Cream of Chicken Rice Soup
This is one of my all time favorites and it could not be simpler to make. It is cozy and comforting and the whole family will love it.
Ingredients
- Ingredients
- 1 tablespoon vegetable or canola oil
- 1 medium carrot peeled and diced
- 1 celery rib washed and diced
- 1/2 onion diced
- 1 clove garlic minced
- 1 red or orange bell pepper diced
- 1/3 cup long grain rice uncooked
- 3/4 teaspoon dried basil
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 32-36 oz homemade chicken stock or low sodium chicken stock
- 3 tablespoons all purpose flour
- 1-50 z can evaporated milk
- 2 cups cooked and diced chicken breast-leftover or rotisserie is great for this
Instructions
- In a sauce pan, heat the oil over medium to medium-high heat. Saute the carrot, celery and onion until tender. Season the mirepoix once added. Add in the pepper and the garlic and saute until softened. This will take 2-3 minutes.
- Stir in the rice, basil and season. Then add in the stock, start with 32 oz and then if you need to add more towards the end you can.
- Bring the stock to the boil and then reduce the heat to simmer. Let simmer for about 15 minutes or until the rice is tender.
- In a separate bowl, whisk the flour and the evaporated milk together until smooth. Once the rice is cooked add the milk mixture into the soup and cook until the soup has thickened. Check the seasoning and then add in the diced chicken. Heat until the chicken is warmed through, about 2-3 minutes. If you need to thin a bit with more stock, you can do it now. Lastly, check one more time for seasoning. Remove from the heat and ENJOY!
Notes
You can refrigerate for up to 5 days or freeze for up to 3 months.