Cream of Chicken with Rice Soup

Winter is the time that my kitchen is on soup-making overload. Each of my family members has a different favorite soup.

I think mine is my Ravioli Soup, but this Cream of Chicken With Rice Soup is hands down my 10-year-old son Isaac’s favorite. It is a really simple recipe you can make by adding fresh vegetables to it.

Cream of Chicken Soup with Rice #Chickensoup #chickenrecipes

Cream of Chicken With Rice Soup Recipe

Let’s start cooking this creamy chicken soup that the whole family, especially your children, will surely love!

Ingredients:

  • 2 cups of cooked shredded chicken
  • 1/2 cup of chopped onion
  • 2/3 cup of cooked white rice or brown rice
  • 3 cups chicken broth
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour + 2 tbsp flour
  • 1/2 tsp. white or black pepper
  • 1/4 tsp. salt
  • 1 tbsp  oil (olive or vegetable)
  • 2 cups of 2% Dairy Pure milk
  • 1/4 cup plus 2 tbsp  white wine

Kitchen Tools Needed

  • Stock pot
  • 2-quart saucepan
  • Whisk
  • Wooden spoon or spatula for stirring
  • Knife for chopping onions
  • Measuring cups and spoons
  • Ladle or large spoon for serving
  • Cutting board (if necessary for preparing chicken)
  • Can opener (if using canned chicken broth)
  • Stove or cooktop for heating ingredients
  • Bowl or plate for serving hot ham and provolone sandwiches
  • Oven or toaster for toasting Hawaiian sweet rolls (if desired)

Steps on How to Make Cream of Chicken With Rice Soup

1. In a stockpot over medium heat, heat oil and then sauté the onion for 5 –7 minutes or until the onions are translucent. Add 3 cups of chicken broth and season with salt and pepper and simmer, uncovered, for 15 minutes.

cream of chicken with rice soup
cream-of-chicken-with-rice-soup

2. Meanwhile, melt the butter in your saucepan and stir in the flour, whisking until smooth.

creamy-chicken-with-rice-soup
cream-of-chicken-soup-with-rice

3. Slowly add milk, stirring so it stays smooth with no lumps. Continue cooking until the mixture is bubbly and thick.

diary-pure-milk
dairy-pure-2%-milk

4. Add the broth mixture slowly to the milk mixture while stirring.

creamy chicken with rice soup

5. Add the bits of chicken, rice, and wine. Cook for 15 minutes, stirring occasionally.

creamy chicken rice soup
rice with chicken soup

6. It is comfort food at its finest. We serve it up with hot ham and provolone sandwiches on Hawaiian sweet rolls. This is by far my son’s favorite soup; he begs for it!

creamy chicken rice soup (2)

You could easily add healthy vegetables to this cream of chicken rice soup for a more hearty meal. We oftentimes will add corn and 4-5 carrots, diced. This is just the basic recipe, so add to it to make it your own.

cream of rice and chicken soup

Troubleshooting Possible Problems

  • The soup is too thin. If the soup is too thin, you can add a little more flour or cornstarch to the milk mixture. You can also simmer the soup for a few minutes longer to allow the liquid to thicken.
  • The soup is too thick. If the soup is too thick, you can add a little more milk or chicken broth. You can also thin the soup by stirring it in a little water.
  • The rice is overcooked. If the rice is overcooked, it will be mushy. To prevent this, cook the rice according to the package directions. You can also add the rice to the soup at the end of cooking so it doesn’t have a chance to overcook.
  • The soup is bland. If the soup is bland, you can add more salt and pepper to taste. You can also add a splash of lemon juice or vinegar to brighten the flavor.
  • The soup is curdled. If the soup curdles, it’s likely because you added the milk too quickly to the hot soup. To prevent this, add the milk slowly, whisking constantly. You can also temper the milk by heating it in a separate saucepan over moderate heat before adding it to the soup.

Top Tips for Success

  • Use good quality ingredients. This cream of chicken with rice soup is all about the flavor, so using high-quality ingredients will make a big difference. For the best results, use fresh chicken broth, real butter, and whole milk.
  • Don’t overcook the rice. The white or brown rice should be cooked through but not mushy. If you overcook it, the soup will be too thick.
  • Season to taste. The salt and pepper in the recipe are just a starting point. Add more or less to taste, depending on your preferences.
  • Garnish with fresh herbs. Sprinkling this chicken & rice dinner with fresh parsley or thyme will add a touch of elegance to the soup.
  • Serve with crusty bread or rolls. The soup is hearty enough to be a meal on its own, but it’s also delicious when served with crusty bread or rolls.

Wrapping Up Our Cream of Chicken with Rice Soup Journey

This Cream of Chicken With Rice Soup recipe is a classic comfort food that will warm you up on a cold winter day.

The rich and creamy chicken soup is made with simple ingredients you probably already have. And, the best part is, it’s easy to make! So, what are you waiting for? Give this chicken recipe a try today.

And, if you’re looking for more recipes or DIY crafts, be sure to check out the rest of the Infarrantly Creative blog. You won’t be disappointed!


Notes

Milk is not only a fridge staple; it’s an essential part of cooking, especially during the winter! You can feel good about serving DairyPure milk because it’s backed by an exclusive Five-Point Purity Promise, ensuring that it:

* contains no artificial growth hormones

* Is tested for antibiotics

* Is continually quality tested to ensure purity

* Only comes from cows fed a healthy diet and

* Is cold shipped fresh from your local dairy

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Cream of Chicken with Rice Soup
 
Recipe Type: soup
Prep time:
Cook time:
Total time:
Serves: 6
Winter is the time that my kitchen is on soup making overload. Each of my family members have a different favorite soup. Cream of Chicken with Rice Soup is hands down my 10 year old son, Isaac’s favorite. It is a really simple recipe that you can make your own by adding vegetables to it.
Ingredients
  • 2 cups of cooked shredded chicken
  • 1/2 cup of chopped onion
  • 2/3 cup of cooked rice
  • 3 cups of chicken broth
  • 1/4 cup butter
  • 1/4 cup flour + 2 tbl of flour
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • 1 tbl. oil (olive or vegetable)
  • 2 cups of 2% Dairy Pure milk
  • 1/4 cup plus 2 tbl. white wine
Instructions
  1. In a stock pot over medium heat sauté the onion in the oil for 5 –7 minutes or until onions are translucent. Add 3 cups of chicken broth, salt and pepper and simmer, uncovered, for 15 minutes.
  2. Meanwhile, melt the margarine in another saucepan and stir in the flour whisking until smooth.
  3. Slowly add milk stirring so it stays smooth with no lumps. Continue cooking until mixture is bubbly and thick.
  4. Add the broth mixture slowly to the milk mixture stirring.
  5. Add the chicken, rice and wine. Cook for 15 minutes stirring occasionally.
  6. It is comfort food at its finest. We serve it up with hot ham and provolone sandwiches on Hawaiian sweet rolls. This is by far my son’s favorite soup, he begs for it!
 

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