This is one of those recipes that sprung out of necessity. My whole family was home, it was lunchtime, and they were hungry. Chicken soup sounded good, but we didn’t want chicken noodle soup. In under an hour, I had whipped up this creamy and delicious cream of chicken and rice soup.
cream of chicken and rice soup
- 1 tbsp butter
- 1 bag frozen mirepoix
- 1 clove garlic, minced
- 5 cup water
- 3 tsp chicken Better than Bouillion
- 2 tsp vegetable Better than Bouillion
- 1 tsp each garlic powder, onion powder, sage
- 1/2 tsp each salt and pepper
- 2 cups roasted chicken, shredded
- 1/2 cup rice
- 3/4 cup flour
- 2 1/2 cups milk
In a large pot, sweat mirepoix in butter over medium heat until tender. Add minced garlic and cook until fragrant.
Stir in water, chicken and vegetable Better than Bouillion, garlic powder, onion powder, sage, salt, pepper, chicken, and rice. Bring to a simmer. Simmer for twenty minutes or until rice is tender.
In a small bowl, whisk together flour with half (1/2) cup of milk.
Stir flour mixture into soup. Stir in the remaining milk. Return to a simmer, stirring often to prevent scorching.
Simmer until thickened and heated through.
Keep baggies of 2 cup portions of shredded chicken in the freezer. Great for cooking soups or adding chicken to your favorite pasta dishes and one-pot rice dinners.
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