Easy Cream of Chicken Rice Soup

Health score
3%
Easy Cream of Chicken Rice Soup
60 min.
12
175kcal

Suggestions

Looking for a comfortingingly creamy and delicious soup that's easy to make and perfect for any occasion? Look no further than this delectable Easy Cream of Chicken Rice Soup! This hearty recipe is designed to serve a generous crowd of 12, making it an ideal choice for family dinners, gatherings, or even as a comforting snack.

With a focus on wholesome ingredients, this soup boasts a rich, creamy base that's achieved by blending chicken stock and milk, creating a mouthwatering canvas for the shredded chicken and tender, fluffy rice. The addition of Old Bay Seasoning adds a delightful burst of flavor, while the hint of garlic and onion brings a savory depth that's sure to have your taste buds dancing.

Prep time is a breeze, with a total cook time of just 60 minutes, allowing you to spend more time enjoying your meal rather than slaving away in the kitchen. Each serving comes in at a satisfying 175 calories, making it a guilt-free option for those watching their waistline.

This Easy Cream of Chicken Rice Soup is incredibly versatile, serving as a delicious starter, antipasti, or even a standalone snack. So why not treat yourself and your loved ones to this comforting, crowd-pleasing dish? Get ready to fall in love with the creamy, chicken-packed goodness that is this Easy Cream of Chicken Rice Soup!

Ingredients

  •  bay leaves 
  • tablespoon butter 
  • cups chicken stock see 
  • 10 sprigs flat parsley italian
  • tablespoons flour all-purpose
  • sprigs thyme sprigs fresh
  • cloves garlic finely chopped
  • cup rice instant uncooked
  • cups milk 
  • teaspoon old bay seasoning 
  • tablespoons olive oil 
  • 0.5 small onion chopped
  • 12 servings salt and pepper to taste
  •  chicken breast halves shredded boneless skinless
  • cup water 

Equipment

  • pot
  • kitchen twine

Directions

  1. Heat the olive oil in a large pot over medium heat.
  2. Place chicken in the pot, season with salt and pepper, and cook 5 minutes, until juices run clear.
  3. Remove chicken, and set aside. Reduce heat to medium-low. Melt butter in the pot. Stir in onion and garlic and cook 5 minutes. Stir in flour, and cook until lightly browned.
  4. With a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs, and bay leaf.
  5. Pour stock and milk into the pot, and stir in the cooked chicken.
  6. Place herb bundle into soup. Simmer 25 minutes.
  7. Bring the water to a boil in a separate pot, and stir in instant rice. Cover, reduce heat to low, and simmer 5 minutes.
  8. Remove and discard herb bundle from soup. Stir in cooked rice and season with Old Bay before serving.

Nutrition Facts

Calories175kcal
Protein20.7%
Fat34.36%
Carbs44.94%

Properties

Glycemic Index
29.85
Glycemic Load
9.66
Inflammation Score
-4
Nutrition Score
7.3530434577361%

Flavonoids

Apigenin
1.8mg
Luteolin
0.13mg
Isorhamnetin
0.15mg
Kaempferol
0.03mg
Myricetin
0.13mg
Quercetin
0.6mg

Nutrients percent of daily need

Calories:174.76kcal
8.74%
Fat:6.59g
10.14%
Saturated Fat:2.4g
14.97%
Carbohydrates:19.39g
6.46%
Net Carbohydrates:19g
6.91%
Sugar:4.05g
4.5%
Cholesterol:23.68mg
7.89%
Sodium:334.7mg
14.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.93g
17.87%
Vitamin B3:3.36mg
16.81%
Selenium:11.58µg
16.54%
Vitamin K:16.88µg
16.07%
Phosphorus:140.05mg
14%
Vitamin B6:0.25mg
12.73%
Manganese:0.22mg
10.81%
Vitamin B2:0.17mg
10.29%
Calcium:88.85mg
8.89%
Potassium:257.85mg
7.37%
Vitamin B5:0.67mg
6.73%
Vitamin B1:0.1mg
6.43%
Vitamin B12:0.37µg
6.15%
Magnesium:20.73mg
5.18%
Vitamin D:0.69µg
4.6%
Vitamin A:222.51IU
4.45%
Zinc:0.66mg
4.39%
Copper:0.08mg
4.24%
Iron:0.59mg
3.3%
Vitamin E:0.47mg
3.17%
Vitamin C:2.25mg
2.73%
Folate:10.65µg
2.66%
Fiber:0.39g
1.58%
Source:Allrecipes