Best 9 Homemade Cream Of Chicken Soup With Rice Recipes

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Homemade cream of chicken soup with rice is a classic comfort food that can be easily made at home with just a few simple ingredients. This versatile soup can be served as a main course or as an accompaniment to other dishes, and it can be easily customized to suit your own taste preferences. Whether you prefer a thick and creamy soup or a lighter broth-based version, there is a recipe out there that is perfect for you. Read on to discover the best recipe for homemade cream of chicken soup with rice, and learn how to make this delicious dish in your own kitchen.

Let's cook with our recipes!

CREAMY CHICKEN RICE SOUP



Creamy Chicken Rice Soup image

I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings (1-1/4 qt.).

Number Of Ingredients 12

1 tablespoon canola oil
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
2 cups cubed cooked chicken breast

Steps:

  • In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

Nutrition Facts : Calories 312 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN RICE SOUP



Chicken Rice Soup image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

3 boneless, skinless chicken breasts
Olive oil, for drizzling
1/4 teaspoon ground thyme
Salt and freshly ground black pepper
2 tablespoons butter
3 stalks celery, finely diced
2 carrots, finely diced
1 onion, finely diced
1 red bell pepper, finely diced
2 sprigs fresh thyme, leaves only
Pinch turmeric
8 cups low-sodium chicken broth
2 cups long-grain rice
Minced fresh parsley, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
  • In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
  • Prepare the rice according to the package instructions; keep warm.
  • Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.

RICE AND CREAM OF CHICKEN SOUP



Rice and Cream of Chicken Soup image

Turn out a tasty soup in just 10 minutes with this Rice and Cream of Chicken Soup recipe. With just four ingredients, great taste doesn't get any easier.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 3 servings, about 1 cup each

Number Of Ingredients 4

1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cup water
3/4 cup instant white rice, uncooked
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook soup with water in medium saucepan as directed on recipe.
  • Stir in rice; cover. Remove from heat. Let stand 5 min.
  • Stir in cheese.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 800 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 1 g, Protein 6 g

CREAMY CHICKEN AND RICE SOUP



Creamy Chicken and Rice Soup image

This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!

Provided by Heidi Lancaster

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Yield 8

Number Of Ingredients 11

1 ½ cups chopped celery
1 ½ cups chopped onion
2 cups uncooked brown rice
1 teaspoon chicken bouillon powder
2 (14 ounce) cans chicken broth
1 ½ cups water
1 cup margarine
¾ cup all-purpose flour
3 cups chopped, cooked chicken meat
6 cups milk, divided
salt and pepper to taste

Steps:

  • In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
  • In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
  • If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

Nutrition Facts : Calories 611.2 calories, Carbohydrate 58 g, Cholesterol 56.6 mg, Fat 29.9 g, Fiber 2.8 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 952.6 mg, Sugar 11.4 g

HOMEMADE CREAM OF CHICKEN SOUP WITH RICE



Homemade Cream of Chicken Soup With Rice image

Make and share this Homemade Cream of Chicken Soup With Rice recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups chicken broth
1/4 cup white rice
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
1 tablespoon chopped parsley

Steps:

  • In a large saucepan bring broth to a simmer over low heat.
  • Add rice and cream. Season with salt, pepper and nutmeg. Cover and cook 20 minutes, until rice is tender.
  • Serve hot sprinkled with parsley.

Nutrition Facts : Calories 288.6, Fat 23.5, SaturatedFat 14.2, Cholesterol 81.5, Sodium 1352, Carbohydrate 12.3, Fiber 0.4, Sugar 0.8, Protein 7

HOMEMADE CREAM OF CHICKEN SOUP WITH RICE



Homemade Cream of Chicken Soup With Rice image

This is a nice simple chicken soup receipe from a book called 365 Ways To Cook Chicken by Cheryl Sedaker. I added a packet of powdered Cream of chicken soup to help thicken it up a bit.

Provided by CuteCat

Categories     White Rice

Time 25m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 7

4 cups chicken stock
1/4 cup white rice
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
1 tablespoon parsley

Steps:

  • In a large saucepan, bring broth to a simmer over low heat.
  • Add rice and cream.
  • Season with salt, pepper and nutmeg.
  • Cover and cook for 20 minutes, until rice is tender.
  • Serve hot sprinkled with parsley.

Nutrition Facts : Calories 336, Fat 25, SaturatedFat 14.5, Cholesterol 88.7, Sodium 948.5, Carbohydrate 19.8, Fiber 0.4, Sugar 3.9, Protein 8.1

CREAM OF CHICKEN WITH WILD RICE SOUP



Cream of Chicken with Wild Rice Soup image

This makes a lovely chicken and wild rice soup.

Provided by Thomas

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 14

1 ⅓ cups wild rice
1 (3 pound) whole chicken, cut into pieces
7 cups water
1 cup chopped celery
1 cup chopped onion
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
2 tablespoons chicken bouillon granules
¾ teaspoon ground white pepper
½ teaspoon salt
½ cup margarine
¾ cup all-purpose flour
4 cups milk
¾ cup white wine

Steps:

  • Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
  • In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
  • In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
  • Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
  • Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

Nutrition Facts : Calories 571.6 calories, Carbohydrate 38.1 g, Cholesterol 84.5 mg, Fat 29.6 g, Fiber 2.7 g, Protein 33.6 g, SaturatedFat 7.4 g, Sodium 431.7 mg, Sugar 8 g

SIMPLE CHICKEN AND RICE SOUP



Simple Chicken and Rice Soup image

Our chicken and rice soup is unadulterated: It includes only broth, meat, the grain, and dill.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 4

12 cups chicken stock
3/4 cup long-grain white rice
Reserved shredded chicken from stock
Coarsely chopped fresh dill, for garnish

Steps:

  • Bring 1 1/2 cups stock to a boil in a medium saucepan over medium-high heat. Add rice. Reduce heat; cover, and simmer 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.
  • Heat remaining stock in a pot over medium-low heat. Stir in rice and chicken. Ladle into bowls. Garnish with dill.

HOMEMADE CHICKEN AND RICE SOUP



Homemade Chicken and Rice Soup image

This soothing chicken and rice soup hits the spot on chilly days. It's the

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

3 quarts water
4 bone-in chicken breast halves (about 3 pounds)
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked long grain rice

Steps:

  • In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.

Nutrition Facts : Calories 128 calories, Fat 1g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 543mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

Tips:

  • Use high-quality ingredients for the best flavor. Organic chicken broth and fresh vegetables will make a big difference.
  • Don't be afraid to experiment with different vegetables. This recipe is a great base, but you can add or remove vegetables to suit your taste.
  • If you want a thicker soup, add more flour or cornstarch. You can also blend some of the soup in a blender to create a smooth, creamy texture.
  • Serve the soup with your favorite toppings. Grated Parmesan cheese, crumbled bacon, and chopped fresh herbs are all great options.
  • Make a big batch of soup and freeze it for later. This is a great way to have a quick and easy meal on hand.

Conclusion:

This homemade cream of chicken soup with rice is a delicious and comforting dish that is perfect for a cold winter day. It's also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can have a delicious and nutritious meal that the whole family will enjoy.

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