I like to keep a pot of homemade soup on hand at all times. It kills the question “what’s for lunch?” almost immediately. Plus, it never hurts to have something delicious on hand to help you avoid the drive-thru line during the busy holiday season.
Feel free to adjust the amount of broth. I like a lot, but you might like less. It’s definitely a personal choice with soup, so see what works for you!
Here is a quick and easy chicken and rice soup. It’s not too creamy, yet it has just enough to add some flavor.
lightly Creamy chicken and rice soup
- 2 tbsp olive oil
- 1 large carrot, chopped
- 1 large celery rib, chopped
- 1 small onion, chopped
- 1 tsp minced garlic
- 8 ounces baby bella mushrooms, rinsed
- 2/3 cup uncooked long grain rice
- 1 tsp dried basil
- 1/2 tsp pepper
- 32-36 ounces chicken broth (or veggie broth)
- 4 tbsp all-purpose flour
- 1 tbsp cornstarch (optional)
- 1 can (5-ounces) evaporated milk
- 2 cooked chicken breasts, cubed or shredded
- In a large pot, pour oil and heat over medium-high. Add carrot, celery, mushrooms, and onion until tender. Add garlic and cook another 1 minute.
- Pour in broth, add rice, seasoning, and bring to a boil. Reduce heat, cover with lid, and simmer until rice is tender (about 15 minutes).
- Pour in milk and spoon in flour and stir into soup until dissolved. Bring to a boil and cook until thickened. If you prefer slightly thicker soup, add more flour or the cornstarch, (or use less broth).
- Add chicken to pot and cook until chicken is heated the whole way through.
- Serve hot.
Also see, Roasted Asparagus and pea soup.