We are now officially well into soup weather, and yesterday I made creamy chicken and rice soup. I’ve had canned cream of chicken soup, chicken noodle soup, chicken tortilla soup, and a lot of other chicken soups, but I had never had homemade cream of chicken and rice soup.
Let me tell you. This is a game-changer for me. It is very creamy but doesn’t feel like a heavy soup. This recipe makes the perfect chicken and rice soup with a lovely creamy twist. My kids loved it. It is hearty, satisfying, and velvety. I will go in my favorite soups list and make a repeat appearance on the menu this winter.
How To Make Chicken and Rice Soup?
- In a 3-quart Dutch oven or pot, melt the butter over medium-high heat and saute the carrots, celery, and onion until they are tender for about 5 minutes.
- Stir in the rice and pour in the chicken stock. Add the fresh thyme sprigs and chopped fresh parsley, and bring to a boil. Reduce heat and simmer for about 15 minutes.
- In a small bowl, whisk the flour and evaporated milk together until smooth and pour this mixture into the pot. Bring to a boil and cook for about 3 minutes or until thickened.
- Add the cooked chicken cubes and season with salt and pepper. Simmer for about 3 more minutes or until the chicken is cooked through.
If you have any leftovers, place them in an airtight container and keep them in the fridge for up to 4 days.
If you wish to freeze this soup, let it cool completely and store it in an airtight container or freezer bag. Label it with the date, and freeze for up to 4 months.
- If you want a thicker soup, add an extra tablespoon of flour into the evaporated milk.
- If you don’t have butter, you can use vegetable oil to saute the veggies, but I highly recommend butter.
- Season with salt and pepper until the end. As the soup cooks, it will evaporate, and if you add salt before this, it might become too salty.
- Use a whisk to mix the flour and evaporated milk to prevent lumps from forming.
- 2 tablespoons butter
- 1 large carrot, chopped
- 2 celery ribs, chopped
- ½ cup onion, chopped
- ⅓ cup white rice
- 3 fresh thyme sprigs or ¼ teaspoon of dried thyme
- 2 tablespoons fresh chopped parsley
- Salt and pepper to taste
- 3 cups chicken broth
- 2 tablespoons of flour
- 1- 5 oz can evaporated milk
- 2 cups chicken breast, cooked and cubed
- In a 3-quart Dutch oven or pot, melt the butter and saute the chopped carrot, celery, and onion until tender, about 5 minutes
- Stir in the rice and pour in the chicken stock, thyme, and parsley. Bring to a boil, reduce heat to medium-low and simmer for about 15 minutes
- In a small bowl, whisk the flour into the evaporated milk and add it to the pot. Bring soup to a boil, and cook until thickened, about 3 minutes. Season with salt and pepper. Add the cooked chicken and simmer until heated through.