Creamy Chicken and Rice Soup
When I think about the ultimate comfort food, this Creamy Chicken and Rice Soup comes to mind. It’s the perfect way to use leftover chicken, ensuring that nothing goes to waste, and the creamy texture is both hearty and satisfying. What I love about this soup is its versatility—you can adjust the ingredients based on what you have available or your dietary preferences. For example, swapping in oat milk for the cream makes it a lighter option that still retains the richness you expect from a creamy soup. As always, choosing the right ingredients is key, so I like to read the labels carefully, avoiding any unnecessary preservatives or additives. This soup is ideal for a chilly evening when you want something wholesome and easy to prepare.
Did You Know?
White rice is not only a great source of carbohydrates, providing energy, but cooking it separately before adding it to the soup helps maintain the rice's texture. If cooked directly in the soup, rice can absorb too much liquid, becoming mushy and altering the consistency. Adding pre-cooked rice keeps it firm and allows you to control the soup’s thickness while also ensuring the rice doesn't overcook or soak up too much broth. Oat milk is a fantastic non-dairy alternative, as it’s creamy and neutral in flavor, making it an ideal substitute in soups without altering the taste.
Yield:
6 servings
Ingredients
6 cups chicken broth (2 tetra packs or 2 cubes dissolved in water)
1 cup cooked white rice
2 cups shredded cooked chicken
1 carrot (diced)
1 celery stalk (diced)
1 small onion (diced)
2 tablespoons butter or olive oil (for dairy-free)
2 tablespoons all-purpose flour
1 cup dairy milk or oat milk (for a non-dairy option)
1/2 cup heavy cream (optional, or use more oat milk for dairy-free)
Salt and pepper to taste
Fresh chopped parsley for garnish
Instructions
In a large pot, melt the butter (or olive oil for a dairy-free version) over medium heat and add the diced onion, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.
Personal Tip: Stir frequently to prevent the veggies from sticking to the bottom of the pot.
Sprinkle in the flour, stirring constantly to form a roux. Cook for 1-2 minutes until the flour turns slightly golden.
Personal Tip: The roux thickens the soup and gives it a creamy texture, so make sure the flour is fully incorporated.
Slowly whisk in the chicken broth, stirring until smooth, and bring to a simmer.
Personal Tip: Adding the broth gradually prevents lumps from forming.
Stir in the cooked rice and shredded chicken, allowing the mixture to simmer for about 10 minutes.
Personal Tip: Taste the soup here and adjust seasoning with salt and pepper.
Pour in the milk (or oat milk for non-dairy), and if using, the cream. Gently heat for another 5 minutes, but avoid boiling to prevent curdling.
Personal Tip: Oat milk blends beautifully without affecting the flavor, making it a great non-dairy substitute.
Serve hot, garnished with fresh parsley.
Personal Tip: For added flavor, sprinkle in a bit of garlic powder or a squeeze of lemon juice before serving.
Nutritional Information (Per Serving):
Calories: 260, Protein: 13g, Carbohydrates: 22g, Fiber: 2g, Net Carbohydrates: 20g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 45mg, Sodium: 580mg, Sugars: 3g, Glycemic Index: Moderate
Kitchen Tips, Great Ideas, How to Save Money
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Use Leftover Chicken: This soup is perfect for leftover chicken or rotisserie chicken. Not only does it save time, but it also makes for a delicious second meal without wasting ingredients.
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Try Oat Milk for Creaminess: Oat milk is an excellent substitute for dairy milk or cream, as it’s naturally creamy and won’t change the flavor of your soup. Plus, it’s a great option for those avoiding dairy.
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Freeze for Later: This soup freezes well! You can make a large batch and freeze individual portions for quick meals during busy weeks. Just reheat over low heat.
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Add Extra Vegetables: For extra nutrition, feel free to add vegetables like spinach, zucchini, or peas. They blend well with the creamy broth and add color and texture.
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Make It Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend or use cornstarch to thicken the soup without gluten.
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Use Homemade Broth: If you have time, making homemade chicken broth is a great way to control the sodium and flavor of your soup. Use leftover chicken bones and vegetable scraps for a nutritious broth.
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Lighten Up the Recipe: If you want to make this soup lighter, use only oat milk and skip the cream. The soup will still be rich and creamy without the added fat.
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Use Fresh Herbs for Flavor: Fresh parsley or thyme can brighten the soup’s flavor. Add them towards the end of cooking to preserve their delicate taste.
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Cook Rice Separately: To avoid mushy rice, cook the rice separately and add it to the soup just before serving. This helps maintain the rice’s texture.
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Season As You Go: Adding seasoning at different stages of cooking ensures the soup develops deep, layered flavors. Taste and adjust seasoning as needed.
Let’s Learn About Using Alternative Milk Sources in Soups
Oat milk is an excellent non-dairy alternative for creamy soups because of its neutral flavor and creamy texture. Unlike almond or coconut milk, which can impart a distinct taste, oat milk blends seamlessly into soups. It also has a natural sweetness, which complements savory dishes without overpowering them. When choosing an alternative milk, it’s important to check the ingredients for additives and thickeners that could affect the texture of your soup. Look for oat milk brands that have minimal ingredients, are non-GMO, and avoid varieties with added sugar. Non-GMO options are important for those concerned about food sourcing and potential health effects. If oat milk isn’t available, soy or cashew milk can also work, though they may slightly alter the flavor of the soup. Almond milk is another option, but its thinner texture may require adjusting the recipe to achieve the desired creaminess. Like with oat milk, it’s best to choose unsweetened, non-GMO almond milk to maintain a balanced flavor in savory soups.