Chicken and Rice Soup Recipe

One of my favorite things about cooler temps has nothing to do with cozy sweaters or warm boots and has everything to do with food. I love that as the weather cools I can enjoy more homemade soups. This is definitely a comfort food for me – it warms and fills my belly simultaneously and takes the nip out of the air.

This week as I was deciding what to make for dinner, I decided to try something new for dinner as opposed to just plain chicken and rice. It occurred to me that maybe chicken and rice soup might turn out good. I’m glad I tried my experiment because it was a success. My mom as at my house that night to to give me my progesterone shot and she loved it so much she ate it for dinner and then again for breakfast the next morning.

Chicken and Rice Soup

Ingredients

• 1 c. uncooked fast cooking white rice
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 c. chicken broth
• 2 baking potatoes, peeled and cubed
• 3 c. milk
• 1/2 c. all-purpose flour
• 8 oz. cheddar cheese, shredded
• 2 boneless, skinless chicken breasts, chopped
• 1/4 c. parsley
• 1 tsp. ground black pepper
• 1/2 tsp. salt

Directions

1. Lightly spray skillet and saute chicken breasts until juices run clear. Lightly seasons chicken with salt and pepper. Set aside.
2. Cook rice in microwave according to directions.
3. Heat a large stockpot over medium heat. Lightly spray pan with cooking spray. Add onion and saute until translucent; add garlic and saute for another minute.
4. Add carrots and celery to onion mix and cook until tender.
5. Pour chicken broth over veggie mix.
6. Next, add potatoes to pot and bring to a boil.
7. Cover pot, reduce heat to low, and simmer until potatoes are tender.
8. Whisk together milk and flour until smooth.
9. Add flour mix to pot and cook for 5 minutes or until thickening, while stirring constantly.
10. Add cheese and continue stirring until cheese melts.
11. Stir in prepared rice, chicken, and parsley.

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Chicken and Rice Soup

Course Main Course, Soup

Cuisine American

Keyword chicken, rice, soup

Servings 8

Calories 367 kcal

Author Live Love Texas

Ingredients

• 1 c. uncooked fast cooking white rice
• 1 medium yellow onion chopped
• 2 garlic cloves minced
• 2 carrots chopped
• 2 celery stalks chopped
• 3 c. chicken broth
• 2 baking potatoes peeled and cubed
• 3 c. milk
• 1/2 c. all-purpose flour
• 8 oz. cheddar cheese shredded
• 2 boneless skinless chicken breasts chopped
• 1/4 c. parsley
• 1 tsp. ground black pepper
• 1/2 tsp. salt

Instructions

1. Lightly spray skillet and saute chicken breasts until juices run clear. Lightly seasons chicken with salt and pepper. Set aside.
2. Cook rice in microwave according to directions. Heat a large stockpot over medium heat. Lightly spray pan with cooking spray.
3. Add onion and saute until translucent; add garlic and saute for another minute. Add carrots and celery to onion mix and cook until tender.
4. Pour chicken broth over veggie mix. Next, add potatoes to pot and bring to a boil.
5. Cover pot, reduce heat to low, and simmer until potatoes are tender.
6. Whisk together milk and flour until smooth.
7. Add flour mix to pot and cook for 5 minutes or until thickening, while stirring constantly.
8. Add cheese and continue stirring until cheese melts.
9. Stir in prepared rice, chicken, and parsley.

Nutrition Facts

Chicken and Rice Soup

Amount Per Serving (1 g)

Calories 367 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g35%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 59mg20%

Sodium 721mg30%

Potassium 799mg23%

Carbohydrates 41g14%

Fiber 3g12%

Sugar 7g8%

Protein 20g40%

Vitamin A 3622IU72%

Vitamin C 18mg22%

Calcium 356mg36%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Are you a fan of chicken and rice soup? What’s your favorite soup recipe?