Recipe: Perfect Creamy Chicken and rice soup

Creamy Chicken and rice soup. A Blend Of Chicken Flavor, Onion, Carrot, Rosemary & Garlic. In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. In a large pot or Dutch oven, melt butter.

Brown rice lends an extra toothsome bite, jasmine rice will give your pot of soup a subtle floral undertone, and hearty wild rice will add an earthy aroma. Once it's smooth (not thick), add it to the broth/chicken/rice and add ¼ cup white wine if desired. A friend of mine, who is a restaurant connoisseur, declared the soup to be restaurant quality! You can cook Creamy Chicken and rice soup using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Creamy Chicken and rice soup

1. You need 4 of boneless skinless chicken breasts.
2. You need 2 1/2 c of white rice.
3. You need 7 c of water.
4. It's 1 of large can cream of chicken.
5. Prepare 6 of chicken bouillon cubes.
6. It's 1 can of carrots.
7. It's 1-2 c of grated cheese.
8. You need of Salt, pepper, garlic powder, onion powder, parsley.

Creamy Chicken and Wild Rice Soup is such a rich, hearty and satisfying soup! It's like a chicken noodle soup but it uses a variety of flavorful rice instead of noodles, and it's made creamy with a milk and heavy cream based béchamel sauce. Creamy Chicken and Rice Soup This satisfying chicken soup with brown and wild rice is perfect for dipping crusty bread. Creamy Chicken and Wild Rice Soup Chicken and Wild Rice Soup, made with carrots, celery, chicken, and wild rice in a creamy and flavorful broth.

Creamy Chicken and rice soup step by step

1. Boil chicken breast with 1 or 2 bouillon cubes..
2. While chicken is cooking open and drain carrots. With a fork, mash carrots into small pieces. (Optional: my kids don't like big chunks of carrots.).
3. When chicken is done remove from water. In the water add the carrots remaining bouillon cubes and cook until the cubes are completely dissolved. Add a teaspoon of garlic powder a teaspoon of onion powder and 1-2 tablespoons of parsley.
4. Add water and rice, cook until rice is done.
5. Meanwhile, cube up or shred chicken.
6. When rice is done add chicken, cream of chicken. And cheese salt and pepper to taste.
7. Cover and let stand 10-20 minutes. The rice will swell and soup thicken..

When milk is frozen it tends to separate and the resulting thawed soup turns out not so great. Because this recipe calls for evaporated milk you should be able to freeze this and not get the separation. This creamy chicken and rice soup is so easy to make. Just stir together, cover, and simmer until the vegetables and the rice are tender. While I love chicken wild rice soup too, I like to use brown rice in this easy chicken and rice soup recipe.