Creamy Chicken Rice Soup Recipe By Paula Deen

This Creamy Chicken Rice Soup Recipe is by Paula Deen. Paula don’t make no junk! With this recipe you’ll never buy cream of chicken soup from the grocery again.

Creamy Chicken Rice Soup Recipe

The list of ingredients is a little long but this is really an easy chicken and rice recipe! It’s also quick to throw together because it uses rotisserie chicken and ready rice.

The recipe calls for brown rice but I really prefer regular. Subbing one for the other is not a big problem in this easy soup dish! If you can’t find ready rice just use regular and cook it first.

I chose Paula’s recipe to include on the website because of all the rice soup recipes I’ve tried her’s is the best!

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Creamy Chicken Rice Soup Recipe

An easy to make soup featuring rotisserie chicken and ready rice for less time in the kitchen! 

Course: Soup
Cuisine: American
Servings: 8
Calories: 280 kcal
Ingredients
  • 3 tablespoons butter
  • 1 1/2 cups carrots sliced
  • 1 cup onion chopped
  • 1 cup celery diced
  • 1 garlic clove minced
  • 3 tablespoons flour
  • 1 1/2 teaspoons dried tarragon
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 32 ounce box chicken broth
  • 3 cups heavy whipping cream
  • 3 cups chopped rotisserie chicken
  • 1 8 7/8 ounce package whole grain brown ready rice, cooked
  • 14 3/4 ounces creamed corn
  • 2 cups frozen corn
  • toasted sliced almonds for garnish
Instructions
  1. In a dutch oven, melt butter over medium high heat. Add carrots, onion, celery, and garlic. Cook for 4-5 minutes, stirring frequently or until vegetables are tender.
  2. Add flour, tarragon, salt and pepper; cook, stirring constantly, for 2 minutes. Add broth and cream (evaporated milk or 2% milk); cook for 10-12 minutes, or until soup is thickened. Add chicken, rice, and corn; cook for 5-6minutes or until heated through.
  3. Garnish with toasted almonds, if desired.

Resources:

Don’t forget eye appeal! Soup tastes so much better from an attractive soup bowl.

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Tips And Tidbits About This Creamy Chicken Rice Soup Recipe

What kind of rice are you using?

If you don’t have or can’t find ready rice then you can use regular rice.

If you have cooked rice on hand, add it to the soup toward the end of cooking. Simply throw it in when the soup is almost done, usually when the soup is turned down to just a simmer.

Allow the rice to cook just long enough to warm it up. The longer you cook the already-cooked rice, the more moist and gummy the rice may become; you want it to retain its firmer texture.

Uncooked Rice

You don’t want to use uncooked rice in this chicken and rice soup. You need to cook the rice first! Long grain and Jasmine rice hold up pretty well in the soup as long as you cook it right.

How To Cook Rice

Use 2 cups water to 1 cup rice.

Bring the water to a hard boil, add some salt, add your rice. Stir and bring up to a hard boil again. Turn the heat on low and cover your rice.

Cook on low for 20min. DONT LIFT THE LID! and don’t cook any longer.

As you’re cooking you’ll notice some steam escaping from the pot. That’s a good thing. When the steam stops coming out your rice is almost ready.

Cooking rice uncovered or peeking to see if it’s done will ruin your rice.

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