Creamy Chicken Rice Soup Recipes

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CREAMY CHICKEN RICE SOUP

I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings (1-1/4 qt.).

Number Of Ingredients 12



Creamy Chicken Rice Soup image

Steps:

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

Nutrition Facts : Calories 312 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

1 tablespoon canola oil
1 medium carrot, chopped
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

CREAMY CHICKEN AND RICE SOUP

This soup was inspired by my co-workers love for the Panera's Cream of Chicken and Rice soup - I made my take of it and she loved it so here it is for all of you! A little healthier in that it doesn't have any heavy cream.

Provided by Ravenseyes

Categories     Chicken Breast

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 15



Creamy Chicken and Rice Soup image

Steps:

  • In a large stock pot over high heat add 1 tbsp olive oil - season the chicken breasts with fresh pepper and sea salt, place into the pot and brown on all sides, approximately 10 minutes total.
  • Add onions, garlic, celery, carrots and bay leaves. Season.
  • Add 14 cups water and lower heat to medium. Simmer for 2 hours.
  • Remove chicken breasts from soup, debone meat and chop into cubes and return to soup.
  • Add 3 pkgs of the Carolina wild & long grain rice seasoned (this equals 14 oz), can of cream corn, and corn. Slow cook for 30 minutes.
  • In a small pot melt butter, add salt, pepper and flour, slowly ladle in soup of the soup stock - add cream and return to the soup pot. Cook for 10 minutes at medium high heat to bring to a boil. Stir frequently . Serve with a nice crusty bread! Enjoy.

1 1/2 lbs chicken (breast with bone in works beast and a "little" skin)
1 cup onion (diced)
3 tablespoons garlic (minced)
1 cup carrot (diced)
1 cup celery (diced)
14 cups water
1 teaspoon salt (kosher)
1 teaspoon pepper (fresh ground)
2 bay leaves
14 ounces long grain and wild rice blend (Carolina seasoned Long Grain and wild rice)
14 3/4 ounces creamed corn
2 cups frozen corn
4 tablespoons butter
3 tablespoons flour
1 cup cream (fat free half & half)

CREAMY CHICKEN AND RICE SOUP

This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!

Provided by Heidi Lancaster

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Yield 8

Number Of Ingredients 11



Creamy Chicken and Rice Soup image

Steps:

  • In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
  • In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
  • If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

Nutrition Facts : Calories 611.2 calories, Carbohydrate 58 g, Cholesterol 56.6 mg, Fat 29.9 g, Fiber 2.8 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 952.6 mg, Sugar 11.4 g

1 ½ cups chopped celery
1 ½ cups chopped onion
2 cups uncooked brown rice
1 teaspoon chicken bouillon powder
2 (14 ounce) cans chicken broth
1 ½ cups water
1 cup margarine
¾ cup all-purpose flour
3 cups chopped, cooked chicken meat
6 cups milk, divided
salt and pepper to taste

CREAMY CHICKEN RICE SOUP

This very rich, flavorful soup is my time saving rendition of a soup I had while passing through Amish country in Lexington, Pennsylvania.

Provided by Abi Grant

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10



Creamy Chicken Rice Soup image

Steps:

  • Saute chicken, potatoes, and celery until potatoes become translucent.
  • Sprinkle soup mix and toss until everything is coated.
  • Add frozen vegetables, mushroom soup, broth and rice mix, including seasoning packet.
  • Simmer over medium low heat until rice is tender.
  • Add cream or half and half and heat through.
  • Do not allow to boil.

Nutrition Facts : Calories 810.2, Fat 52.6, SaturatedFat 27, Cholesterol 179, Sodium 1610.3, Carbohydrate 55.5, Fiber 7.4, Sugar 4.1, Protein 31.8

2 teaspoons olive oil
2 cubed chicken breasts
4 cubed potatoes
2 stalks sliced celery
1/2 package Lipton Recipe Secrets savory herb with garlic soup mix
1 package frozen peas and carrot
1 can cream of mushroom soup
2 cans chicken broth
1 package garlic and herb rice mix
2 cups cream or 2 cups half-and-half

NELSON BROTHER'S CREAMY CHICKEN AND WILD RICE SOUP

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12



Nelson Brother's Creamy Chicken and Wild Rice Soup image

Steps:

  • In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.

1/2 cup coined carrots
1/2 cup diced celery
1/2 cup broccoli buds
1/2 cup diced onion
1/4 cup paste style chicken base
2 cups water
1 cup cheese sauce
2 cups milk
1 cup cooked wild rice
1 tablespoon butter
1 tablespoon flour
1 pound cooked cubed chicken

CHICKEN AND RICE SOUP

Provided by Food Network Kitchen

Categories     appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 12



Chicken and Rice Soup image

Steps:

  • Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes. Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.
  • Copyright 2001 Television Food Network, G.P. All rights reserved
  • Difficulty: Easy

One 3-1/2 pound free-range chicken, cut into 8 pieces and patted dry
1 teaspoon kosher salt plus more to taste
Freshly ground black pepper to taste
2 tablespoons unsalted butter
2 stalks celery, trimmed, diced
2 medium leeks, light green and white part only, diced
2 medium carrots, diced
10 sprigs flat-leaf parsley plus 3 tablespoons finely chopped flat- leaf parsley leaves
3 sprigs fresh thyme
1 bay leaf
6 cups chicken broth, homemade or low-sodium canned
1/3 cup converted long grain rice, cooked according to package instructions

CREAMY CURRIED CHICKEN & RICE SOUP

Use leftover chicken to make this Asian-inspired soup with rice. Simple to make, it's a filling bowl for colder evenings

Provided by Esther Clark

Categories     Dinner, Lunch, Soup, Supper

Time 55m

Number Of Ingredients 11



Creamy curried chicken & rice soup image

Steps:

  • Heat the oil in a saucepan over a medium heat. Add the onion and fry for 10 mins or until softened and turning translucent. Add the curry paste and cook for 1 min. Stir in the coconut milk, chicken stock and risotto rice and bring to a simmer. Cook for 15-20 mins or until the rice is tender.
  • Bring a pan of water to a simmer, add the eggs and cook for 7 mins. Stir the chicken and sweetcorn into the soup and cook for 5 mins to warm everything through. Season to taste and finish with the lime juice. Gently peel the shells off the eggs and cut them in half. Top the soup with the eggs and spring onions.

Nutrition Facts : Calories 679 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium

2 tbsp olive oil
1 onion , finely chopped
3 tbsp Thai red curry paste
2 x 400g cans coconut milk
400ml chicken stock
100g risotto rice
4 large eggs
about 200-300g leftover roast chicken , shredded
340g can sweetcorn , drained
2-3 limes , juiced
2 spring onions , sliced

CREAMY CHICKEN WILD RICE SOUP

I usually double this recipe or triple it - we LOVE this soup (stew? it's on the thicker side)! You can easily freeze this to reheat later - I like to do it in my food-saver bags, then all I have to do is boil the bag. I tend to "eye-ball" my measurements on the onion, carrots, celery because they just add more wonderful flavor anyways. With the wild rice - you can either use the directions listed below or cook according to the package directions with as much rice as you want! :) Serve with a nice crusty bread - I really like french or ciabatta because they're both good at soaking up the last wonderful drops in the bowl!

Provided by Jollymae

Categories     < 60 Mins

Time 35m

Yield 6 Bowls, 6 serving(s)

Number Of Ingredients 12



Creamy Chicken Wild Rice Soup image

Steps:

  • Rinse wild rice. Soak in cold water for one hour. Drain rice. Cover with boiling water and cook over low heat for 40 minutes.
  • Melt butter in a 4-quart pan, saute' onion, carrots and celery until tender. Blend in flour. Gradually add the heated chicken broth, stirring constantly, until slightly thickened. Stir in the rice, chicken, and seasonings. Simmer over low heat 7-10 minutes. Add the cream slowly to the soup. Heat just to serving temperature.

Nutrition Facts : Calories 385.9, Fat 22, SaturatedFat 11.7, Cholesterol 106.9, Sodium 806.1, Carbohydrate 21.4, Fiber 1.6, Sugar 1.4, Protein 25.1

2/3 cup wild rice, uncooked
2 tablespoons butter
1 tablespoon onion, minced
1/3 cup carrot, Diced
1/3 cup celery, Diced
1/3 cup flour
1/2 teaspoon salt
1 quart chicken broth, heated
3 cups cooked chicken, Diced
pepper, to taste
1/2 teaspoon poultry seasoning
1 cup cream

CREAMY CHICKEN SOUP

Make and share this Creamy Chicken Soup recipe from Food.com.

Provided by breezermom

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14



Creamy Chicken Soup image

Steps:

  • In a 5-6 quart Dutch oven over moderate heat, melt the butter in oil. Add the chicken and lightly brown, stirring occasionally, about 5 minutes.
  • Add the stock, carrots, celery, onion, rice, parsley, salt, and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.
  • Blend cornstarch into the half n half with a whisk. Add nutmeg, and whisk again. Stir slowly into the simmering soup. cook, stirring, until the soup returns to a simmer and thickens, about a minute more.

1 tablespoon margarine
1 tablespoon vegetable oil
1 lb boneless skinless chicken breast, cut into 3/4 inch cubes
1 quart chicken stock, I recommend Basic Chicken Stock
2 medium carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
1 large yellow onion, finely chopped
1/2 cup long-grain white rice
2 tablespoons parsley, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons cornstarch
1 cup half-and-half cream
1 pinch ground nutmeg

CREAMY CHICKEN, LEEK, AND WILD RICE SOUP

This soup won me 1st prize at our annual soup-off. It is a creamy blend of a leek broth with seasoned chicken and wild rice blend. Served with bread, it is a meal.

Provided by Val-Flowers

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 12



Creamy Chicken, Leek, and Wild Rice Soup image

Steps:

  • Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.
  • Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.
  • Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 39.6 g, Cholesterol 69 mg, Fat 17 g, Fiber 2 g, Protein 19 g, SaturatedFat 7.9 g, Sodium 2421.2 mg, Sugar 3.3 g

4 cups chicken stock
2 cups water
1 (14.5 ounce) can chicken broth
2 (1.8 ounce) packages dry leek soup mix
1 cup diced carrots
2 stalks celery, diced
2 cups shredded cooked chicken
1 (6 ounce) package long grain and wild rice mix
8 ounces half-and-half
1 teaspoon black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour

INSTANT POT CREAMY CHICKEN AND RICE SOUP RECIPE

This Instant Pot Creamy Chicken and Rice Soup takes minutes to throw together and is the most cozy soup for those chilly months!

Provided by Kendra Murdock

Categories     Main Course

Time 33m

Number Of Ingredients 16



Instant Pot Creamy Chicken and Rice Soup Recipe image

Steps:

  • Place inner pot inside your Instant Pot.
  • Mix together broth and rice inside pot.
  • Add in chicken, onion, carrot, celery, corn, garlic powder, onion powder, poultry seasoning, thyme, salt and pepper. Close and lock the lid.
  • Turn the valve to SEALING. Select MANUAL (or Pressure Cook). Set the time for 18 minutes.
  • When cooking ends, let the pressure release naturally for 10 minutes. Then carefully turn the valve to VENTING to release the rest of the pressure. Remove the lid.
  • In a small bowl, mix half-and-half and cornstarch together. Add mixture to pot along with peas, and stir.
  • Select SAUTE function and continue to cook soup, stirring constantly. Let the soup cook until it's thickened and bubbly (about 2 to 3 minutes).

Nutrition Facts : Calories 366 kcal, Carbohydrate 32 g, Protein 39 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 616 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

3 cups low-sodium chicken broth
1/2 cup uncooked brown rice
2 pounds chicken breast tenderloins (cut into bite size pieces)
1 onion (diced)
3 carrots (sliced)
3 celery stalks (sliced)
1 1/2 cups corn kernels (frozen)
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons poultry seasoning
1/2 teaspoon dried thyme
3/4 teaspoon salt
ground pepper (to taste)
3/4 cup half-and-half
1 Tablespoon cornstarch
3/4 cup frozen peas

RICE AND CREAM OF CHICKEN SOUP

Turn out a tasty soup in just 10 minutes with this Rice and Cream of Chicken Soup recipe. With just four ingredients, great taste doesn't get any easier.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 3 servings, about 1 cup each

Number Of Ingredients 4



Rice and Cream of Chicken Soup image

Steps:

  • Cook soup with water in medium saucepan as directed on recipe.
  • Stir in rice; cover. Remove from heat. Let stand 5 min.
  • Stir in cheese.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 800 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 1 g, Protein 6 g

1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cup water
3/4 cup instant white rice, uncooked
2 Tbsp. KRAFT Grated Parmesan Cheese

CREAMY CHICKEN WILD RICE SOUP - CROCK POT

Make and share this Creamy Chicken Wild Rice Soup - Crock Pot recipe from Food.com.

Provided by Kari Bass

Categories     Chicken

Time 8h

Yield 6-8 serving(s)

Number Of Ingredients 16



Creamy Chicken Wild Rice Soup - Crock Pot image

Steps:

  • Rinse the rice under running water. In a 5-½ quart slow cooker, place uncooked rice, chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking. Allow to cool.
  • slightly then shred with two forks.
  • Add the chicken back to the slow cooker and continue cooking vegetables through. Melt butter in a small saucepan.
  • Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
  • Add the bechemel sauce to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.

Nutrition Facts : Calories 536.5, Fat 25, SaturatedFat 11.2, Cholesterol 106.2, Sodium 1069.1, Carbohydrate 42.6, Fiber 3.1, Sugar 7.3, Protein 36.2

1/2 cup uncooked wild rice
1/2 cup uncooked basmati rice
1 1/2 lbs chicken breasts
1 cup onion, diced
1 cup carrot, diced
3/4 cup celery, diced
4 -5 garlic cloves, minced
1 -2 bay leaf (depending on strength)
6 cups low sodium chicken broth
2 cups water
1 tablespoon italian seasoning
1 1/2 teaspoons black pepper
2 teaspoons salt
5 tablespoons butter
1/2 cup all-purpose flour
2 cups whole milk

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From successrice.com


CREAMY MUSHROOM CHICKEN RICE SOUP - BUNNY'S WARM OVEN
Add the onions, garlic and mushrooms to the pan. Saute until the onions are softened. Sprinkle 2 Tablespoons of flour into the pan. Stir the flour into the vegetables, cook one more minute. Add the chicken broth to the pan, stir continuously until broth has thickened slightly. Place the cream in a small bowl, add 1 Tablespoon flour and the salt ...
From bunnyswarmoven.net


CREAMY TOMATO, CHICKEN & RICE SOUP - THE FAMILY FOOD KITCHEN
Melt the butter in a large saucepan. Sauté the onions, carrots and garlic cloves on a medium low heat until soft, around 10 minutes. Season with sea salt and pepper. Add the canned tomatoes, water and the honey. Simmer for around 30 minutes. If you prefer a less thick soup you can add more water.
From thefamilyfoodkitchen.com


CREAMY CHICKEN RICE SOUP - EASIEREATS.COM
Step 1. In a large saucepan, heat oil over medium-high heat; saute carrot, celery, and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings, and broth; bring to a boil.
From easiereats.com


SLOW COOKER CREAMY CHICKEN AND RICE SOUP - THE DIARY OF A REAL …
Instructions. Add everything to your slow cooker except for your flour and milk. Cover and let it cook for 7-8 hours on low or until chicken is cooked through and veggies are tender. Ladle out 1-2 cup (s) of warm broth and place in …
From thediaryofarealhousewife.com


SLOW COOKER CREAMY CHICKEN WILD RICE SOUP - THE REAL FOOD …
Instructions. Season chicken with salt and pepper. Place chicken into a 6-qt slow cooker. Stir in chicken broth, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves. Cover and cook on low heat for 6-8 hours (or high for 3-4 hours). Add mushrooms during the last 30 minutes of cooking time.
From therealfooddietitians.com


CHICKEN AND RICE SOUP CREAMY : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CREAMY CHICKEN AND BROWN RICE SOUP - INSTANT POT OR STOVE TOP
Remove the chicken from the Instant Pot and add the onion, celery and carrots to the Instant Pot. Saute the veggies for 5 minutes tossing frequently. Add the seared chicken thighs back into the Instant Pot along with the chicken broth, coconut milk, brown rice. Set the Instant Pot to Manual/high pressure for 15 minutes.
From madaboutfood.co


CREAMY CHICKEN AND RICE SOUP RECIPE | SOUTHERN LIVING
Melt butter in a large Dutch oven over medium. Add leeks, carrots, celery, and garlic. Cook, stirring often, until softened, about 5 minutes. Add flour; cook, stirring constantly, 1 minute. Add broth, chicken, and thyme. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 10 minutes.
From southernliving.com


CREAMY CHICKEN AND RICE SOUP • SALT & LAVENDER
Prep the veggies and chicken. Add the celery, carrots, onion, and olive oil to a soup pot over medium-high heat. Sauté for 5-7 minutes, stirring occasionally. Stir in the garlic and cook for 30 seconds. Stir in the flour and cook for a minute.
From saltandlavender.com


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