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Chicken and Rice Soup // The Stylist Quo

Chicken and Rice Soup

A satisfying, creamy chicken soup with tender rice and veggies.
Course Soup
Cuisine American
Keyword chicken, chicken and rice, rice, soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people
Calories 305 kcal
Author Cheryl Malik

Ingredients

  • 1 tablespoon oil
  • 2 pieces chicken legs , or other portion of chicken (2 breasts would work, or 2 legs/thighs for a meatier soup)
  • 1/2 piece onion , chopped
  • 1 piece carrot , chopped
  • 2 stalks celery stalks , bottoms and tops trimmed, sliced
  • 6 - 8 ounces mushrooms , sliced
  • 3 cloves garlic
  • 7 cups low-salt chicken stock
  • 6 ounces wild rice blend
  • 1/4 cup butter (1/2 stick)
  • 1/2 cup flour
  • 1 cup half-and-half , cream, or milk
  • 1 tbsp fresh chopped parsley , if desired, for garnish

Instructions

  1. Heat oil in large pot over medium-high heat. Season chicken with salt and freshly ground pepper (watch the salt if you brined your chicken). When hot, place chicken in pot and brown on each side, about 4 minutes each side.
  2. Remove the chicken and set aside. Add your mirepoix (celery, onions, and carrots) and mushrooms and cook about 10 minutes, or until quite soft. Add your garlic and cook for about 1 minutes, or until fragrant.
  3. Add 7 cups chicken stock and replace your chicken thighs back in the pot. Bring the a bare boil and reduce heat to low. Simmer for 30 minutes.
  4. Meanwhile, make your rice per package directions. Set aside. About 10 minutes before the soup is done simmering, make your roux. Melt the butter in a small saucepan over medium heat. Sprinkle the flour over the melted butter and whisk well. Let cook for 2-3 minutes, to cook out the flour taste. Add in half-and-half, cream, or milk and whisk until very smooth. Raise the heat a tad, to allow the mixture to come to a boil, whisking constantly. Immediately lower the heat to medium and cook for about 1 minute, or until thickened.
  5. Remove the chicken legs and allow to cool for just a few minutes. Add the flour and cream mixture to the pot of soup and whisk well to blend. When the chicken is cool enough, remove meat from the bone and shred or chop. Add back to the soup.
  6. Add in the rice and taste for seasonings. Add the seasoning package if you like, or more salt or freshly ground pepper.

Recipe Notes

Spoon into individual bowls and serve with fresh chopped parsley, if desired.

Nutrition Facts
Chicken and Rice Soup
Amount Per Serving (8 g)
Calories 305 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 33mg11%
Sodium 374mg16%
Potassium 556mg16%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 6g7%
Protein 12g24%
Vitamin A 1605IU32%
Vitamin C 4mg5%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.