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Recipe compliments of www.ITISAKEEPER.com
Creamy Chicken and Rice Soup
Creamy Chicken and Rice Soup is a cozy, 30 minute chicken soup that tastes like it cooked low and slow. It's the perfect, warm and flavorful weeknight dinner.
Equipment
- Cooking Spray
Ingredients
- 1 cup Quick-cooking wild rice, uncooked
- 1 cup Onion, chopped
- 2 cloves Garlic, minced
- 3 cups Chicken broth
- 1 ½ cups Baking potato, peeled and cubed
- 3 cups Milk
- ⅓ cup Flour
- 10 ounces Velveeta, cubed
- 2 cups Boneless skinless chicken breasts, skinless, cooked, chopped
- ½ teaspoon Ground black pepper, fresh
- ¼ teaspoon Salt
Instructions
- Cook rice according to package directions, omitting salt and fat, such as butter.
- Heat a large Dutch oven or soup pot over medium-high heat. Coat pan with cooking spray.
- Add onion and garlic, and sauté for 3 minutes. Add broth and potato, and bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 5 minutes or until potato chunks are tender.
- In another bowl, combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture. Cook 5 minutes or until slightly thick, stirring constantly.
- Remove from heat and add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley.
Christina's Notes
- Add Fresh Herbs: Fresh parsley or fresh thyme can really brighten the soup.
- Short Cut: Using rotisserie chicken is a great, quick way to make the soup.
- Dietary Consideration: A low fat or fat free milk can make this wild rice blend soup a little lower in fat.
- Additional Ingredients: Add peas, beans or your favorite veggies to the soup.
- Thick and Creamy: Make this soup extra creamy with a little bit of heavy cream.