- HP
Creamy Chicken and Rice Soup
Creamy Chicken and Rice Soup is a cozy, 30 minute chicken soup that tastes like it cooked low and slow. It’s the perfect warm and flavorful weeknight dinner. I love this wonderful recipe because it’s such a quick and easy winter meal that is warm and so satisfying. It is creamy, full of flavor and perfect for a cold day.
Ingredients
Instructions
- Step 1
Cook rice according to package directions, omitting salt and fat, such as butter.
- Step 2
Heat a large Dutch oven or soup pot over medium-high heat. Coat pan with cooking spray.
- Step 3
Add onion and garlic, and sauté for 3 minutes. Add broth and potato, and bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 5 minutes or until potato chunks are tender.
- Step 4
In another bowl, combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture. Cook 5 minutes or until slightly thick, stirring constantly.
- Step 5
Remove from heat and add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley.
Tips & Tricks
Per serving
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