Creamy chicken and rice soup has been a favorite of mine since my youth going to St Hubert restaurant in Quebec. St Hubert is a popular restaurant chain and the rice and creamy chicken soup it makes is pure comfort in a bowl.
This week as I was prepping for my pot of Sunday soup, I decided to make my typical chicken soup, creamy. Then I decided to replace the hand-cut spaghetti (popular at my home) with the rice from a boil-in bag. The result – velvety texture, big chicken flavor and hearty enough to almost use a fork to eat!
The “Short Cut” Part
I had leftover cooked chicken and homemade chicken broth in the freezer so I used that, but you could poach your own chicken to use or simply buy a rotisserie chicken at the grocery store and grab store-bought broth. I’m a big believer in taking shortcuts in the kitchen, especially when they result in the heaven-in-a-bowl that is this Creamy Chicken and Rice Soup.
Ingredients
- 4 Tbsp. vegetable oil
- 1 small yellow onion, diced
- 2 medium-large carrots, diced
- 3 stalks celery, diced
- 1 garlic clove, minced
- 6 cups low-sodium chicken broth
- ½ tsp. each dried thyme and sage
- 1 tsp. each salt and pepper
- 2 cups diced roasted chicken
- 1 cup heavy cream
- 3 tsp. corn starch diluted into ½ cup cold water
- 1 Uncle Ben’s Boil-In Bag rice packet, uncooked OR 2 cups cooked long grain rice
Directions
- In a large pot over medium-high heat, warm the oil. Add the onion, carrot, celery and sauté until tender, about 10 minutes, stirring frequently. Add the garlic and cook an additional minute.
- Add chicken broth, thyme, sage, salt, black pepper and chicken and cook for 10 more minutes.
- Add the cream and bring the soup to a simmer. Add the corn starch mixture and stir for 2 minutes until the soup has thickened.
- Add the uncooked rice, lower heat to medium-low and cook 15 more minutes. If using cooked rice, reduce the cooking time for 2 minutes.
Serves 6 generously.
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