Creamy Chicken Rice Soup

Total Time
Prep 10 mins
Cook 30 mins

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

Ingredients Nutrition


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


Most Helpful

I made this soup on a chilly night and it was delicious!! It was creamy and full of veggies and the flavor was perfect. The kids even ate it peas and all! I will definitely be making this again.

JEN1WIL November 01, 2005

Wonderful flavorful soup. Very rich and makes a huge pot. We will be having this several night. I looked at 3 stores for Lipton soup mix and had to settle for Colonial Kitchen Vegetable soup mix from Albertsons and Rice-A-Roni Herb and Butter rice mix, which did not seem to matter. It was wonderful.

True Texas November 02, 2009

I made this for PAC fall 2007 and I'm so glad I did ! This was a great soup/chowder with a lot of flavors going on. I also liked the addition of potatoes. Only change I would make for our family is to not use frozen veg, but fresh. Thanks Abi for a keeper !

PrimQuilter October 05, 2007

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