Description
A comforting and creamy chicken and rice soup made with tender vegetables, soft rice, and juicy chicken in a smooth, velvety broth that’s filling without feeling heavy.
Ingredients
2 tablespoons butter
1 large carrot, chopped
2 celery ribs, chopped
1/2 cup onion, chopped
1/3 cup white rice
3 fresh thyme sprigs or 1/4 teaspoon dried thyme
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
3 cups chicken broth
2 tablespoons all-purpose flour
1 (5 oz) can evaporated milk
2 cups cooked chicken breast, cubed
Instructions
- Melt butter in a 3-quart pot or Dutch oven over medium heat.
- Add carrot, celery, and onion and sauté for about 5 minutes until tender.
- Stir in the rice, then add chicken broth, thyme, and parsley.
- Bring to a boil, reduce heat, and simmer for 15 minutes until rice is cooked.
- In a small bowl, whisk flour into evaporated milk until smooth.
- Slowly pour the milk mixture into the soup, stirring constantly.
- Bring to a gentle boil and cook for about 3 minutes until thickened.
- Season with salt and pepper, then add cooked chicken.
- Simmer briefly until chicken is heated through, then serve.
Notes
Soup thickens as it sits due to the rice.
Add a splash of broth when reheating if needed.
Evaporated milk creates creaminess without heavy cream.
Great use for leftover or rotisserie chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 5g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
