Creamy Chicken and Rice Soup

Creamy comfort food, this chicken and rice soup can be made ahead and reheated for dinner on a cold winter evening.

Photo by Brooke T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    teaspoon of olive oil

  • 1/2

    sweet yellow onion

  • 3

    carrots, diced

  • 3

    stalks of celery, diced

  • 2

    cloves of garlic, minced

  • 5

    cups of chicken stock

  • 1

    teaspoon chicken bouillon

  • 1/2

    teaspoon dried basil

  • Sea salt and freshly cracked pepper, to taste

  • 1

    bay leaf

  • 1

    cup cooked chicken breast, diced

  • 1/2

    cup long grain rice

  • 1/2

    cup of frozen sweet yellow corn, thawed

  • 2

    tablespoon corn starch

  • 1

    (12 ounce) can evaporated milk

Directions

Heat olive oil in a large Dutch oven over medium heat. When the oil is hot, add the onion, carrots and celery. Cook until tender, stirring occasionally, about 5 minutes. Add the minced garlic and stir constantly for 60 seconds. Add the chicken stock, diced chicken, rice, bouillon, basil, sea salt, black pepper and bay leaf. Cover and cook over medium heat for 15-20 minutes. Turn the soup up until it boils. Mix the corn starch and evaporated milk thoroughly in a bowl. Add the milk mixture to the boiling soup and stir. Lower the heat and add the corn. Mix thoroughly and simmer for a few more minutes. The soup will thicken as it sits. Enjoy.

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