This creamy chicken and rice soup is a snap to make, but tastes like it simmered all day.
Are you confused? Tuesday is recipe day here at The Sparrow’s Home. I know, it’s Monday. Here’s the thing, because of Thanksgiving this week, I’m only posting twice. And I want to share how I dehydrated the carrots I used in this soup tomorrow. Plus, I’m participating in a challenge in my Crazy4Blogging group, and today’s challenge letter is “R” (Rice) (Last Monday was “C”…and the next few weeks you can look forward to “A-Z-Y”). It’s gonna be super awesome…don’t miss them!
So, let’s get to the soup. Isn’t soup great? It’s kind of the definition of comfort food, if you ask me. And this creamy chicken and rice soup tops that list.
We had a family friend who was battling cancer a number of years ago. I made this soup once for her, and after that, she requested it frequently. I still think of her whenever I make it, so I can’t very well publish the recipe without remembering her. Here’s to Vicki!
Creamy Chicken and Rice Soup
This creamy soup couldn’t be easier to make. (And it’s also a perfect use for leftover turkey!) Today I’m using a rotisserie chicken. I pulled the meat off and boiled the bones to make my broth. But the soup tastes just as good with leftover meat and stock in a box.
You start by chopping up your onion, carrot and celery. I’ll be honest, I frequently do not have celery in my fridge and the soup tastes fantastic, anyway. I’m using dehydrated carrots today (my first time using them!). They re-hydrated in the broth and tasted fantastic! In this soup I used 1 1/2 Tbsp.
Saute the vegetables in a little oil to soften, and then stir in your rice, broth and seasonings.
Simmer until the rice is tender, and then it’s time to make it creamy.
Mix together evaporated milk and flour and add the mixture to your simmering pot. Continue simmering for a few minutes, stir in your chicken (or turkey) and you’re all set.
Really, that’s it! Creamy chicken and rice soup that tastes like it simmered all day in a matter of minutes. I like to serve mine with crusty bread or breadsticks. But after Thanksgiving, if we’re lucky enough to get leftover rolls from my sister that’s what will be on the menu.
Make this hearty, satisfying soup for someone you love. Take it to a friend. Or eat the whole pot yourself. The last time I made this for lunch, my husband (who works from home) kept coming back into the kitchen and saying, “Just a little more…I can’t stop!”
I know you’ll enjoy it! It makes a big pot, but the leftovers are delicious reheated for lunch the next day.
For more soup recipes, check out:
Here’s the recipe: