Description
When you are looking for an easy weekday meal, this delicious 30 minute creamy chicken and rice soup is it! Use leftover turkey, too!
Yield
4 Servings
Preparation time
10 minutes
Cooking time
20 minutes
Total time
30 minutes
Ingredients
1 T Vegetable Oil
1⁄2 c onion (diced)
1 carrot (diced)
1 celery rib (diced)
1⁄2 t garlic (minced)
2 cn chicken broth (14.5 ounce can)
1⁄3 c uncooked rice (preferably Jasmine)
1⁄2 t dried basil
1⁄4 t black pepper
3 T all-purpose flour
1 cn evaporated milk (12 ounce can)
1 1⁄2 c cooked chicken (pulled or diced)
Instructions
- In a large pot or Dutch oven, add oil, onion, carrot and celery.
- Sauté until vegetables are soft and tender.
- Add garlic and sauté for 1 minute longer.
- Add chicken broth, uncooked rice, basil and pepper. Bring to a boil.
- Reduce heat to low, cover and let simmer for 15 minutes or until rice is cooked.
- In a small bowl combine flour and evaporated milk. Stir into the soup.
- Bring to a boil and cook while stirring for 2 minutes.
- Add chicken and cook 2 more minutes until chicken is cooked through.
- Serve immediately.