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    You are in: Home / Recipes / Creamy Chicken and Rice Soup Recipe
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    Creamy Chicken and Rice Soup

    Creamy Chicken and Rice Soup. Photo by Susiecat too

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    Ravenseyes's Note:

    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.

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    Units: US | Metric

    • 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)


    1. 1
      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.
    2. 2
      Add onions, garlic, celery, carrots and bay leaves. Season.
    3. 3
      Add 14 cups water and lower heat to medium. Simmer for 2 hours.
    4. 4
      Remove chicken breasts from soup, debone meat and chop into cubes and return to soup.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on November 15, 2014


    • on May 10, 2008


      This was a delicious and comforting soup on a cold and blustery day. Like the other reviewers, I also made a few changes. I had some cooked shredded chicken and some steamed brown rice left over. I made some wild rice separately and added it. I followed along the recipe for the onion/carrot/celery/garlic and added only frozen corn. Since Ravensyes (Verna) told me the rice mix was seasoned with cumin and coriander, I added about 2 tsp of each spice to my sauteed vegetables just prior to adding the chicken and water. I made my roux with olive oil (instead of butter) and flour and then added some water to make it into a gravy. I added that to the soup, and then to make it creamy I added a can of coconut milk. In this way, my soup had no dairy ingredients. We liked this soup a lot, and I will probably make it again soon. Thanks, Ravenseyes!

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    • on January 04, 2008


      This was really yummy! I made about 1/3 of the recipe. I had some chicken already cooked, so I cooked up the onions, garlic and carrots with some canola oil. I then added in 4 cups chicken broth, pepper and a bay leaf. I didnt add the salt with enough salt from the seasoned rice. I added 1 cup frozen corn and no creamed corn (personal preference). I cooked it for 20 minutes and then added in 1/2 c fat free half and half with 1 T cornstarch (that had been mixed together). It came out like a stew but was very tasty. :) Thanks, Ravenseyes!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Creamy Chicken and Rice Soup

    Serving Size: 1 (345 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 179.0
    Calories from Fat 105
    Total Fat 11.7 g
    Saturated Fat 5.8 g
    Cholesterol 43.6 mg
    Sodium 284.9 mg
    Total Carbohydrate 13.4 g
    Dietary Fiber 1.3 g
    Sugars 1.8 g
    Protein 6.7 g

    The following items or measurements are not included:

    long grain and wild rice blend

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