This creamy chicken rice soup will hit the spot as the temperatures drop! Filled with chicken, veggies, and rice—you'll finish your meal full and satisfied. This recipe takes 30 minutes to make and serves 4.
Ingredients• 1 tablespoon canola oil • 1 medium carrot, chopped • 1 celery rib, chopped • 1/2 cup chopped onion • 1/2 teaspoon minced garlic • 1/3 cup uncooked long-grain rice • 3/4 teaspoon dried basil • 1/4 teaspoon pepper • 2 cans (14-1/2 ounces each) • reduced-sodium chicken broth • 3 tablespoons all-purpose flour • 1 can (5 ounces) evaporated milk • 2 cups cubed cooked chicken breast
In a large saucepan, heat oil over medium-high heat; saute carrot, celery, and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings, and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.
Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.
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