Creamy Chicken and Rice Soup by Paula Deen

Total Time
Prep 15 mins
Cook 20 mins

Found this in Paula Deen's magazine "Cooking with Paula Deen". It is a little different from some I have seen and quite tasty. She uses heavy cream (of course) but I have made it with the heavy cream and also with evaporated milk which isn't as heavy. I changed the recipe to use fresh vegetables when possible and some garlic.

Ingredients Nutrition


  1. In a dutch oven, melt butter over medium high heat. Add carrots, onion, celery, and garlic. Cook for 4-5 minutes, stirring frequently or until vegetables are tender.
  2. Add flour, tarragon, salt and pepper; cook, stirring constantly, for 2 minutes. Add broth and cream (evaporated milk or 2% milk); cook for 10-12 minutes, or until soup is thickened. Add chicken, rice, and peas; cook for 5-6minutes or until heated through.
  3. Garnish with toasted almonds, if desired.


Most Helpful

Yum!!! Great soup and great way to use pre-cooked ingredients. I used leftover chicken and rice from a previous meal. Really liked the addition of tarragon! I skipped the peas (don't like them in soup) and almonds. I also used fat-free half-and-half instead of heavy cream, and that worked great. Made for Fall 2011 PAC game.

Outta Here October 10, 2011

This soup is so good! I used some left over dark meat that I got on sale and had frozen. For just two people it makes a lot but I froze half for future dinners and ate the remainder for lunches. Paula Deen always gets it right!

CookieMonster5366 December 06, 2009

Outstanding!Of course since it's Paula's i had no doubt:)followed it to the letter, no changes..thanks for posting:)

Peggy Lynn November 08, 2011

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