This Creamy Chicken Rice Soup will hit the spot as the temperatures drop! It’s got the heartiness to bring color back to your cheeks after a trudge through the cold, with its savory chicken, fresh vegetables, and saturated rice! The broth is meaty and rich to make it extra sippable, which is perfect since you won’t want to waste a drop. Creamy Chicken Rice Soup takes half an hour or less to make, so you can start shrugging off winter’s grip in a hurry!
Ingredients
- 1 tablespoon canola oil
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1/2 cup onion, chopped
- 1/2 teaspoon garlic, minced
- 1/3 cup long-grain rice
- 3/4 teaspoon dried basil
- 1/4 teaspoon pepper
- 2 (14.5 ounce) cans reduced-sodium chicken broth
- 3 tablespoons all-purpose flour
- 1 (5 ounce) can evaporated milk
- 2 cups chicken breast, cubed and cooked
Directions
Step 1 –In a large saucepan, heat the canola oil over medium-high heat.
Step 2 –Saute the carrot, celery, and onion until tender, about 5-7 minutes.
Step 3 –Add the garlic, cooking and stirring until fragrant, about 1 minute.
Step 4 –Stir in the rice, basil, pepper, and broth.
Step 5 –Bring the mixture to a boil.
Step 6 –Reduce the heat and allow the mixture to simmer, covered, until the rice is tender, about 15 minutes.
Step 7 –Mix the flour and milk until smooth in a separate bowl.
Step 8 –Stir the milk mixture into the soup.
Step 9 –Bring the mixture to a boil.
Step 10 –Cook and stir until thickened, about 2 minutes.
Step 11 –Stir in the chicken and heat through, about 3 minutes.
Step 12 –Serve!