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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • 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!

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    • on December 11, 2007

      This was simple and straight-forward to make, and tasted yummy! I did end up using about 8 cups of chicken broth instead of 8 of the cups of water to add a little more flavor. I used a lundberg brown and wild rice blend that I had on hand (and cooked it longer to account for the brown rice) and i used real half and half. Oh, and I used half a chicken, bone in and skin on. I would have liked the soup to end up a little thicker than mine did, and I didn't love the corn in it, but overall I give it high marks. Definitely worth repeating.

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    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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