CREAMY CHICKEN AND RICE SOUP
This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!
Provided by Heidi Lancaster
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Yield 8
Number Of Ingredients 11
Steps:
- In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
- In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
- If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.
Nutrition Facts : Calories 611.2 calories, Carbohydrate 58 g, Cholesterol 56.6 mg, Fat 29.9 g, Fiber 2.8 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 952.6 mg, Sugar 11.4 g
BUFFALO STYLE CHICKEN AND RICE SOUP
What a hearty soup! To me, it seems more of a chili consistency than a soup. The rice and the three bean combo are fab additions to this recipe. It's super tasty and will warm ya up on a cold night.
Provided by Julie Penman
Categories Bean Soups
Time 2h30m
Number Of Ingredients 21
Steps:
- 1. PREPARE THE CHICKEN: If using precooked, rotisserie style, whole chicken, remove the skin and discard. Shred and chop enough chicken from the bones to equal 6 cups. Set aside. Or... Boil 4 large, boneless chicken breasts until thoroughly cooked and no longer pink in the middle. Remove the chicken, cool and chop. Set aside.
- 2. MAKE THE RICE: Follow the cooking instructions on the rice package. (use 2 cups of uncooked rice to make a thicker soup; 1 cup of uncooked rice to make a thinner soup with more broth). Set the cooked rice aside and add to the soup pot during the last 10 minutes of cooking.
- 3. MAKE THE SOUP: In a 8 to 10 qt. stock pot with lid, add 2 tablespoons olive oil and 1 tablespoon butter. Heat over medium heat until bubbly. Add chopped onion and garlic. Stir frequently until onion is soft; about 8 to 10 minutes. Add the rest of the ingredients, except the rice and cover with a lid and simmer. Cook until the vegetables are tender; Approximately 45 minutes to 1 hour. During the last 10 minutes, stir in enough cooked rice to create the broth thickness you desire.
- 4. TOP IT OFF & SERVE: Delicious served as is, or top with a dollop of sour cream, shredded cheese, tortilla chip strips, chopped avocado, fresh cilantro, sliced black olives or crumbled blue cheese. Freezes well!
CREAMY CHICKEN
This dish is so simple to make - easy, creamy, dreamy chicken!
Provided by Michaela Thomas
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces.
- Bake for 25 minutes, then add cream of chicken soup and bake for 10 more minutes (or until done). Serve over rice or egg noodles.
Nutrition Facts : Calories 200.2 calories, Carbohydrate 5.9 g, Cholesterol 74.5 mg, Fat 5.9 g, Fiber 0.1 g, Protein 29.1 g, SaturatedFat 1.6 g, Sodium 867 mg, Sugar 0.5 g
CREAMY CHICKEN RICE SOUP
I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. -Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings (1-1/4 qt.).
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.
Nutrition Facts : Calories 312 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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