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–+ servings
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 minutes
Cook Time10 minutes
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