It rained today! We got our first fall rain in the Pacific Northwest, and we needed it. I love soup all year, but I am fully aware that for most people, fall and winter are soup true soup season. October, changing leaves, the first rain…. it’s SOUP SEASON!
This chicken and rice soup was born out of being home with a sick kindergartner and wanting a soul warming dinner that was quick, easy, and delicious using what was in my pantry. It was the perfect reason to get my favorite Dutch Oven out use my new kitchen. To make veggie chopping quick and easy, because let’s face it, even those of us who love cooking need quick meals from time to time, I used my Food Chopper for the onion, celery, and carrots.
Creamy Chicken and Rice Soup
Ingredients
- 2 Cups Cooked Chicken, Shredded
- 2 Tbsp Butter
- 1 Carrot, Diced
- ½ White or Yellow Onion, Diced
- 2 Stalks Celery, Diced
- 1 tsp Oregano
- 1 tsp Rosemary
- 1 tsp Basil
- Salt and Pepper to Taste
- 1 Clove Garlic, Minced
- ¼ Cup Flour
- 4 Cups Chicken Stock
- ¾ Cup Long Grain Rice
- 1 Cup Heavy Cream
Instructions
- Melt butter in large Dutch Oven. Add carrot, onion, and celery to butter and saute until tender.
- Add rosemary, oregano, and basil to vegetables and mix well. Add salt and pepper.
- Add minced garlic to vegetables and cook 1 minute longer, stirring frequently. Sprinkle flour over vegetable mixture and stir to absorb the remaining butter. Cook 1-2 minutes.
- While whisking flour mixture, add chicken stock and bring to a boil. Add rice and reduce heat to a simmer until rice is tender, about 15-20 minutes.
- Once rice is cooked, add heavy cream and chicken and stir. Cook until heated through and serve immediately.
Thanks again!