Easy Cream of Chicken Rice Soup

  • Recipe By
  • Published Mar 24th
  • Ready In1h
  • Servings12
  • Calories137
You can't go wrong with this easy cream of chicken rice soup. The perfect comfort food for a cold day!

Easy Cream of Chicken Rice Soup Ingredients

The following are the ingredients needed to make delicious Easy Cream of Chicken Rice Soup for 12 servings:

  • 2 tablespoons olive oil
  • 2 skinless, boneless chicken breast halves - shredded
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1/2 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 10 sprigs Italian flat leaf parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 3 cups chicken stock
  • 3 cups milk
  • 1 cup water
  • 1 cup uncooked instant rice
  • 1 teaspoon Old Bay Seasoning TM

Easy Cream of Chicken Rice Soup Cooking Instructions

  • Prep15m
  • Cook45m
  • Ready In1h

To cook Easy Cream of Chicken Rice Soup, you need about 15 minutes of preparation time. The time needed to cook this Easy Cream of Chicken Rice Soup is about 45 minutes , and you can serve your Easy Cream of Chicken Rice Soup within 1 hour . The following are the steps to cook Easy Cream of Chicken Rice Soup easily:

  1. 1 Heat the olive oil in a large pot over medium heat. Place chicken in the pot, season with salt and pepper, and cook 5 minutes, until juices run clear. Remove chicken, and set aside. Reduce heat to medium-low. Melt butter in the pot. Stir in onion and garlic and cook 5 minutes. Stir in flour, and cook until lightly browned.
  2. 2 With a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs, and bay leaf. Pour stock and milk into the pot, and stir in the cooked chicken. Place herb bundle into soup. Simmer 25 minutes.
  3. 3 Bring the water to a boil in a separate pot, and stir in instant rice. Cover, reduce heat to low, and simmer 5 minutes.
  4. 4 Remove and discard herb bundle from soup. Stir in cooked rice and season with Old Bay before serving.

Nutrition Facts

Per Serving: 137 calories; 5.5 grams of fat; 13.6 grams of carbohydrates; 8.2 grams of protein; 20 milligrams of cholesterol; 274 milligrams of sodium.

  1. Oct 30th 2010

    This makes for a good cream soup base. I doubled the onion, added asparagus, and added the non-instant rice with the broth and 2% milk (one extra cup of broth). I used one packet (.75 lb) ...

  2. Jan 14th 2010

    I'm giving this recipe 5 stars even though I made some tweeks with it after reading ALL of the previous reviews. This is a great base recipe, but we all have different tastes, so it bothers ...

  3. Oct 15th 2009

    A perfect soup for a cold day! I omitted the thyme simply because I’m not a fan of it. I chopped 1 TBSP of fresh parsley and added it to the soup; as opposed to making an herb bundle. ...

  4. Feb 16th 2009

    Easy and delicious! Helpful hint: sear the chicken first then add water to let the chicken cook through, and then use the chicken broth in the soup! I ended up adding at least 1 cup extra ...

  5. Feb 13th 2009

    This was a very good recipe but like all recipes I put my own touches into it. I had roasted a chicken the night before so I used the left over chicken from it. I also added 1/2 white wine ...

  6. Sep 23rd 2008

    This recipe is quite good but I like a little more exotic flavors. I used a whole large onion and added a chopped hot pepper and 1 tsp. curry powder to give it some zing. I used cooked brow ...

  7. Sep 22nd 2008

    my husband and i both really liked this recipe. i had to kinda wing it at the beginning because i chose to boil the chicken rather than cook it in the olive oil. i deviated slightly from the ...

  8. Nov 29th 2005

    This is a good, easy recipe. I added some heavy cream and little more flour to the broth for a creamier texture. Good stuff!

  9. Mar 13th 2005

    With a few adjustments to suit my cooking habits and family's tastes this was easily a five-star recipe. I doubled both the onion and garlic; omited the herb bundle; and added 1 cup of wate ...