Delicious chicken rice soup.
Homemade chicken rice soup! Whether you’re feeding a crowd or a small group, this soup will satisfy and warm you through. You can stretch it by adding more broth, more chicken, or more cream. My friend Shelley shared her recipe with me. You can add more or less seasoning, depending on your taste buds and the preferences of your family.
Homemade chicken broth is by far the best. You control the sodium and other seasonings when you make your own broth. Cook your chicken and save the broth – which you can freeze or can. For a lighter soup, you can use milk instead of half-and-half. It won’t be as creamy, but that’s what happens when you’re saving calories. Add more or less carrots, onion, and celery, depending on your family’s preferences. I cooked regular rice, but you can follow the recipe and use minute rice instead. This is a great way to use up extra chicken or rice you have in your fridge. Most of these ingredients are ones you will already have on hand.
This soup has a unique appeal and taste. It’s hearty without feeling “stuffy”.
- 2 Tablespoons butter
- 6 cups chicken broth
- 1 whole roasted chicken, deboned (I used left-over canned chicken I had)
- 1 can cream of chicken soup
- 1 yellow onion chopped and cooked
- 1 large carrot, chopped fine
- ½ - 1 cup celery, chopped fine OR celery top leaves
- 2 teaspoons salt
- 2 tablespoons onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon curry powder
- 2 tablespoons dried sage, crushed
- 2 servings Minute Rice (I used 2 cups regular cooked rice)
- 2 cups half-n-half
- 3 ounces Velveeta, cut into cubes
- In a kettle, melt the butter and saute onion, carrot, and celery
- Add all ingredients EXCEPT rice, half and half, and Velveeta
- Simmer together for 30-60 minutes, until vegetables are tender
- Add rice, half and half, and Velveeta
- Sit until cheese is melted