stalks Celery, chopped
- 1 large onion, finely chopped
- 2 large pieces Cooked chicken breast, chopped
- 4 cups Milk
- 1 box Uncle Ben's Long Grain & Wild Rice
- ⅓ cup flour
- 4 cup Chicken Broth
- Salt and Pepper to taste
Instructions
- In a dutch oven place the chicken broth, rice and chicken and bring to a boil and let simmer after boil. This will cook the rice and bring everything to temperature when you combine.
- Melt the butter, and cook the chopped carrots, celery and onion until tender in another pan large enough to hold everything.
- Add flour and flavor packet from rice mixture to ensure that vegetables are coated with it and the flour has a chance to cook a little.
- When that happens add the milk. Keep stirring until it is bubbling.
- Slowly add the other mixture in until combined. Let simmer 15 minutes.
Notes
- Milk can be any variation 2% works well, whole milk will give you a creamier taste. 1% is a little watery. The original recipe called for cream. We found it too rich.
- I tried using olive oil instead of butter, but it lacked a creaminess, sometimes I will cut the butter in half and use olive oil when I use whole milk.
- I have added cooked broccoli in addition which is a fun flavor addition. We prefer the recipe as given.
- The original recipe I found called for less veggies, we like the vegetables, so I doubled it.
- Often I make it the day after roasting a whole chicken. We have one meal out of it, and the rest goes into the soup (which I double the recipe here), take the bones and make the broth.
- I do not add salt, but do add ground pepper
