Name: Creamy Chicken and Rice Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1 Tbsp olive oil ($0.17); 1 medium yellow onion (small dice, (about 1 cup, 150g) $0.76); 2 garlic cloves (minced, (1 Tbsp) $0.12); ½ lb. carrots (sliced, (1.5 cups, 227g) $0.54); ½ bunch celery (sliced, (2 cups, 227g) $0.94); 1 lb. chicken breast (boneless, skinless, (454g) $2.67*); 1 bay leaf ($0.23); 1 tsp dried oregano ($0.11); 1 tsp dried thyme ($0.21); ½ tsp black pepper (freshly cracked, $0.08); 1 cup wild rice mix (250g, $2.64); 6 cups water (48oz, $0.00); 2 Tbsp butter ($0.25); 2 Tbsp all-purpose flour ($0.04); 2 cups whole milk ($0.39); ⅓ bunch fresh parsley ($0.36); 1-2 tsp salt (to taste, $0.04)

Creamy Chicken and Rice Soup

This Creamy Chicken and Rice Soup recipe is chock full of fresh vegetables, hearty wild rice, and a light but creamy broth. Made from scratch & delicious!

1 hr 15 min total 15 min prep 1 hr cook 8 241 cal

Instructions

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1 Gather all of your ingredients.
2 Heat the olive oil in a large pot over medium heat. Meanwhile, dice the onion (and mince the garlic if using fresh rather than pre-minced). Add the onion and garlic to the hot oil and saute until tender (5 min).
3 If using fresh carrots and celery, clean and slice them while the onions are sauteing. Add them to the pot and cook for about 5 minutes more.
4 Add the chicken breast (whole), bay leaf, oregano, thyme, cracked pepper, dry rice, and 6 cups of water to the pot. Do not add salt yet. Bring the pot up to a boil over medium high heat, then reduce the heat to low and let simmer for one hour.
5 Near the end of the hour, begin to make the creamy milk mixture. In a small pot, melt 2 Tbsp of butter over medium heat. When it is fully melted, whisk in 2 Tbsp of all-purpose flour. Cook and stir the butter and flour mixture for two minutes.
6 Now, whisk in the milk and allow it to come up to a simmer, whisking occasionally to keep it from scorching on the bottom. Once it reaches a simmer, it will have thickened slightly. Remove it from the heat.
7 In the pot, carefully shred the chicken with two forks. Rinse and chop the parsley. Add the parsley and the thickened milk mixture to the soup. Season with salt to taste. I used about 2 tsp of salt, but start with a little and add more as needed. I also added a touch more pepper at this point. Serve hot!