Easy Cream of Chicken Soup With Rice

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This cream of chicken and rice soup is a great use of leftover chicken! It is full of vegetables and a "secret" ingredient that makes this soup rich and flavorful. When you are craving a delicious chicken soup, make this wonderful recipe.

Cream of Chicken and Rice Soup Recipe

This is a creamy, rich, and delicious chicken soup. You can make it with fresh chicken thighs (cooked), leftover chicken meat, or even chicken breasts if you like. Just make certain you are using cooked chicken when making this soup.

Tips and variations for making this Cream of Chicken and Rice Soup Recipe:

● If you use wild rice, you may have to adjust your cooking times.
● The "secret ingredient" is chicken fat! You can substitute butter if you do not have chicken fat.
● If you have a leftover whole chicken, use that leftover chicken meat instead of cooking boneless thighs.
● I suggest boneless thighs as they are flavorful and less-work to dice than bone-in thighs.
● You can make your own chicken broth (or stock) or use canned. An easy way to make chicken broth is to use chicken bouillon dissolved in a cup of water.
● Tempering is when you bring two liquids together to combine them without cooking one of the liquids. You find it most often in egg recipes. In this case, the milk + sour cream is tempered to prevent curdling or cooking too quickly.

● This cream of chicken and rice soup recipe freezes beautifully. Just make certain you use freezer grade containers. Hubby buys them in giant packs, and we keep the extras down the basement. Our freezer sometimes looks like a frozen soup factory exploded in it. We freeze soup, stews, leftovers, garden vegetables, etc for later use all year long!

If you like this soup recipe, you may also want to try these terrific soup recipes:

● Buffalo Chicken Wing Soup Recipe
● Chicken Enchilada Soup Recipe
● Creamy Turkey Soup Recipe

Cream of Chicken and Rice Soup Recipe Ingredients:

● 8 cups Chicken Broth
● 3 Chicken Boneless Thighs, cooked, diced
● 1 cup Medium Grain Rice, uncooked
● ¾ Cup Chicken Fat
● 1 cup Carrots, diced
● 1 cup Celery, diced
● 1 cup Onion, diced
● 1 tsp No Salt Seasoning Blend
● ½ tsp Ground Black Pepper
● ½ cup All-Purpose Flour
● 1 cup Sour Cream
● 1 cups Whole Milk

Cream of Chicken and Rice Soup Mise en Place:

● Cutting Board
● Knife
● Measuring Cup
● Measuring Spoons
● Spoon
● Stockpot (with lid)
● Bowl
● Saucepan

Cream of Chicken and Rice Soup Recipe Directions:

1. In a large pot over medium heat, combine chicken broth and cooked diced chicken.

2. Bring to a boil, then stir in rice.

3. Cover, lower heat and simmer for 20 minutes.

4. In a medium saucepan over medium heat, melt chicken fat.

5. Add carrots, celery, and onions and sauté for 10 minutes.

6. Stir in no-salt seasoning and pepper, continue cooking for 5 minutes until vegetables are softened.

7. Gradually add the flour to the vegetable mixture to form a roux.

8. Saute roux for 5 minutes to cook out the raw flour taste.

9. Combine sour cream and milk in a small bowl, blend until smooth.

10. Add 1 cup of broth to the sour cream mixture to temper it.

11. Whisk the sour cream mixture into the sautéd vegetables a little at a time, until smooth.

12. Stir sour cream mixture into the pot of rice and broth.

13. Cook over medium heat until thoroughly heated and the rice is cooked, 15-20 minutes.
14. Serve hot.

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 35 minutes

Ingredients

• 8 cups Chicken Broth
• 3 Chicken Boneless Thighs, cooked, diced
• 1 cup Medium Grain Rice, uncooked
• ¾ Cup Chicken Fat
• 1 cup Carrots, diced
• 1 cup Celery, diced
• 1 cup Onion, diced
• 1 tsp No Salt Seasoning Blend
• ½ tsp Ground Black Pepper
• ½ cup All-Purpose Flour
• 1 cup Sour Cream
• 1 cups Whole Milk

Instructions

1. In a large pot over medium heat, combine chicken broth and cooked diced chicken.
2. Bring to a boil, then stir in rice.
3. Cover, lower heat, and simmer for 20 minutes.
4. In a medium saucepan over medium heat, melt chicken fat.
5. Add carrots, celery, and onions and sauté for 10 minutes.
6. Stir in no-salt seasoning and pepper, continue cooking for 5 minutes until vegetables are softened.
7. Gradually add the flour to the vegetable mixture to form a roux.
8. Saute roux for 5 minutes to cook out the raw flour taste.
9. Combine sour cream and milk in a small bowl, blend until smooth.
10. Add 1 cup of broth to the sour cream mixture to temper it.
11. Whisk the sour cream mixture into the sautéd vegetables a little at a time, until smooth.
12. Stir sour cream mixture into the pot of rice and broth.
13. Cook over medium heat until thoroughly heated and the rice is cooked, 15-20 minutes.
14. Serve hot.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 222 Total Fat: 16g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 46mg Sodium: 510mg Carbohydrates: 10g Fiber: 1g Sugar: 3g Protein: 8g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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First Published: March 17, 2014

Last Updated: January 25, 2021

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