Creamy Chicken and Rice Soup

Recipe by Ravenseyes
READY IN: 1hr 50mins


  • 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)
  • 14
    ounces long grain and wild rice blend (Carolina seasoned Long Grain and wild rice)
  • 14 34
    ounces creamed corn
  • 4
    tablespoons butter
  • 3
    tablespoons flour
  • 1
    cup cream (fat free half & half)


  • 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.