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Creamy Chicken And Rice Soup
Quick, easy and satisfying. Great for leftovers
- 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
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.
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