Everyone’s got to have a few good chicken soup recipes, right? I’ve been making this one for my family for years. It’s a pretty simple, basic soup, but has a good flavor. I love the creaminess and the soft vegetables and rice.
It called for cooked chicken, so you can use part of a rotisserie chicken or leftover grilled chicken. You can also use various types of rice and alter the cooking time accordingly. My husband has been an on low-fiber diet recently, so this time we used white rice instead of my preferred wild rice. It makes good leftovers, too, although the rice tends to absorb more liquid overnight, resulting in a thicker soup.
Chicken and Rice Soup
(adapted from Better Homes and Gardens)
2 – 14 1/2 oz. cans chicken broth
1 c. sliced carrots
1/2 c. sliced celery
1/3 c. wild rice, uncooked (can also use white rice)
1/3 c. sliced green onion
1/2 tsp. dried thyme, crushed
1/4 tsp. black pepper, freshly ground
2 T. butter
3 T. flour
1 c. half-and-half (can use milk for lower fat)
1 1/2 c. chopped cooked chicken
salt, to taste
- Mix broth, carrot, celery, uncooked rice, green onions, thyme, & pepper in a saucepan. Bring to a boil, then reduce heat. Cover & simmer 50 minutes or until rice is tender. If using white rice, cook for 20-30 minutes, or until rice and vegetables are both tender.
- Meanwhile in a separate saucepan, melt butter. Stir in flour. Slowly stir in half-and-half. Cook, stirring constantly until bubbly. Cook and stir one minute. Slowly add half-and-half mixture to the rice mixture, stirring constantly. Stir in chicken & heat through. Add salt and additional pepper to taste, if needed.
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