Creamy Chicken & Rice Soup Recipe

"This creamy, luscious chicken and wild rice soup is quick and easy to make thanks to pre-cooked rice and rotisserie chicken. Plus, it’s quite nutritious–clocking it at under 300 calories, with 3 grams fiber and 10 percent of your daily calcium and potassium in just one serving."


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  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 1 cup carrots, thinly sliced
  • 1/2 cup celery, thinly sliced
  • 1 (8 ounce) package sliced cremini mushrooms
  • 4 garlic cloves, minced
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 4 cups unsalted chicken stock
  • 1 cup water
  • 1 1/2 cups shredded, skinned rotisserie chicken breast
  • 1 (8.8 ounce) package UNCLE BEN’S® READY RICE® Long Grain and Wild
  • 1/2 cup heavy whipping cream
  • 1/3 cup all-purpose flour
  • 4 cups baby kale, lightly packed
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1 tablespoon apple cider vinegar
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Heat oil in a Dutch oven over medium-high. Add onion, carrots, and celery to pot; saute 3 minutes, stirring frequently. Add mushrooms, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; saute 5 minutes, stirring frequently. Add stock and water; bring to a boil. Reduce heat and simmer 8 minutes or until vegetables are tender. Add chicken, rice, and remaining salt and pepper; cook 3 minutes.
    2. Combine whipping cream and flour in bowl, stirring with a whisk. Stir into soup; bring to a boil. Cook 2 minutes or until thickened. Stir in kale and parsley. Remove from heat and stir in vinegar.


    • Note: chopped regular, curly kale can be substituted for baby kale.
    • Nutrition Facts per serving:
    • Calories 284; Fat 12g (18%); sat 5g (23%); Protein 18g; Carb 27g (9%); Fiber 3g (11%); Sugars 4g (added sugars 0g); Sodium 525mg (26%)

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