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Home » Soups » Creamy Chicken Rice Soup

Creamy Chicken Rice Soup

May 6, 2020 by Judith Hanneman

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A quick and easy dinner soup for when the cupboard is almost bare. Here’s a soup from leftovers.

Great for using up leftovers and when the cupboard is almost bare

Soup Is Satisfying

I think many people will agree that there’s nothing more comforting than a nice hot bowl of soup. It always makes a great dinner especially when served up with some nice homemade bread!

This particular soup is an excellent way to use whatever leftovers you have hanging around. It’s also good for when you don’t too. What’s here is just the basics–some veggies and some stock.

It’s always best to use a rich homemade stock, but when you cannot, there’s many wonderful alternatives. But the best part about this soup is that it’s just the thing to make when your cupboard is almost bare. And face it, with what’s going on, that’s a reality for many people.

Great for using up leftovers and when the cupboard is almost bare

About That Stock

Stock can be made from scratch many ways. The usual recipe is to use chicken parts and water along with some aromatics added to make the broth tastier.

If you don’t have any chicken parts on hand but you do have a chicken carcass or any kind of bones, you’re set to go too. The stock for this soup I made when I boned out some chicken breasts I had in the freezer. Those bone didn’t go into the trash, they were used to make some chicken stock. You can do the same with a roast chicken carcass–just like you’d do for turkey frame soup that’s so popular after Thanksgiving.

The other alternatives are using canned chicken stock, soup base or even stock cubes. I’m not much on stock cubes but if it’s all you have, and under present circumstances it may well be, then use them!

Great for using up leftovers and when the cupboard is almost bare

The Veggies And Other Stuff

Again, use what you have. This soup from leftovers.

Evaporated milk is a good substitute for cream and pasta or noodles is a good one for the rice.

Any veggies you have will do too. You can really get creative here.

The Recipe

 

Great for using up leftovers and when the cupboard is almost bare
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Creamy Chicken And Rice Soup

Quick, easy and satisfying. Great for leftovers
Prep Time10 mins
Cook Time10 mins
Course: Main, Main Course, Soup
Cuisine: American
Keyword: chicken stock from scratch, soup with leftovers, substitutions for soups
Servings: 4
Calories: 373kcal
Author: Judith Hannemann

Ingredients

  • 5 cups rich chicken stock
  • 1/2 cup celery sliced
  • 1/2 cup carrots sliced
  • 3-4 sprigs fresh dill with stems see NOTES
  • 1 cup cooked rice
  • 1 cup cream
  • Salt & Pepper to taste
US Customary - Metric

Instructions

  • Place stock in a large saucepan. Add the celery, carrots and dill. Bring to boil, then cover and lower heat. Simmer until vegetables are tender, about 10 minutes. Discard dill (if using fresh)
  • Stir in the rice and cream. Heat through.
  • If you want a thick soup, add 3/4 cup of instant mashed potato flakes or 1/4 cup flour mixed with 1/2 cup water. Stir until thickened.

Nutrition

Serving: 1serving | Calories: 373kcal | Carbohydrates: 25g | Protein: 10g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 473mg | Potassium: 457mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3604IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Great for using up leftovers and when the cupboard is almost bare
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More from The Midnight Baker!

Filed Under: Chicken, Comfort Foods, Soups Tagged With: chicken, leftovers, soup

Previous Post: « Cajun Shrimp and Rice
Next Post: Deluxe Florentine Chicken »

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Comments

  1. Trish Kinsella says

    May 9, 2020 at 8:55 pm

    Is there supposed to be any chicken in this recipe?

    • Judith Hanneman says

      May 9, 2020 at 9:01 pm

      If you want to put it in, sure. This is a recipe where you really don’t have to.

      • Trish Kinsella says

        May 11, 2020 at 8:32 pm

        Thank you

        • Judith Hanneman says

          May 11, 2020 at 9:07 pm

          You are most welcome!

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