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Homemade Chicken Rice Soup

My Windowsill
A chicken rice soup that is easy to make and tasty as well. It makes a great cold night soup and works as comfort food as well.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main
Cuisine American
Servings 1 /2 gallon

Ingredients
  

  • 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
  • 1/2 - 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

Instructions
 

  • 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