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Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I love this soup!! I cut some calories too by using fat free half & half and reduced fat margarine! Great for camping--can just throw it on the fire and it reheats great! I like to throw some cayenne pepper in mine to give it a little heat too!

Ingredients Nutrition

Directions

  1. Cream Sauce:.
  2. Melt Butter. Add flour and cook for 5 minutes. (It is important for the consistency in the end that this is completely cooked).
  3. Add pepper. Stir 2-3 times and then let cool. Store in fridge.
  4. Soup:.
  5. In large soup kettle combine the chicken broth, water & rice. Bring to boil. Simmer for 45 minutes.
  6. Add celery, carrots, mushrooms, onions, garlic & white pepper. Simmer until veggies are tender.
  7. Stir in the cream sauce that has been chilling until this point. Stir frequently.
  8. Stir in hot half & half and chicken. Simmer, don't boil!
  9. Add sliced almonds as garnish when serving.
Most Helpful

4 5

The weather turned cool here and I drove home from work thinking about a nice French onion soup... but no beef stock. I did a quick search and found this recipe for which I had the ingredients. What a great choice! With the left-over chicken breast from a deli chicken and everything else specified in the recipe, I put together one of the best soups to come out of my meager kitchen, ever. I particularly like the roux as a thickener. This is a very creamy soup! Yummy! I'll test the reheat properties tomorrow as I plan to make the leftovers my lunch!