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This creamy chicken and rice soup is a snap to make, but tastes like it simmered all day.
This soup is kind of the definition of comfort food, if you ask me. But I can’t give you the recipe without telling you about Miss Vicki.
In Memory
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 (pro tip: you can substitute half & half for the 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 this easy homemade 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:
My Mom’s Creamy Wild Rice Soup
Here’s the recipe:
Ingredients
- 1 onion, chopped
- 1 carrot, chopped
- 1 rib of celery, chopped
- 1-2 Tbsp. vegetable oil
- 12-14 cups chicken stock
- 1 cup long grain rice
- 1 teaspoon dried basil
- 1/4 teaspoon dried thyme
- salt and pepper to taste
- 2/3 cup flour
- 1 can (12 oz) evaporated milk
- 2-3 cups chopped, cooked chicken
Instructions
- In a soup pot, saute vegetables in oil until softened
- Add 12 cups of broth, seasonings, and rice
- Bring to boil, reduce heat, cover and simmer for 15 minutes
- Whisk flour and evaporated milk together in small bowl
- After 15 minutes, stir into simmering soup
- Continue stirring for about 2 minutes
- Stir in chicken and heat through
- Add reserved stock if needed to reach desired consistency..up to 2 cups
This recipe, like all my recipes, is shared in the Meal Plan Monday link up. You can find the link in my sidebar – or right here!
Yum! Saving this for later! Thanks for sharing on the Family Joy link up. 🙂
As you said, this would use up leftover turkey too! Thanks for sharing at Family Joy Blog Linkup.
This looks so warming and comforting, perfect for winter! We would love to have you at our To Grandma’s house we go link party, it just opened this morning 🙂 Thanks!
I will check it out now—thanks!!
This looks so homey and warming! Thank you for sharing this with us at last week’s To Grandma’s House we go link party, you will be featured at the new party tomorrow morning! Hope to see you there!
Thanks so much for the feature – – I will definitely be there!
This soup sounds fabulous!! I have a pantry of dehydrated veggies & fruits, they come in such handy for making soups and stews!! Love it!!
Does the soup really thicken up as much as it looks in the picture because 12-14 cups of broth seems like a lot? Thanks! It looks delicious.
It does! And it definitely makes a big pot. If you want less, you can half the recipe. I just always figure if I’m making soup, I might as well make a big pot of it!
Can this be frozen?
It is definitely best eaten fresh. However, I have frozen it. Here’s what I noticed–while it heats up fine and is still tasty, it loses some of its creaminess. You can add in a bit of milk, cream or evaporated milk when re-heating to compensate if you want.
I feel like some butter would add an unhealthy yumminess to this!? 🤔🙂
Use chicken stock or broth? It says stock in ingredients and broth in the instructions.
Sorry for the confusion…you can use either stock or broth interchangeably. 🙂
This is one of my winter favorites! I love a good creamy soup when it is cold, and this one makes so many leftovers I don’t have to think too much about lunches for the week!
Same!
What can be used in place of the evaporated milk? Would heavy cream or half and half work?
I have used heavy cream in a pinch, I imagine that half and half would be okay as well.
I’m new to cooking so sorry if this is a dumb question, but do you cook the rice before putting it in the soup? Or does it just cook in the broth?
Not a dumb question at all! No, it cooks in the broth. Good luck!!