Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup is such a rich, hearty and satisfying soup! It’s like a chicken noodle soup but it uses a variety of flavorful rice instead of noodles, and it’s made creamy with a milk and heavy cream based béchamel sauce.

Not only will you enjoy the velvety creamy goodness of this soup but also the textural contrast and it’s unique flavor. It’s one of those recipes you’ll crave.

The rice blend offers something that pasta doesn’t in traditional chicken noodle soup. It has a light natural sweetness to it as we included lemon zest to balance that with a faint little tang. And all the herbs just nicely compliment and balance it all.

Here is its quick recipe:

Total Time: 30 min | YIELD: 4 servings (1-1/4 qt.)

Ingredients

• 1 tablespoon canola oil
• 1 medium carrot, chopped
• take 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

Instructions

1. In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender.
2. Add garlic; cook and stir 1 minute.
3. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.
4. Mix flour and milk until smooth; stir into soup.
5. Bring to a boil; cook and stir until thickened, about 2 minutes.
6. Stir in chicken; heat through.

Nutritional Information

1-1/4 cups: 312 calories | 9g fat (3g saturated fat) | 71mg cholesterol | 699mg sodium | 26g carbohydrate (6g sugars, 1g fiber) | 29g protein. 

Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Do try this recipe of Creamy Chicken and Rice Soup, everyone will love it!

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