Classic Cream of Chicken Soup with Rice!
By: Kecia’s Flavor Breakthrough!
Last night I made this really nice braised chicken and tonight I have a lot of left overs. We are really in the midst of a cold snap here and I do love to make a good soup when it is cold for my Honey! It is nice for him to come home to that big steaming bowl of goodness! He loves soup, I think it is one of his favorite dishes. I haven’t made a nice chicken with rice soup in some time, I know how he likes my creamier soups, so I will make it special for him.
- 2 tbsp. olive oil
- 1 onion, julienned
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 clove garlic, minced
- 1 tsp. rosemary
- 1 tsp. ground sage
- 1 tsp. savory
- 1 tsp. oregano
- Salt and pepper to taste
- 4 cups chicken broth or stock
- 3 cups cooked chicken breast, cubed
- 1 cup whole grain rice
- 1 cup light cream, divided
- 2 tbsp. flour
- ½ cup frozen peas, thawed
In a large stock pot or Dutch oven heat oil over medium heat, add onion, carrot and celery.
Cook until onion is slightly translucent. Add the garlic and other seasonings and stir to combine.
Pour in your chicken stock and rice. Cook for 45 minutes or until rice is cooked and veggies are softened.
Combine the 2 tbsp. flour with ¼ cup of the cream and whisk till smooth. Stir the balance of the cream into the soup, now add the flour mixture, whisking until smooth.
Add peas and continue to cook for a few more minutes while soup thickens.
Test seasoning and adjust.
Serve hot with a grilled cheese or a nice piece of bread.