Creamy Chicken & Rice 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!
Servings: 4
Calories: 539kcal
Ingredients
- 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
- ½ cup carrots diced
- 1 small onion diced
- ¼ 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
Instructions
- 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.
Notes
- Add a cup of water during the cooking process if the rice thickens the chicken broth too much.
Nutrition
Calories: 539kcal | Carbohydrates: 54g | Protein: 41g | Fat: 18g | Saturated Fat: 7g | Sodium: 1282mg | Potassium: 493mg | Fiber: 3g | Sugar: 4g | Vitamin C: 34mg | Calcium: 111mg | Iron: 2mg