• Creamy Chicken and Rice Soup

    Thanks to Sara from our Facebook community for sharing this wonderful soup recipe!

    Chicken and Rice adapted from For the Love of Cooking


    • 1 tsp of olive oil
    • 1/2 sweet yellow onion
    • 2-3 carrots, diced
    • 2-3 stalks of celery, diced
    • 2 cloves of garlic, minced
    • 5 cups of homemade chicken stock
    • 1 tsp chicken bouillon
    • 1/2 tsp dried basil
    • Sea salt and freshly cracked pepper to taste
    • 1 bay leaf
    • 1 cup cooked chicken breast, diced (more if you like)
    • 1/2 cup long grain rice
    • 1/2 cup of frozen sweet yellow corn, thawed
    • 2 tbsp corn starch
    • 1 1/2 cups milk or milk substitute
    • a couple teaspoons of curry to taste at the end of cooking


    Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery once hot. Cook until tender, stirring occasionally, about 5 minutes. Add the minced garlic and stir constantly for 60 seconds. Add the chicken stock, diced chicken, rice, bouillon, basil, sea salt, black pepper and bay leaf. Cover and cook over medium heat for 15-20 minutes. Turn the soup up until it boils. Mix the corn starch and evaporated milk thoroughly in a bowl. Add the milk mixture to the boiling soup and stir. Lower the heat and add the corn. Mix thoroughly and simmer for a few more minutes. The soup will thicken as it sits.

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