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Creamy Chicken and Rice Soup

5 from 5 reviews

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Ingredients

Instructions

  1. Cook your rice according to package instructions (if you use the Uncle Ben’s brand like I did, make sure to throw away the seasoning packet that comes with the rice)
  2. Meanwhile, pound your chicken out using a meat tenderizer (meat mallet) until the breasts are thin (about an inch or two) – this will not only tenderize them, but also help them cook more quickly
  3. Heat a large soup pot or dutch oven over medium heat with some olive oil. Season your chicken breasts on both sides with salt and pepper, and add them to the soup pot when the oil has heated
  4. Cook the chicken until there is no longer pink in the middle. Remove and set aside on a plate
  5. Add a bit more olive oil to your soup pot and add your veggies (onion, carrot, celery, garlic) along with some salt and pepper – if things are sticking to the bottom more than you would like, deglaze the pan with a bit of your chicken stock (just a few tablespoons), and that should release the bits from the bottom of the pot
  6. Once your veggies have cooked for several minutes and are softened, add your butter
  7. When the butter is melted, add your flour and stir until it has evenly coated the vegetables
  8. To this, add your milk and chicken stock
  9. Bring this up to a simmer and cook until the broth has thickened (it will thicken further when you add your chicken and rice)
  10. Meanwhile, dice your chicken into bite sized pieces, and get your rice ready to add to your soup
  11. Once thickened, add the chicken and rice, stir to combine, and season to taste with salt and pepper