This cream of chicken and rice soup is a great use of leftover chicken! It is full of vegetables and a “secret” ingredient that makes this soup rich and flavorful. When you are craving a delicious chicken soup, make this wonderful recipe.
Cream of Chicken and Rice Soup Recipe
This is a creamy, rich, and delicious chicken soup. You can make it with fresh chicken thighs (cooked), leftover chicken meat, or even chicken breasts if you like. Just make certain you are using cooked chicken when making this soup.
Tips and variations for making this Cream of Chicken and Rice Soup Recipe:
● If you use wild rice, you may have to adjust your cooking times.
● The “secret ingredient” is chicken fat! You can substitute butter if you do not have chicken fat.
● If you have a leftover whole chicken, use that leftover chicken meat instead of cooking boneless thighs.
● I suggest boneless thighs as they are flavorful and less-work to dice than bone-in thighs.
● You can make your own chicken broth (or stock) or use canned. An easy way to make chicken broth is to use chicken bouillon dissolved in a cup of water.
● Tempering is when you bring two liquids together to combine them without cooking one of the liquids. You find it most often in egg recipes. In this case, the milk + sour cream is tempered to prevent curdling or cooking too quickly.
● This cream of chicken and rice soup recipe freezes beautifully. Just make certain you use freezer grade containers. Hubby buys them in giant packs, and we keep the extras down the basement. Our freezer sometimes looks like a frozen soup factory exploded in it. We freeze soup, stews, leftovers, garden vegetables, etc for later use all year long!
If you like this soup recipe, you may also want to try these terrific soup recipes:
● Buffalo Chicken Wing Soup Recipe
● Chicken Enchilada Soup Recipe
● Creamy Turkey Soup Recipe
Cream of Chicken and Rice Soup Recipe Ingredients:
● 8 cups Chicken Broth
● 3 Chicken Boneless Thighs, cooked, diced
● 1 cup Medium Grain Rice, uncooked
● ¾ Cup Chicken Fat
● 1 cup Carrots, diced
● 1 cup Celery, diced
● 1 cup Onion, diced
● 1 tsp No Salt Seasoning Blend
● ½ tsp Ground Black Pepper
● ½ cup All-Purpose Flour
● 1 cup Sour Cream
● 1 cups Whole Milk
Cream of Chicken and Rice Soup Mise en Place:
● Cutting Board
● Knife
● Measuring Cup
● Measuring Spoons
● Spoon
● Stockpot (with lid)
● Bowl
● Saucepan
Cream of Chicken and Rice Soup Recipe Directions:
1. In a large pot over medium heat, combine chicken broth and cooked diced chicken.
2. Bring to a boil, then stir in rice.
3. Cover, lower heat and simmer for 20 minutes.
4. In a medium saucepan over medium heat, melt chicken fat.
5. Add carrots, celery, and onions and sauté for 10 minutes.
6. Stir in no-salt seasoning and pepper, continue cooking for 5 minutes until vegetables are softened.
7. Gradually add the flour to the vegetable mixture to form a roux.
8. Saute roux for 5 minutes to cook out the raw flour taste.
9. Combine sour cream and milk in a small bowl, blend until smooth.
10. Add 1 cup of broth to the sour cream mixture to temper it.
11. Whisk the sour cream mixture into the sautéd vegetables a little at a time, until smooth.
12. Stir sour cream mixture into the pot of rice and broth.
13. Cook over medium heat until thoroughly heated and the rice is cooked, 15-20 minutes.
14. Serve hot.
Cream of Chicken and Rice Soup Recipe
Cream of Chicken and Rice Soup Recipe. This cream of chicken and rice soup is a great use of leftover chicken! It is full of vegetables and a "secret" ingredient that makes this soup rich and flavorful. When you are craving a delicious chicken soup, make this wonderful recipe.
Ingredients
- 8 cups Chicken Broth
- 3 Chicken Boneless Thighs, cooked, diced
- 1 cup Medium Grain Rice, uncooked
- ¾ Cup Chicken Fat
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 cup Onion, diced
- 1 tsp No Salt Seasoning Blend
- ½ tsp Ground Black Pepper
- ½ cup All-Purpose Flour
- 1 cup Sour Cream
- 1 cups Whole Milk
Instructions
- In a large pot over medium heat, combine chicken broth and cooked diced chicken.
- Bring to a boil, then stir in rice.
- Cover, lower heat, and simmer for 20 minutes.
- In a medium saucepan over medium heat, melt chicken fat.
- Add carrots, celery, and onions and sauté for 10 minutes.
- Stir in no-salt seasoning and pepper, continue cooking for 5 minutes until vegetables are softened.
- Gradually add the flour to the vegetable mixture to form a roux.
- Saute roux for 5 minutes to cook out the raw flour taste.
- Combine sour cream and milk in a small bowl, blend until smooth.
- Add 1 cup of broth to the sour cream mixture to temper it.
- Whisk the sour cream mixture into the sautéd vegetables a little at a time, until smooth.
- Stir sour cream mixture into the pot of rice and broth.
- Cook over medium heat until thoroughly heated and the rice is cooked, 15-20 minutes.
- Serve hot.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 222Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 46mgSodium: 510mgCarbohydrates: 10gFiber: 1gSugar: 3gProtein: 8g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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Shell says
I actually do have chicken fat in my fridge. Did you know it has name? It is schmaltz. I notice this recipe also calls for medium grain rice. Most every recipe calls for long grain though is there a reason it is medium? I did go buy some for the honey lemon chicken you posted, but I mainly use long grain.
Ann says
I like stickier rice, Shell, and I think Hubby humors me. I don’t think the medium will make any taste difference in this recipe. It will make a texture difference, of course.
Ann
Shell says
Hubby likes sticky rice too Ann. I think I will try the medium grain I already bought in a few things and see if he likes that better than the long. Thanks.
Ann says
Good luck, Shell. I hope you enjoy it. The chicken fat makes it quite rich, so be warned!
Ann
Sandra says
I love this recipe! You know, I have never actually cooked with chicken fat. I had to look for it at the grocery store and voila! there it was. Thanks for the tip!
Fantasia says
I plan to attempt this recipe this week and the directions have me a little confused. The first instruction says to add the broth and rice to a pot which usually means all 8 cups. The instructions later say to add 1 cup of broth to the sour cream mixture. I want to make sure I am adding the correct amounts. Could you please clarify if I am suppose to use 8 cups total or 9 total? Thank you.
Ann says
That one cup of broth comes from the pot, Fantasia. You are tempering, which means you are combining two very different temperatures slowly (in this case, hot and cold). You don’t want to cook eggs or curdle the dairy, so you bring it to temperature with a small amount of liquid before you add it back to the main pot. In this case, you are tempering the cold sour cream with a cup of broth from the stove. There is no additional outside liquid being added (only the original 8 cups).
Ann