My actual favorite soup of all time is Cream of Chicken and Rice soup. Since I was a kid, this soup has brought so many memories of comfort. I feel like on the southside of Chicago, if you’re at a wedding, funeral, baptism, or any other banquet celebration, you get a cup of this soup. Like I said, the memories. And today, I want you to check out my take on this amazing dish that is Cream of Chicken and Rice Soup!
Anyway, I’ve avoided making it for so long because I figured it would be sooo indulgent and SOOO high calorie. But I was wrong. Who was I to think…me…someone who somehow makes pasta dinners that fit into my calorie goals, couldn’t create an amazingly tasty, low calorie version of my favorite thing?! Complete crazy talk. Which is why I took my own spin on Cream of Chicken and Rice soup, and am sharing it with you. Not only that, I am reteaching myself that certain foods (like cream) aren’t BAD, and you can add them in your diet in a balanced way.
ANYWAY, I have this amazing recipe to share with all of you. It’s creamy, it’s herby and comforting, it has that perfect mix of protein, starch, and rice and it’s honestly the perfect lunch or perhaps small dinner with a salad. This is a new fall favorite for me, and I hope you all love it as much as I do!
Cream of Chicken and Rice Soup
- 1.5 cups of celery, chopped
- 1.5 cups of carrot, chopped
- 1 cup of onion, chopped
- 5 cloves of minced garlic
- 16 oz of chicken breast, diced
- 3 cups of white rice
- 8 cups of chicken broth
- 1/2 cup of heavy whipping cream
- 4 tbsp slurry (water & cornstarch mix)
- 1/2 tbsp of olive oil
- 1 tbsp poultry seasoning
- salt and pepper to taste
- Add your olive oil to a large stock pot on medium, and add your carrot, onion, celery, and garlic. Stir occasionally to ensure it doesn’t burn.
- Once vegetables look like they’re about half way cooked, add poultry seasoning, salt, and pepper, and continue to cook. At this time, get your rice cookin’.
- Once vegetables look about done (onion should be translucent), add your chicken to the mixture. Make sure you don’t completely brown it, but it should look somewhat cooked. Add your chicken broth to your pot.
- Bring soup to a boil or until chicken is completely cooked through. Simmer for 30-60 minutes or until chicken is as tender as you like it.
- Take your cooked rice and add it to the soup. Turn the heat off.
- Add your cream to the soup mixture…making it officially Cream of Chicken and Rice Soup!
- Add your slurry to the soup. I will sometimes use the broth itself to create a slurry, but feel welcome to use water. Add more/less slurry depending on how thick you like your soup. I like mine on the thicker end, so adjust accordingly.
- Taste your soup and add any more poultry seasoning, salt, and pepper as you see fit!
- Serve with a thyme garnish and big chunk of crusty bread.