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Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup created by Susiecat too

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.

Ready In:
1hr 50mins
Serves:
Units:

ingredients

  • 1 12 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 34 ounces creamed corn
  • 2 cups frozen corn
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 cup cream (fat free half & half)

directions

  • 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.
  • Add onions, garlic, celery, carrots and bay leaves. Season.
  • Add 14 cups water and lower heat to medium. Simmer for 2 hours.
  • Remove chicken breasts from soup, debone meat and chop into cubes and return to soup.
  • 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.
  • 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.
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RECIPE MADE WITH LOVE BY

@Ravenseyes
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@Ravenseyes
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"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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  1. Susiecat too
    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!
    Reply
  2. Susiecat too
    Creamy Chicken and Rice Soup Created by Susiecat too
    Reply
  3. SweetsLady
    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!
    Reply
  4. helowy
    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.
    Reply
  5. helowy
    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.
    Reply
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