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Creamy Chicken Rice Soup

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.