Description
A simple recipe for a comforting, creamy soup featuring chicken and rice.
Ingredients
Scale
- 6 cups chicken broth
- 1 cup cooked, shredded chicken breast
- 1/2 cup white rice, uncooked
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Whisk in flour and cook for one minute, stirring constantly.
- Gradually whisk in chicken broth until smooth.
- Add uncooked rice and bring the mixture to a boil. Reduce heat and simmer for 15 minutes, or until rice is tender.
- Stir in shredded chicken, salt, and pepper. Heat through for 2 minutes.
- Remove the pot from the heat. Slowly stir in heavy cream.
- Serve hot.
Notes
- For a thicker soup, increase the amount of flour slightly.
- You can substitute leftover cooked rice for uncooked rice; add it in step 4 after the broth has thickened.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3
- Sodium: 750
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 1
- Protein: 28
- Cholesterol: 85
Keywords: creamy chicken soup, white chicken rice soup, comfort food, easy soup recipe