Creamy Chicken and Rice Soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1 tsp of olive oil1/2 sweet yellow onion2-3 carrots, diced 2-3 stalks of celery, diced2 cloves of garlic, minced5 cups of homemade chicken stock (not pictured)1 tsp chicken bouillon (I love Herb ox)1/2 tsp dried basilSea salt and freshly cracked pepper to taste1 bay leaf1 cup cooked chicken breast, diced (more if you like)1/2 cup long grain rice1/2 cup of frozen sweet yellow corn, thawed2 tbsp corn starch1 12 oz can evaporated milk
Directions
Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery once hot. 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.

makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user COMMANDERMANDER.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 115.7
  • Total Fat: 1.9 g
  • Cholesterol: 18.2 mg
  • Sodium: 793.8 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 10.1 g

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