I love nothing more than a warm bowl of soup once the cooler weather starts in the fall and this Creamy Chicken and Rice Soup truly hits the spot.
I cannot take credit for this bowl of yumminess I enjoyed the other night because once again my sister was the one who cooked it up. BUT it was one of the most amazing Chicken Soups I think I have ever eaten and just had to make sure it was shared with all of you to try as well.
Again as I stated above I Love Soups in the cooler weather, but I am a big fan of Cream Soups, Bisques and Chowders the most vs. Broth based soups. When my sister said she was making a Chicken and Rice Soup for dinner last week I did not have high hopes until I saw how creamy it was and actually tasted it. OMG is was A-Mazing!!! The worst part about this soup was that I was not the only one who loved it – Hubby and the kids did too and because of that leftovers were out of the question – it was gone that night – UGH!!!
So if you are looking for a new soup recipe to try that is packed with Protein and flavor this one is it – Trust Me.
Here is what you will need to make this Creamy Chicken and Rice Soup:
- 1 tsp Olive Oil
- 1/2 Sweet Yellow Onion
- 2-3 Carrots Diced
- 2-3 Stalks of Celery Diced
- 2 Cloves Garlic Minced
- 5 Cups of Chicken Stock
- 1 tsp Chicken Bouillon
- 1/2 tsp Dried Basil
- Salt and Pepper to taste
- 1 Bay Leaf
- 1 Cup Diced Cooked Chicken (My sister used a Rotisserie Chicken from the store and added in more than the recipe called for – extra protein!!)
- 1/2 Cup Long Grain Rice
- 2 Tbsp Corn Starch
- 1 (12 ounce) Can Evaporated Milk
You can also add in a 1/2 Cup of Corn to the soup if you like, but my sister left this out this time.
Now are ready for how EASY this is to prepare? OK then here we go….
Start by heating your Olive Oil in a nice size pot, then add in your Onions, Carrot and Celery and cook until they are tender. Next add in your Minced Garlic stirring constantly and cook for about 1 minute. Now add in your Chicken Stock, Diced Chicken, Rice, Bouillon, Basil, Salt, Pepper and Bay Leaf. Cover your pot and cook your soup on medium heat for about 15-20 minutes.
Next turn up the heat and bring your soup to a boil. In a separate bowl mix together your Cornstarch and Evaporated Milk and add it to the boiling soup and stir it in. Lower the heat and you can add your Corn in now if you wish to have some in there. Let it cook for a couple more minutes. The soup will get thicker as it sits and then you are ready to enjoy.
So who is cooking up some Soup Tonight????