Emily's Creamy Chicken Rice Soup
"A quick and easy chicken soup, perfect for a cold day. Perfect with a sandwich or salad, or with crusty garlic bread. You can substitute any rice you have on hand, but adjust cook time if necessary. This is a pretty thick soup as written -- if you prefer a brothier soup, add more broth or use less flour/rice. We use between 1/2 cup and 3/4 cup of rice, depending on what is left in the rice bag. Vegetables can be swapped for ones you prefer or have on hand (for example, you can use carrots instead of sweet potato)."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (432.5 g)
- Calories 237.5
- Total Fat - 3.6 g
- Saturated Fat - 1 g
- Cholesterol - 56.8 mg
- Sodium - 1062.7 mg
- Total Carbohydrate - 40.4 g
- Dietary Fiber - 5.5 g
- Sugars - 4.5 g
- Protein - 12.5 g
- Calcium - 57.2 mg
- Iron - 2.9 mg
- Vitamin C - 21.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a pot, add oil, carrot, celery and onion. Sauté until just tender.
Step 2
Add garlic and crushed red pepper flakes; cook, while stirring, until garlic is fragrant (about 1 minute).
Step 3
Stir in flour and cook for a minute or so, until the flour is lightly golden.
Step 4
Add broth, rice, Italian seasonings, chicken bouillon granules and black pepper. Bring to a boil.
Step 5
Reduce heat; simmer, covered, until the rice is tender.
Step 6
Stir in cooked chicken and evaporated milk; heat through.
Step 7
Taste for seasoning; adjust to taste with salt, if needed.
Step 8
Stir in parsley.
Step 9
Serve immediately.
Tips
No special items needed.
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