creamy chicken & rice soup

  • Ready in 1h 15m

  • Serves 8

  • 247 calories

  • 27.45g carbs

Creamy chicken & rice soup might be just the main course you are searching for. For 66 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 227 calories, 13g of protein, and 15g of fat each. It can be enjoyed any time, but it is especially good for Autumn. A mixture of salt 0.05, parsley 0.26, flour 0.02, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. Plenty of people made this recipe, and 1255 would say it hit the spot. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

17 ingredients

  1. 1 bay leaf
  2. 2 tbsps butter
  3. 1/2 lb carrots
  4. 1/2 bunch celery
  5. 1 lb chicken
  6. 2 tbsps flour
  7. 1 tbsp garlic
  8. 2 cups milk
  9. 1 tbsp olive oil
  10. 1 medium onion
  11. 1 tsp oregano
  12. bunch parsley
  13. pepper
  14. 1 cup rice
  15. 1 tsp salt
  16. 1 tsp thyme
  17. 6 cups water

Instructions

  1. Heat the olive oil in a large pot over medium heat. Meanwhile, dice the onion (and mince the garlic if using fresh rather than pre-minced).
  2. Add the onion and garlic to the hot oil and saute until tender (5 min).If using fresh carrots and celery, clean and slice them while the onions are sauteing.
  3. Add them to the pot and cook for about 5 minutes more.
  4. Add the chicken breast (whole), bay leaf, oregano, thyme, cracked pepper, dry rice, and 6 cups of water to the pot. Do not add salt yet. Bring the pot up to a boil over medium high heat, then reduce the heat to low and let simmer for one hour.Near the end of the hour, begin to make the creamy milk mixture. In a small pot, melt 2 Tbsp of butter over medium heat. When it is fully melted, whisk in 2 Tbsp of all-purpose flour. Cook and stir the butter and flour mixture for two minutes.
  5. Whisk in the milk and allow it to come up to a simmer, whisking occasionally to keep it from scorching on the bottom. Once it reaches a simmer, it will have thickened slightly.Carefully remove the chicken pieces from the soup and shred or dice with a knife and fork. Rinse and chop the parsley.
  6. Add the parsley and the thickened milk mixture to the soup. Season with salt to taste. I used about 2 tsp of salt, but start with a little and add more as needed. I also added a touch more pepper at this point.
  7. Serve hot!
creamy chicken & rice soup

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