Creamy Chicken Rice Soup Recipe Comfort food, how nice to see you! This chicken and rice soup is simple to prepare and tastes like a warm embrace. Since the chicken and rice are cooked in the soup, there is very little mess to clean up afterwards. After a long day at the office, that’s a crucial consideration for satisfying appetites.

In this recipe, I’ve included some of my favourite ways to spice up traditional chicken soup without resorting to exotic ingredients that you won’t already have on hand. While rice and a rich broth are a welcome change from the traditional chicken noodle soup, the former is always welcome. It’s perfect for a hearty and simple wintertime lunch.

This rice and chicken soup are as smooth and creamy as it gets. In other words, it was a huge hit with my kids. It’s rich and creamy, tasty, and filling. For the remainder of the winter, it will be a staple on my table and one of my favourite soups.

How To Make Chicken and Rice Soup?

• In a 3-quart Dutch cooker or pot melt the butter on medium-high heat. Cook the celery, carrots, and onions until tender, about 5 minutes.
• Mix in the rice before pouring it into the chicken broth. Incorporate the fresh thyme leaves and fresh chopped parsley and bring the mixture to a boil. Reduce the heat, and let it simmer for around 15 minutes.
• In a small dish mixes the evaporated milk and flour together until smooth, then pour this mixture into the saucepan. Bring it to a boil, then cook for 3 mins or so until the mixture is thick.
• Add the pieces of chicken and sprinkle them adding salt and black pepper. Continue to simmer for 3 seconds or so until the chicken has cooked to your liking.

Storing Method

Save any leftovers by storing them in a container that prevents air from getting in. You can store them for up to four days in the fridge.

To freeze this soup, let it cool completely before storing it in a freezer bag or airtight container. Put it in the freezer and date it so you know how long it will keep.

Cooking Tips

• If you’d like a more slender soup, add an additional tablespoon of flour to the milk that has evaporated.
• If there isn’t any butter you can make use of vegetable oil to cook vegetables, however, I strongly recommend butter.
• Sprinkle with salt and pepper until close. While the soup cooks it will start to evaporate. If you add salt in advance of this, it could turn out to be too salty.
• Use a whisk for mixing with the evaporated milk and flour, preventing the formation of lumps.

Ingredients for Wild and Chicken Rice Soup Ingredients

• The wild rice mix: I like to make use of Lundberg’s blend.
• Onion, carrots, and celery The ingredients are utilized in the making of the mirepoix that adds flavour to the soup.
• Butter It makes soups deliciously rich.
• Garlic It is possible to add additional if you prefer.
• chicken broth It is my preference to make low-sodium broth. Regular is fine as long as you use less salt in the soup.
• Thyme, marjoram rosemary, and sage: You can use fresh or dried herbs.
• Salt and Pepper: Adjust the seasoning according to your taste.
• Chicken breasts can be used for thighs as well, just cook them a bit longer if needed.
• Flour It helps to thicken the soup. Do not leave out. If you are in need, consider the gluten-free alternative below.
• Milk We recommend any milk other than skim milk.
• Cream It is possible to substitute half for half.

Making Chicken Soup and Wild Rice Soup

• The rice is cooked by following the directions on the package.
• At the halfway point of cooking the rice, melt 1 tablespoon of butter in a separate pan on medium heat. Cook for 4 minutes after adding the carrots, onion, and celery. Cook for another 30 seconds after adding the garlic.
• Add the chicken broth, thyme, rosemary, sage, and marjoram, and then season to taste with black pepper and salt. Turn the heat to medium-high, add the chicken, and let the mixture boil.
• Cover the pot with a lid, turn the heat down to medium-low, and let it simmer for 12 to 15 minutes, or until the chicken is fully cooked. If the chicken breasts aren’t completely submerged in the broth, turn them over at least once during cooking to make them thicker.
• Take the chicken out and let it cool for 5 minutes on a cutting board. Then, shred it into smaller pieces. Cover the soup and keep it warm.
• In a separate pan, melt the last 6 tablespoons of butter over medium-high heat. Add the flour and keep whisking while cooking for 1 1/2 minutes.
• Pour the milk slowly into the butter and flour while whisking quickly. incorporate into the heavy cream. Stir it all the time until it gets thicker.
• Add the cooked, shredded chicken, rice, and lemon zest to a pot along with the milk and soup mix. Mix well, and then take it off the stove.
• Let the soup cool down a bit before you serve it. serve.

Make this chicken and wild rice soup gluten-free!

To make this recipe gluten-free, simply replace the flour with 1/3 as much cornstarch and stir it into the sauce along with some additional milk (you won’t be producing a roux, but I recommend adding extra butter for flavour and depth). Check the labels to make sure they’re gluten-free.

Can I use the leftovers of turkey or chicken?

Yes. If you have any leftover cooked turkey or chicken, you can use it. When doing so, wait until the very end so that the ingredient doesn’t overcook (if it’s been dried).

Creamy Chicken Rice Soup FAQ

Can This Soup Recipe Be Made Ahead? Does It Do Well As A Leftover?

Leftover starchy soups (those made with rice or pasta) can be eaten the next day if stored in the fridge and eaten within 48 hours.

The rice, on the other hand, will continue to soak up the broth, transforming the soup into a more stew-like texture. After the soup has been heated, you can thin it out by adding liquid.

Should You Cook The Rice Before Adding It In?

No. Incorporating cooked rice (or dried rice) adds flavour while cooking in the cooker.

What To Serve With This Soup?

The addition of a nutritious salad and some crusty bread, like this Easy Garlic Bread recipe, makes this Parmesan Chicken Soup a hit at dinnertime in my house.

for delicious, wholesome, and gluten-free accompaniments If you want to increase the number of vegetables on your plate, you can try oven-roasted broccoli and sauteed mushrooms.

Want to Make An Even Healthier Version?

Taking away the cheese and cornstarch, especially the parmesan, will result in a less traditional soup. Even though it won’t be as creamy, the soup will still have great texture and flavour from the rice and vegetables.

The butter can be replaced with olive oil for a dairy-free option.