chicken/ soup

Creamy Chicken Soup with Rice

Anyone else love Maurice Sendak books as a kid? There is one (later set to music by Carol King) calledย “Chicken Soup with Rice”* and it is basically a love song devoted to the meal. I never minded chicken soup with rice as a kid (my mom made it occasionally) but it wasn’t until a few months ago I really understood why this meal deserved its own love song. After trying out (and then adapting) a recipe for a creamy chicken soup with rice, I can now say that I completely understand the sentiment. (Also, the song is pretty catchy, so there is a lot to love here.) So do yourself and your kids a favour and put on this youtube video* while you whip up a batch of this outrageously delicious soup. I promise you won’t regret it!

*not affiliate links

Creamy Chicken Soup with Rice

Print Recipe

Ingredients

  • 1 cup uncooked wild rice (200g)
  • 1 small onion
  • 1.5 cups of chopped carrot (225g)
  • 1.5 cups of finely diced celery (350g)
  • 7 tablespoons butter, divided
  • 2 cloves of garlic, minced
  • 4.5 cups (1000ml) of chicken broth
  • 1 tablespoon of mixed herbs (or equivalent of thyme, marjoram, oregano and whatever else you have around)
  • 1 smallish chicken breast (about 1/3 of a pound or 150g)
  • 1/2 cup (120g) flour
  • 1.5 cups (350g) milk

Instructions

1

Prepare rice (or use a pre-cooked equivalent)

2

Chop carrot, celery, and onion, and mince garlic

3

Melt 1 tablespoon of butter in a large pot over medium heat

4

Saute carrot, celery, and onion until tender before adding garlic

5

Stir in chicken broth and herbs

6

Add raw chicken breast to the pot and bring the mixture to a boil

7

Cover pot with lid and cook until chicken is cooked through (I actually cooked a second chicken breast at the same time and used it later in the week)

8

Once chicken is cooked (you may need to flip it if it isn't fully immersed in the broth) remove the breast and let it rest before shredding it

9

Lower heat to a simmer and add the rice and shredded chicken to the pot

10

In a separate pot, start your roux by melt the remaining 7 tablespoons of butter over medium heat. Slowly whisk in the flour and let cook for a minute or so before whisking in the milk. Let this thicken for a few minutes (while whisking constantly) before stirring the roux into your soup.

11

Salt and pepper to taste

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1 Comment

  • Reply
    Tasoula
    May 20, 2017 at 7:49 pm

    It was the best chicken soup ever! My mum always used to put rice in our chicken soup. It is a nice comfort food. The kids liked also a lot. If only I had got a better piece of chicken. It was very hard.

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