You cant go wrong with this easy cream of chicken rice soup. The perfect comfort food for a cold day
Easy Cream Of Chicken Rice Soup Ingredients
2 tablespoons olive oil
2 skinless, boneless chicken breast halves - shredded
salt and pepper to taste
1 tablespoon butter
small onion, chopped
2 cloves garlic, finely chopped
3 tablespoons all-purpose flour
10 sprigs Italian flat leaf parsley
3 sprigs fresh thyme
1 bay leaf
3 cups chicken stock
3 cups milk
1 cup water
1 cup uncooked instant rice
1 teaspoon Old Bay Seasoning TM
How to Make Easy Cream Of Chicken Rice Soup
Heat the olive oil in a large pot over medium heat. Place chicken in the pot, season with salt and pepper, and cook 5 minutes, until juices run clear. Remove chicken, and set aside. Reduce heat to medium-low. Melt butter in the pot. Stir in onion and garlic and cook 5 minutes. Stir in flour, and cook until lightly browned.
With a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs, and bay leaf. Pour stock and milk into the pot, and stir in the cooked chicken. Place herb bundle into soup. Simmer 25 minutes.
Bring the water to a boil in a separate pot, and stir in instant rice. Cover, reduce heat to low, and simmer 5 minutes.
Remove and discard herb bundle from soup. Stir in cooked rice and season with Old Bay before serving.
Easy Cream Of Chicken Rice Soup Nutritions
Calories: 136.5 calories
Carbohydrate: 13.6 g
Cholesterol: 19.6 mg
Fat: 5.5 g
Fiber: 1.1 g
Protein: 8.2 g
SaturatedFat: 1.9 g
ServingSize:
Sodium: 273.5 mg
Sugar: 3.3 g
TransFat:
UnsaturatedFat:
Easy Cream Of Chicken Rice Soup Reviews
With a few adjustments to suit my cooking habits and familys tastes this was easily a five-star recipe. I doubled both the onion and garlic; omited the herb bundle; and added 1 cup of water into the soup, using non-instant rice which I also simply added into the pot THEN simmered for the 25 minutes. Perfect My husband thought it was the best
This is a good, easy recipe. I added some heavy cream and little more flour to the broth for a creamier texture. Good stuff
A perfect soup for a cold day I omitted the thyme simply because Im not a fan of it. I chopped 1 TBSP of fresh parsley and added it to the soup; as opposed to making an herb bundle. I had leftover chicken breasts from the night before. I chopped up the chicken and added to the soup and simmered as called for. I also had leftover rice, which I added to the soup once I turned the heat off. The Old Bay Seasoning adds a delightful flavor and browning the flour beforehand makes for a wonderfully creamy soup without the floury taste. The best recipe for cream of chicken soup Ive yet to find, and sooooo simple The recipe states that it serves 12. I halved the recipe and it was only enough for one meal for my husband and me. If youre using this for a main course, as I did; you may want to increase the amount.
Im giving this recipe 5 stars even though I made some tweeks with it after reading ALL of the previous reviews. This is a great base recipe, but we all have different tastes, so it bothers me when people cut down a recipe without making their personal adjustments to it. I made this last night for a Mens get together that is happening tonight. I doubled the recipe & made these adjustments: instead of chicken breasts, I got a roasted chicken from my local grocery and chopped all the meat up. I used 2 onions, 8 cloves of garlic (we like garlic). I used 6 cups chicken broth, 4 cups half/half, 2 cups heavy cream. I didnt use the spice bundle, instead just added 2 TBSP of dried parsley. Even though I doubled the recipe, I used only 1 1/2 cups of cooked rice. I also sprinkled in some of Paula Deens "House Seasoning"...I always have that on hand. I did have to add a little bit of corn startch to thicken it up a bit...but the final product was PERFECT I will definitely be making again. BTW, the longer it cooks on the stove, the better. Tonight I will be transfering it over to my crock pot to keep it warm.
This recipe is quite good but I like a little more exotic flavors. I used a whole large onion and added a chopped hot pepper and 1 tsp. curry powder to give it some zing. I used cooked brown rice I had on hand instead of instant. A little different but very, very yummy.
This was a very good recipe but like all recipes I put my own touches into it. I had roasted a chicken the night before so I used the left over chicken from it. I also added 1/2 white wine and cut down the milk 1/2 cup. In place of 1 cup of broth I added the left over gravy from the night before that was chicken broth based. I didnt have Old Bay so I used Emerills chicken rub and about 1/2 tsp. of tarragon. I also sauteed about 1/2 lb. baby portabellas and 1/2 matchstick carrots in TBS. of butter and added it with the rice and about 1/2 steamed peas. Simmered it for 30 minutes, removed the bay leaf, added a little fresh ground sea salt and pepper to taste. Absolutely delicious. Very elegant soup, I felt like I could serve it at a dinner party. I think fresh aspargus in season would be good in it too. Thanks for sharing.
My husband and i both really liked this recipe. i had to kinda wing it at the beginning because i chose to boil the chicken rather than cook it in the olive oil. i deviated slightly from the recipe by using dried spices (guess-timated the amounts), adding carrots and adding some cornstarch at the end to thicken it up. but it was still a really good recipe..i would definitely recommend it
Easy and delicious Helpful hint: sear the chicken first then add water to let the chicken cook through, and then use the chicken broth in the soup I ended up adding at least 1 cup extra broth to thin out the soup. Used instant brown rice and it turned out great
This makes for a good cream soup base. I doubled the onion, added asparagus, and added the non-instant rice with the broth and 2% milk (one extra cup of broth). I used one packet (.75 lb) of Schwans roasted pulled chicken. I omitted the spice packet, but added a bay leaf and celery seed. This simmered down to a very thick and creamy soup, which I thinned just a touch with leftover broth. Hubby really liked the kick the Old Bay gave it. This is my new go-to base for cream soups. Im looking forward to trying this out with different ingredients.
This was really a great and easy recipe I made it with my 11 year old. I didnt have fresh herbs on hand and it still turned out great
5 stars for taste ... DELICIOUS (keep in mind I made mods due to my special-needs-diet) 4 for presentation (its not very pretty). I changed it to make it SND friendly, as I am gluten-allergic & I eat paleo (keep your thyroid healthy, kids, if you dont want to end up like me). Hubby loved it, too He came home tired & this quickly made his world a better place. 1st mod: grapeseed oil over olive for its higher smoke point and lighter taste.2nd mod: no flour. Its not a bisque; it doesnt need to be thick.3rd mod: sub one can regular (NOT LITE) coconut milk instead of half/half. Coconut fat is super-healthy and easy to digest. Keep it in4th mod: deglaze the pan with a generous pour of dry white wine after sauteeing vegetables & before adding the other liquid, because YUM Cheap is fine (I use pinot at sprouts for 3/USD10 & use about 1/3 bottle. Let the veggies soften in the wine at a simmer for a few mins)5th mod: thinly sliced 2 white mushrooms & added to veggies when I added the wine6th mod: Omitted bay leaf. Tossed thyme and parsley in loose and removed stems later. 7th mod: Poured soup over rice (hubby eats rice, I dont). Made regular jasmine rice in rice cooker. We have greyhounds who eat rice nightly, so we always have rice in the cooker.Fine-sliced green onion, grated carrot and fresh parsley for garnish improves the look. Paleo is no-dairy, but I believe in sauteeing onion and garlic in butter. Keep the butter. Defat leftovers before reheating. YUM
This was super easy to make. My 9 year old daughter loved it. My husband wants it a little thicker. Next time I will add some cream and more flour to thicken it. I loved using whole spices and bundling them. It gave the soup a good flavor without having to eat the spices.
Definetly a good start for those who have never made this kind of soup before like myself. Tweaked the recipe a ton but I love to experiment. Doubled up the recipe and added prob 3 cups of flour cause I love thick soup. Also added celery cause Im a celery junkie. Turned out really good. For those who dont know what kitchen twine is like me its only a fancy kitchen term for string :) Had fun making this so I totally recommend it.
Awesome My husband flipped over this. He does the majority of the cooking so when I make something good, hes always excited. This was a huge help, and easy - Thank you
The best cream of chicken rice soup ever. I was very easy to make. It took a little longer then the time stated but that might have been because I used bone in split breast instead of boneless. Also it was very thick so next time I will probably add more chicken broth then recommended. Will definitely make it again instead of regular chicken soup.
It was okay. Not as creamy as I had thought it would be.
Excellent recipe Very easy to make and even my picky eater loved it.
I used cooked brown rice, a whole sweet onion and added 1/2 of a finely chopped jalapeno to suit my tastes; I also omitted the flour - and besides reducing the milk to 12 oz. (I use canned milk when cooking) and adding a few ounces of cream cheese for richness - I pretty much kept this recipe intact.
It was delicious. I was disappointed though because it didnt thicken as much as I thought it would. It was rather runny. I also have no clue what Old Bay Seasoning is & what would be comparable. My son did not like it. I think it would have been good to add some vegetables like celery & carrots, but for once I followed the recipe closely, even down to the shredded chicken breast.
Very yummy
I loved the recipe, but changed it to fit my own style, I used a Pt. of heavy whipping cream instead of milk, mixed with a thickening agent to the broth. After thickened with all the other ingredients, I added Gnocchis to the cream mix, tastes like Olive Gardens Chicken & Gnocchi soup
Not bad. I did make several changes though. I didnt have chicken stock so I just used chicken bullion. I added chopped carrots, celery, and green beans and added a few extra spices. I basically just loosely followed the recipe and made changes as I felt like it or needed to due to lack of ingredients. I also thought that this recipe was skimpy on serving sizes. I added extra liquid and still it did not feed as many as it said it would.
This is such an easy and wonderful recipe It tastes and smells AWESOME I added more flour for more thickness but other than that it was fabulous
I used the basic ingredients of this recipe to make a standard cream of chicken to use in other dishes. It turned out so well, I served the remainder as a meal. I made without herbs and rice.
Really good, I made some changes based on earlier reviews. I added 2 ribs of celery and 2 carrots with one large onion. Also, increased flour to about 1/3c. I didnt have fresh herbs, so used dried, and made some regular white rice to add. I had to add chik stock as it sat, so keep extra. I probably added 3 additional cups over the course of the afternoon. Kids love it
This was great. I had some changes. Used leaks instead on onions so I had to add more garlic and doubles spices (used dry). Because I used oat flour instead of all purpose I added some tapocia starch thinken it up a little.Husband loved.
I didnt use the herb packet. I added carrots for color and celery seed. it was pretty good. I also doubled the rice.
Super...simple...superbly done Very easy to make.
Im not sure what everyone sees in this soup. Yes, it was easy, but very bland. I did stick to the exact recipe. It was very watery and really no taste at all. I tried adding a little cornstarch to thicken and some more spices to add flavor, but still I did not care for the soup at all. I expect cream soups to be thick with good creamy flavor. Will not make again
This recipe was great. I had to substitute a few ingredients, but it turned out so well. I used Uncle Bens Wild Rice microwavable pouch and dried minced onion. I also added a few spices since I didnt have any Old Bay seasoning. I will definitely be making this soup again.
This is a wonderfully flavored soup Will be making it again.
This soup is sooo good I am making it again. It was EASY My kids and my honey all loved it too.
My husband loved this. I made it for him. It really isnt my thing. I made quite a bit of changes based on what I knew he would want . I boiled the chicken and shredded it. I upped the butter to 4 tablespoons and the flour to 6 tablespoons. I used a whole onion and 2 tablespoons of chopped parsley. I used 1/4 teaspoon of dried thyme, 2 cans of chicken broth, 1 1/2 cups of 2% milk and 1 1/2 cups of half and half. I used leftover cooked regular rice instead of instant and upped the Old bay to 2 teaspoons. I think the Old Bay saved this soup.
Used a cut open bag of Success rice since I didnt have a box of Minute rice. Didnt cook it separately, since I wanted the starch to thicken the soup. Also made it with leftover Thanksgiving turkey. So easy, so good - thanks for sharing your fast recipe
Super tasty This a great base for a recipe, but I added some veggies and mushrooms.
I used 1 cup heavy cream and a little more seasoning, it was wonderful The kids and I loved it
I liked the flavor and everything but I couldnt get it to thicken.
I Had never tried a cream soup before . So this looked easy enough . Those who hate changes will not like this review - but I always use a recipe I find for a base and then add what I like and take out what I dont. I boiled 2 chicken legs with thigh att and then took the meat off . Added chicken bouillon , bay leaf , all spice , garlic minced , pepper and salt , celery & onion . let cook for a bit and then added my 3 cups of regular milk , instant rice ( all I had on hand ) a grated carrot and potato. Then thickened with a flour cold water mixture . Let cook for approx 10 min more and wow - it was perfect a nice thick hearty soup - not one that needs crackers . A meal in it self Will def be making again .
I would make it again.
Great recipe, I had chicken marinated in Kraft Italian dressing so I cubed & seared it in a couple tbsp. of the dressing in the bottom of the pot. I made my own broth using chicken better than bouillon. Once the onion, garlic & flour mixture was ready I added my broth with 2 cups milk & 1 1/2 cups heavy cream along with the chicken, a couple tbsp. of butter & pepper to taste. I omitted the bundle of herbs since I used the Italian dressing & after simmering I added the rice (cooked in chicken broth) & my son & grand daughters added some freshly grated cheddar cheese to theirs.
Tried out the recipe but didnt work out. Even with a slurry the soup didnt thicken.
OH my my my this soup is a really great starter recipe I use this as a base for about five or six favorites. Substitute broccoli or mushrooms for the chicken. I sometimes add ONE CUP of shredded cheddar, and sometimes i dont Very nice mixture of ingredients and spices.
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