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.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 19 minutes

Total Time: 29 minutes

Servings: 6 Servings

Calories: 457 kcal per serving

Ingredients

1 cup - Quick-cooking wild rice
1 cup - Onion
2 cloves - Garlic
3 cups - Chicken broth
1 ½ cups - potato
3 cups - Milk
⅓ cup - Flour
10 ounces - Velveeta
2 cups - Boneless skinless chicken breasts
½ tsp - ground black pepper
¼ tsp - Salt

Instructions

Cook rice according to package directions, omitting salt and fat, such as butter.
Heat a large Dutch oven or soup pot over medium-high heat. Coat pan with cooking spray.
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.
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.
Remove from heat and add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley.

Nutrition