Healthy Chicken and Rice Soup Recipe
For those cold days and you're craving something hot and fresh, this creamy chicken and rice soup is the best way to go. I make this at least once a month during the colder season and my family enjoys it for a few days at a time
Equipment
- 1 Large Pot I use Caraway
- 1 Mixing spoon
Ingredients
- Cooked chicken I recommend grabbing a rotisserie chicken because it has great flavor and is super easy, but you can use any kind of cooked chicken you have access to.
- Chicken broth I used 50% less sodium
- Cream soup base I highly recommend using LeGrout it’s a little pricey, but will last you a long time. You can sub in any other cream soup base you might find at your grocery store or use regular flour to thicken your soup.
- Frozen veggies I like to grab a bag of mixed veggies that has carrots, peas, beans, etc.
- Box of rice mix I like to use a seasoned box of rice like Uncle Ben’s Long Grain & Wild Rice.
- Chicken bouillon You can use cubes, packets, or a jar. I usually go sodium-free
Instructions
- Add chicken broth and cream soup base to a Dutch oven or soup pot over high heat. Whisk in the cream soup base until fully incorporated.
- Add in the chicken bouillon, chicken, rice, and half of the rice seasoning packet. Whisk together until well combined.
- Let the soup come to a boil, then reduce the heat and let simmer for about 20 minutes, or until the rice is tender.
- Add in the bag of frozen vegetables during the last 7-10 minutes of cooking so it can get tender.
Notes
You can serve this soup with a hearty slice of homemade crusty bread or a side salad!
Nutrition
Serving: 1gCalories: 338kcalCarbohydrates: 31gProtein: 28gFat: 11g
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