Creamy Chicken And Rice Soup

Creamy Chicken And Rice Soup

Make this delicious simple to prepare Creamy Chicken and Wild Rice Soup that the whole family will love. Loaded with 4 different kinds of rice, chicken, and vegetables this recipe comes together in just 1 hour.

Ingredients for this recipe:

Creamy Chicken And Rice Soup
  • 2 7-9 ounce boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 peeled medium diced carrots
  • 3 medium diced stalks of celery
  • 1 peeled small diced yellow onion
  • 3 finely minced cloves of garlic
  • 1 ¼ cups wild rice blend
  • 8 cups chicken stock
  • 4 tablespoons corn starch whisked with3 tablespoons cold water
  • 2 cups heavy whipping cream
  • ¼ cup chopped fresh parsley, optional
  • sea salt and pepper to taste

Serves 10 – Prep Time: 10 minutes – Cook Time: 45 minutes

Procedures:

  • 1. Season the chicken breasts on both sides with salt and pepper and set aside.
  • 2. Next, add the oil to a large pot over high heat and once it begins to lightly smoke add in the chicken, turn the heat down to medium and cook for 3-4 minutes.
  • 3. Flip over, turn the heat down to low and cook for 5 minutes and then flip back for a further 5 minutes or until browned and cooked throughout.
  • 4. Remove the chicken and roughly dice. Set aside.
  • 5. Add the carrots, celery, onion, and garlic to the pot and sweat the vegetables over low heat for 8-10 minutes until tender.
  • 6. Add the chicken back in along with the rice and chicken stock. Cover and cook over low heat for 25 minutes or until the rice is cooked.
  • 7. Make the cornstarch and water mixture and mix it into the soup. It will become very thick.
  • 8. Finish by adding in cream, parsley, salt, and pepper.
  • 9. Serve.

NOTES:

How to Store: It will last up to 5 days covered in the refrigerator.

How to Freeze: Cover it and keep in the freezer for up to 2 months. Be sure to thaw it for 1 day in the refrigerator before reheating.

How to Reheat it: Add your desired amount to a medium-size pot and heat over low heat until hot.

What if It’s too Thick: If for some reason the rice has taken over and it’s too thick, simply thin with a little bit of chicken stock.

What if It Breaks and Turns Thin: If the cream separates for some reason, bring it to a boil in a pot and stir in the same amount of slurry and mix until thick.

Make-Ahead: You can make this soup up to 2 days ahead of time.

Creamy Chicken And Rice Soup Video

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