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Servings:

Creamy Chicken and Rice Soup

Our creamy Chicken and Rice Soup is a hearty and delicious meal to warm you up on a cold night. It’s a great recipe to use your leftover rotisserie chicken and whatever vegetables you have in your fridge. This soup is guaranteed to satisfy your soul and keep you full.

Total Time

30min

0.0

0 Ratings

Author: SideChef Everyday

Servings:

Ingredients

•

2 cups

Shredded Rotisserie Chicken

•

1 tsp

Italian Seasoning

•

2 cans
(14.5 fl oz)

Chicken Broth

•

3 Tbsp

All-Purpose Flour

•

5 fl oz

Milk

•

1 Tbsp

Unsalted Butter

•

Medium Carrot , chopped

•

1 piece

Celery , chopped

•

1 cup

Chopped Onions

•

2 cloves

Garlic , minced

•

1/3 cup

Long Grain White Rice

•

1 tsp

Salt

•

1/4 tsp

Ground Black Pepper

•

Bay Leaves

•

1 Tbsp

Chopped Fresh Parsley

(optional)

Cooking Instructions

In a large saucepan, heat Unsalted Butter (1 Tbsp) over medium-high heat. Add in the Onions (1 cup) , Carrot (1) , and Celery (1 piece) and sauté until translucent and softened; about 3-4 minutes.

Add in the Garlic (2 cloves) and sauté for another minute to take out the raw garlic flavor.

Stir in the Long Grain White Rice (1/3 cup) , Italian Seasoning (1 tsp) , Ground Black Pepper (1/4 tsp) , Bay Leaves (2) , and Chicken Broth (2 cans) and bring to a boil. After it comes to a boil, reduce the heat to a simmer and put a lid on. Cook until rice is tender and no longer crunchy, about 15 minutes.

In a medium mixing bowl whisk together All-Purpose Flour (3 Tbsp) and Milk (5 fl oz) until no lumps are left.

Stir the flour mixture into the soup and bring to a boil. Cook and occasionally stir until thickened, about 2 minutes.

Once thickened, stir in the Rotisserie Chicken (2 cups) and heat through for about 1-2 minutes. Be careful not to overcook the chicken or it will dry out the meat. Season with Salt (1 tsp) .

Garnish with Fresh Parsley (1 Tbsp) and serve warm.

Nutrition Per Serving

CALORIES

295

FAT

13.3 g

PROTEIN

20.1 g

CARBS

24.2 g