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Creamy Chicken and Rice Soup

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Soup
Cuisine American
Servings 6

Equipment

  • dutch oven pot

Ingredients
  

  • 1/2 cup carrots chopped
  • 1/2 cup celery chopped
  • 1 medium onion chopped
  • 3 tbsp butter
  • 2 tsp minced garlic
  • 3 cups chicken stock
  • 1 cup water
  • 1 can evaporated milk
  • 1/2 tsp oregano
  • 2 to 3 cooked chicken breast shredded
  • 2 to 3 tbsp flour (use 2 tbsp. for a less thicker soup)
  • 1/2 to 1 cup uncooked rice depending how much rice you wa

Instructions
 

  • In a 6-quart Dutch oven over medium heat, add in the butter and let it melt for 1 minute. 
    Then add in the celery, carrots and onions and cook for until onions become translucent. 
    Then add in the garlic and cook for about 2 to 3 minutes not burning the garlic. 
    Now add in the flour and coat the vegetables well. Cook for 3 to 4 minutes while stirring. 
    Now add in the broth and water giving it another good stir. Then add the can of evaporated milk and mix well. 
    Add in the remaining ingredients, bay leaf, oregano, cooked chicken and rice. Let the soup cook for about 25 minutes or until rice is fully cooked
     

Notes

the soup will be thicker based on how much flour and rice used.  
Keyword chicken soup, chicken and rice soup