Creamy Chicken Rice Soup

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 1 tbsp. canola oil
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1/2 cup chopped onion
  • 1/2 tsp minced garlic
  • 1/3 cup uncooked long grain rice
  • 3/4 tsp dried basil
  • 1/4 tsp pepper
  • 2 cans (14.5 oz. each) chicken broth
  • 3 tbsp. all-purpose flour
  • 5 oz. can evaporated milk
  • 2 cups cubed cooked chicken breast

Directions

  1. In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add the garlic; cook and stir 1 minute. Stir in the rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.

  2. Mix the flour and milk until smooth; stir into soup. Bring soup to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

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