Creamy Chicken & Rice Soup
Chicken pie is proper comfort food for a family dinner.
Recipe Summary Creamy Chicken & Rice Soup
This creamy, luscious chicken and wild rice soup is quick and easy to make thanks to pre-cooked rice and rotisserie chicken. Plus, it's quite nutritious--clocking it at under 300 calories, with 3 grams fiber and 10 percent of your daily calcium and potassium in just one serving.
Ingredients | Chicken Pot Pie Recipes With Cream Of Chicken Soup1 tablespoon olive oil1 cup onion, chopped1 cup carrots, thinly sliced½ cup celery, thinly sliced1 (8 ounce) package sliced cremini mushrooms4 garlic cloves, minced½ teaspoon kosher salt, divided½ teaspoon ground black pepper, divided4 cups unsalted chicken stock1 cup water1 ½ cups shredded, skinned rotisserie chicken breast1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Long Grain and Wild½ cup heavy whipping cream⅓ cup all-purpose flour4 cups baby kale, lightly packed2 tablespoons fresh flat-leaf parsley, chopped1 tablespoon apple cider vinegarDirectionsHeat oil in a Dutch oven over medium-high. Add onion, carrots, and celery to pot; saute 3 minutes, stirring frequently. Add mushrooms, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; saute 5 minutes, stirring frequently. Add stock and water; bring to a boil. Reduce heat and simmer 8 minutes or until vegetables are tender. Add chicken, rice, and remaining salt and pepper; cook 3 minutes.Combine whipping cream and flour in bowl, stirring with a whisk. Stir into soup; bring to a boil. Cook 2 minutes or until thickened. Stir in kale and parsley. Remove from heat and stir in vinegar.Note: chopped regular, curly kale can be substituted for baby kale.Calories 284; Fat 12g (18%); sat 5g (23%); Protein 18g; Carb 27g (9%); Fiber 3g (11%); Sugars 4g (added sugars 0g); Sodium 525mg (26%)Info | Chicken Pot Pie Recipes With Cream Of Chicken Soupprep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
6
Yield:
6 cups
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