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Creamy Chicken & Rice Soup

2015 December 19
by Emily Hill

This creamy chicken and rice soup is by far the most requested soup I make, which is kind of funny because it’s nothing fancy. You have brown rice, celery, onion, chicken and some salt and pepper in a thick, creamy soup base.

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Creamy Chicken and Rice Soup -- my family LOVES this soup. Simple ingredients, easy to make, creamy and hearty. It is basically perfect. And the leftovers are yummy!

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But what this creamy chicken and rice soup may lack in an extensive ingredient list and Michelin-star appearance, it more than makes up for in simplicity, comfort and heartiness.

And milk. Lots and lots of milk.

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Creamy Chicken and Rice Soup -- my family LOVES this soup. Simple ingredients, easy to make, creamy and hearty. It is basically perfect. And the leftovers are yummy!

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This homemade soup is perfect for feeding a large crowd. A single batch will feed our family of six with a few servings left over for Nathan’s lunch the next day. And the leftovers are really, really, really yummy.

We like our creamy chicken and rice soup extra thick but you can easily thin it by adding more milk. When reheating leftover soup, you’ll definitely want a few tablespoons of milk in there…unless you prefer eating your soup with a fork.

The best side dish when it comes to this soup is my favorite dinner roll recipe. These homemade rolls are requested more often than salted caramel butter bars.

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Creamy Chicken and Rice Soup -- my family LOVES this soup. Simple ingredients, easy to make, creamy and hearty. It is basically perfect. And the leftovers are yummy!

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Printable recipe for creamy chicken and rice soup below. Enjoy!
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Creamy Chicken & Rice Soup
 
Prep time
Cook time
Total time
 
This is my family's most requested soup recipe. It's simple, hearty and delicious! Feel free to add more milk to thin it as it cooks.
Author:
Recipe type: Soup
Serves: 8
Ingredients
  • 1½ cups chopped celery
  • 1½ cups chopped onion
  • 2 cups uncooked brown rice
  • ½ T chicken bouillon powder
  • 1 (32-oz) carton chicken stock
  • 1¼ cup water
  • 1 cup salted butter
  • ¾ cup flour
  • 3 cups chopped cooked chicken
  • 6 cups milk, divided
  • ¼ tsp white pepper
  • Salt and freshly ground black pepper to taste
Instructions
  1. Combine the celery, onions, rice, bouillon, broth and water in a large pot and bring toa boil. Reduce heat to low, cover and simmer for 30 to 45 minutes or until rice has absorbed most of the liquid and is fully cooked. Remove from heat.
  2. Melt butter in a medium saucepan over medium heat. Slowly whisk in flour to make a roux. Slow add 4 cups of milk, stirring constantly. Add this and the chicken to the rice and return to stovetop over low heat.
  3. Add remaining 2 cups of milk. Add white pepper and season with salt and black pepper to taste. Allow to simmer at least 30 minutes, stirring every 10 to 15 minutes. Add more milk if soup gets too thick. Top with freshly ground black pepper when serving (optional).

 
Though creamy chicken and rice soup is my family’s favorite homemade soup, they also love these soup recipes. I bet you would too!

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Easy chicken noodle soup yet so full of flavor. Rotisserie chicken gives it a delicious roast chicken flavor.


Super easy chicken noodle soup

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Zupas Wisconsin cauliflower soup


Cafe Zupas Wisconsin cauliflower soup

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Mom's chicken tortilla soup


Mom’s chicken tortilla soup

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Chicken taco soup


Slow cooker chicken taco soup

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If you’re looking for more yummy soup recipes, try browsing my soup recipes Pinterest board.

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