Thick Creamy Chicken & White Rice Soup

45 Comments

Thick, creamy and delicious! White rice, carrots, onions, celery and chicken in a thick and creamy soup.

Slice the carrots, celery and onion.

In a large pot over medium heat add

the water, chicken broth, carrots,

celery, onion, pepper and Adobo

seasoning. Bring to a boil and then

reduce to a simmer and cover. Cook

for 15 minutes. Add the rice, stir &

reduce heat to low. Cover and cook

for 15 minutes more.

Make a roux by melting the butter

over medium high heat. Slowly add

the flour, a spoonful at a time,

whisking constantly. When roux is

a golden brown and smells nutty

it is ready. Slowly whisk in the

heavy cream whisking constantly

until smooth, thick and hot.

Whisk the roux slowly into

the soup so no lumps form.

Add the chicken, stir and cook for

a few minutes, stirring constantly.

If the soup is too thick, add more

cream or chicken broth.

Then enjoy!

Thick Creamy Chicken & White Rice Soup

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

Ingredients

  • 2½ cups water
  • 3 cans chicken broth (14.5 oz. each can)
  • 2 cooked rotisserie chicken breasts, diced (skinless and boneless)
  • ¾ cup uncooked white rice (not instant)
  • 2 cups carrots, peeled & sliced 
  • 2 cups celery, sliced
  • 1 medium onion, slice in quarters
  • 1 tsp. Adobo seasoning
  • pepper to taste
  • ½ cup butter (1 stick)
  • ½ cup all purpose flour
  • 2 cups heavy cream

Directions

  1. In a large pot over medium heat add the water, chicken broth, carrots, celery, onion, pepper and Adobo seasoning. Bring to a boil and then reduce to a simmer and cover. Cook for 15 minutes.
  2. Add the rice and stir. Bring to a boil then reduce heat to low, cover and cook for 15 minutes more or until vegetables and rice are cooked to your liking.
  3. Make a roux by melting the butter over medium high heat. Slowly add the flour, a spoonful at a time, whisking constantly. When the roux is a golden brown and smells nutty it is ready.
  4. Slowly whisk the heavy cream into the roux, stirring constantly until smooth, thick and hot.
  5. Whisk the roux slowly into the soup so no lumps form.
  6. Add the chicken, stir and cook for a few minutes, stirring constantly, then serve!

http://www.InDianesKitchen.com

Categories: Broth, Butter, Chicken, Flour, Milk Products, Rice, Soup, Vegetables/Slaws/Salads

Tagged as: , , , ,

45 Comments »

  2. This looks amazing, Diane. I love soups, as you know, and this looks like a delicious recipe. I use a similar process to thicken the sauce when I make Fettucini. I actually think I can make this one! Thanks so much! Hugs, C

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