If you’re like me fall season’s must have is a big warm bowl of soup. I must unapologetically admit that soups on this blog are the bomb. I get to post some of my favorite soups like Chicken Corn Chowder, Pasta e Fagioli Soup, Roasted Root Vegetable Soup, Roasted Tomato and Bell Pepper Basil Soup to share with all of you. You could make a pot of a new soup each week of fall and amaze your family.
Today’s comforting delicious soup is no exception. I love this soup! I’ve made it so many times now for various events and reasons with great reception. The origin of this soup comes from my multi-talented neighbor Jenna (who’s been mentioned before on this blog as the creator of my favorite Fresh Basil Pesto) who brought a version of this soup to a potluck many weeks ago. She’s one of those cooks who doesn’t measure, but rather just adds a bit of that and a touch of that. So when asked if she would share her recipe there was none to be had.
It’s been fun to create this recipe and I know I’ve come very close to Jenna’s fabulous version. I start by browning chicken pieces followed by the addition of onions, celery and garlic that are sauteed in butter, the basics of a good soup. Next is the flour to make a simple roux. I add chicken broth along with carrots and seasonings of basil, oregano and a touch of nutmeg. For the rice I use Rice Select Royal Blend, a fabulous blend of brown, white, red and wild rice I found at Fred Meyer’s. The whole pot is brought to a boil, then reduced to low heat to allow the rice to cook through. It’s finished by adding fat free half and half for the creamy dreamy texture we all love.
All in all it’s about a 30 to 40 minute prep, but the soup is much better when allowed to sit overnight or a day or two. In other words it makes great leftovers so make a big batch! Super nutritious, super delicious, super comforting like being wrapped in a warm cozy blanket in front of a blazing fire. Enjoy!
- Creamy Chicken and Rice Soup
- 1 tsp olive oil
- 1 pound skinless boneless chicken breasts, cut into bite-size pieces
- 4 Tbsp butter
- 1 cup chopped onion
- 1 cup sliced celery
- 3 cloves garlic, minced
- 1/3 cup flour
- 6 cups chicken broth (I use Better Than Bouillon)
- 1 cup sliced carrot
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp nutmeg
- 1/4 tsp each sea salt and freshly ground black pepper or to taste
- 1 cup rice blend (white, brown, red and wild)
- 2 cups fat-free half and half
- Heat olive oil in a large soup pot. Add chicken pieces and cook until browned on all sides. Remove from pot and set aside.
- Add butter to soup pot and let melt. Add onion and celery; saute until vegetables are soft and onions are transparent, about 5 to 6 minutes. Add garlic and saute another minute.
- Add flour and stir until mixed well. Gradually add chicken broth, stirring well to avoid lumps.
- Add carrots and cooked chicken along with basil, oregano, nutmeg, salt, pepper and rice. Bring to a boil, then reduce heat to low. Cover and cook until rice is cooked through and vegetables are soft, about 15 minutes.
- Add half and half, stirring until blended. Serve warm with sliced apples for the perfect fall meal.
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