It’s tough to beat a heaping bowl full of Creamy Chicken & Rice Soup. Add a slice of cast iron cornbread, and you’ve got a southern meal!
Every time I make this soup, I add something new, so it’s difficult to record the exact recipe. It’s one of those things I make by guess and by golly, and it always turns out better than I expected.
Why I Love This Soup
My Granny Tag was a master soup maker. She worked as a cook at a large church and I loved to watch her pull those shiny pots off the shelf ’cause I knew what was coming next.
When Granny made soup, it was a major event. My job was to go to the pantry and fetch the ingredients. Oh, how I would get excited every time she gave me a long list! That walk-in pantry was the coolest place I had been in my young life. It was probably the size of a tiny bedroom, but to me, it seemed ginormous. Every little nook held the possibility of a new recipe. Pure joy.
Creamy Chicken and Rice was one of Granny’s favorites, and it’s still one of mine. I crave this soup on rainy days, or if I’m feeling a little under the weather. It’s also a great dish to take to neighbors and friends because everyone loves a piping hot bowl of goodness!
- chicken broth
- rotisserie chicken
- long grain wild or white rice
- frozen green peas
- black pepper
- garlic powder
- half & half
- salt to taste
How to Make It
In a large dutch oven, bring chicken broth to a boil. Add chicken, uncooked rice, peas, carrots, onion, pepper and garlic powder. Reduce heat to low, cover and cook for 45 minutes, stirring frequently.
Mix cornstarch with water to make a paste. Take soup off of heat and add cornstarch mixture. Stir until soup thickens. Add half & half and stir well. Add salt to taste.
Serve Creamy Chicken & Rice Soup piping hot. If you make a batch, be sure to leave a comment below telling me how it turned out!
More Soup to Love
- Vegetable Beef Soup
- Broccoli Cheese Chowder (video)
- Chicken Gnocchi Soup
- Bacon Black Bean Soup
- All the Love Potato Soup
It’s hard to beat a heaping bowl of Creamy Chicken & Rice soup. Add a slice of cast iron cornbread, and you’ve got a southern meal!
- 32 oz. carton chicken broth
- 2 cups rotisserie chicken, diced
- 6 oz pkg. long grain wild or white rice, uncooked
- 1 cup frozen green peas
- 1/2 cup carrots, diced
- 1 small onion, diced
- 1/4 tsp. cracked black pepper
- dash of garlic powder
- 2 Tbsp. cornstarch, mixed with 3 Tbsp. water to make a thin paste
- 1 cup half & half
- salt to taste (it may be salty enough if you use regular chicken broth)
- In a large dutch oven, bring chicken broth to a boil.
- Add chicken, uncooked rice, peas, carrots, onion, pepper and garlic powder.
- Reduce heat to low, cover and cook for 45 minutes, stirring frequently.
- Mix cornstarch with water to make a paste.
- Take soup off of heat and add cornstarch mixture. Stir until soup thickens.
- Add half & half and stir well.
- Add salt to taste.
- Serve piping hot.
Add a cup of water during the cooking process if the rice thickens the chicken broth too much.
- Category: Soups
- Method: Dutch Oven
- Cuisine: Southern
Keywords: chicken and rice soup, soup, rice, creamy chicken, rice, hearty, comfort food
A Few More Things…
Like what you see? Be sure to subscribe to my NEWSLETTER so you’ll never miss a thing!
I’d love to hear what you think about this recipe. Please leave a comment and *STAR* rating below…
See this recipe on Table For Seven’s Easy Dinner Dishes made from 5 Pantry Staples!