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
CREAMY CHICKEN & RICE SOUP
Looking for the best Panera cream of chicken soup? This recipe is the best.
Categories creamy chicken soup chicken soup recipes panera copycat soup creamy chicken and rice soup rice soup recipes easy soup recipes soup recipes winter soups
Time 45m
Yield 1
Number Of Ingredients 13
Steps:
- In a large pot or Dutch oven, melt butter. Add onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes. Add chicken and cook until golden, 10 minutes, then add thyme and garlic and stir until fragrant, 1 minute. Season generously with salt and pepper.
- Add flour and whisk until golden, 1 minute. Pour over chicken broth and milk and season with salt and pepper. Add rice and bring to a simmer until rice is tender and chicken is cooked through.
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
LEMONY CREAM OF CHICKEN SOUP
This recipe makes a big pot of yummy lemon chicken soup! It's super creamy and the chicken and rice adds a great texture! This makes a large pot, you might want to try cutting it in half the first time you make it.
Provided by kaylahess
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 15
Number Of Ingredients 5
Steps:
- Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.
Nutrition Facts : Calories 322.7 calories, Carbohydrate 23.8 g, Cholesterol 68.8 mg, Fat 13.5 g, Fiber 0.3 g, Protein 24.4 g, SaturatedFat 3.6 g, Sodium 2010.8 mg, Sugar 1.8 g
RICE AND CREAM OF CHICKEN SOUP
Turn out a tasty soup in just 10 minutes with this Rice and Cream of Chicken Soup recipe. With just four ingredients, great taste doesn't get any easier.
Provided by My Food and Family
Categories Home
Time 10m
Yield 3 servings, about 1 cup each
Number Of Ingredients 4
Steps:
- Cook soup with water in medium saucepan as directed on recipe.
- Stir in rice; cover. Remove from heat. Let stand 5 min.
- Stir in cheese.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 800 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 1 g, Protein 6 g
CREAMY CHICKEN AND WILD RICE SOUP
A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.
Provided by Stephanie G
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
- In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
- Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 22.6 g, Cholesterol 135.1 mg, Fat 36.5 g, Fiber 1 g, Protein 12 g, SaturatedFat 21.7 g, Sodium 996.9 mg, Sugar 1.1 g
CREAMY CHICKEN AND RICE SOUP [135]
Yield 8 Servings
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.
CREAMY CHICKEN RICE SOUP
This very rich, flavorful soup is my time saving rendition of a soup I had while passing through Amish country in Lexington, Pennsylvania.
Provided by Abi Grant
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute chicken, potatoes, and celery until potatoes become translucent.
- Sprinkle soup mix and toss until everything is coated.
- Add frozen vegetables, mushroom soup, broth and rice mix, including seasoning packet.
- Simmer over medium low heat until rice is tender.
- Add cream or half and half and heat through.
- Do not allow to boil.
Nutrition Facts : Calories 810.2, Fat 52.6, SaturatedFat 27, Cholesterol 179, Sodium 1610.3, Carbohydrate 55.5, Fiber 7.4, Sugar 4.1, Protein 31.8
CREAMY CHICKEN AND RICE SOUP
Make and share this Creamy Chicken and Rice Soup recipe from Food.com.
Provided by Bertha C.
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into bite size pieces, add chopped onion and saute in butter until onion is transparent.
- Add a couple tablespoons of water to prevent scorching.
- Add broth, rice, mushrooms, and vegetables.
- Bring to a boil, cover, reduce heat to low, and simmer 5 minutes.
- Stir in milk, salt, and pepper to taste.
- Bring back to a boil and simmer 5 minutes.
- To serve, sprinkle with cheese and add a sprig of parsley.
- Note: Soup may be thickened by stirring 2 T flour or cornstarch into a third cup milk, then add to the soup.
- Stir and bring to a boil, then simmer 3-5 minutes.
Nutrition Facts : Calories 283.5, Fat 12.3, SaturatedFat 6.6, Cholesterol 81.9, Sodium 559.1, Carbohydrate 14.9, Fiber 1.9, Sugar 1.2, Protein 28.5
CREAMY CHICKEN RICE SOUP
Make and share this Creamy Chicken Rice Soup recipe from Food.com.
Provided by JenniferK2
Categories Low Cholesterol
Time 2h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot over high heat, combine the celery, onion, rice, and broth; bring to a boil. Reduce heat to low, cover and simmer 30 minutes. Remove from heat and set aside.
- Melt butter in a medium saucepan. Slowly add the flour, stirring often, to make a roux. Add milk, 1/2 C at a time, while constantly stirring.
- Add roux and chicken to the rice mixture and return the rice mixture to the stove over low heat. Season with salt and pepper to taste.
- Simmer for 1 hour, stirring frequently.
Nutrition Facts : Calories 441.2, Fat 17.5, SaturatedFat 9, Cholesterol 73.6, Sodium 910.6, Carbohydrate 41.3, Fiber 1.8, Sugar 2.4, Protein 28.2
CREAMY CHICKEN 'N RICE SOUP
This is one of my favorite quick chicken soups. Cooks in 15 minutes and you won't believe how good it is!
Provided by Marie
Categories Chicken
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a tablespoon of oil in pan and saute chicken til browned.
- Add rest of ingredients and bring to a boil, stirring to break up rice.
- Simmer for 15 minutes and enjoy!
Nutrition Facts : Calories 357.6, Fat 24.3, SaturatedFat 6.5, Cholesterol 71.4, Sodium 1199.8, Carbohydrate 15, Fiber 0.4, Sugar 1.8, Protein 20.5
CREAMY CHICKEN AND RICE SOUP
This soup was inspired by my co-workers love for the Panera's Cream of Chicken and Rice soup - I made my take of it and she loved it so here it is for all of you! A little healthier in that it doesn't have any heavy cream.
Provided by Ravenseyes
Categories Chicken Breast
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- In a large stock pot over high heat add 1 tbsp olive oil - season the chicken breasts with fresh pepper and sea salt, place into the pot and brown on all sides, approximately 10 minutes total.
- Add onions, garlic, celery, carrots and bay leaves. Season.
- Add 14 cups water and lower heat to medium. Simmer for 2 hours.
- Remove chicken breasts from soup, debone meat and chop into cubes and return to soup.
- Add 3 pkgs of the Carolina wild & long grain rice seasoned (this equals 14 oz), can of cream corn, and corn. Slow cook for 30 minutes.
- In a small pot melt butter, add salt, pepper and flour, slowly ladle in soup of the soup stock - add cream and return to the soup pot. Cook for 10 minutes at medium high heat to bring to a boil. Stir frequently . Serve with a nice crusty bread! Enjoy.
CHICKEN AND RICE SOUP I
Creamy chicken soup with rice.
Provided by Nell Marsh
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Cook celery, onion, rice, bouillon, and water about 20 minutes or until most of the water is absorbed by the rice. Remove from the heat.
- Make a cream base: Combine butter and flour in a small skillet, making a paste. Add 2 cups milk and stir to make a smooth sauce.
- Add cream base to the rice mixture. Add chicken and 1 cup milk. If the soup seems thick, add more milk. Add pepper to taste and serve hot.
Nutrition Facts : Calories 317.1 calories, Carbohydrate 28.6 g, Cholesterol 58.5 mg, Fat 16.9 g, Fiber 0.9 g, Protein 12.1 g, SaturatedFat 9.4 g, Sodium 434.7 mg, Sugar 5.2 g
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