Creamy Chicken and Rice Soup
Creamy Chicken and Rice Soup is very creamy but doesn’t feel like a heavy soup. It is hearty, satisfying, and velvety!
Ingredients
- 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
Instructions
- 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 the 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 the 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.
Nutrition
Calories: 235kcalCarbohydrates: 10gProtein: 13gFat: 10.5gPolyunsaturated Fat: 10.5g