Creamy chicken soup with rice

JanaBy Jana    

October 22, 2014

Creamy chicken soup with rice 0 5 0

A rich and flavoursome creamy chicken soup. You can make from the scratch from leftover chicken.

  • Yields: 5 Servings


1In a large saucepan, saute the onion, carrot, celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.

2In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken; heat through.


2 cup chopped onion

1 medium carrot, chopped

1 celery rib, chopped

1 tablespoon canola oil

1/2 teaspoon minced garlic

1l of chicken broth

1/3 cup uncooked long grain rice

3/4 teaspoon dried basil

1/4 teaspoon pepper

3 tablespoons all-purpose flour

1 can (5 ounces) evaporated milk

500g of frozen diced cooked chicken, thawed


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