Creamy Chicken And Rice Soup By Paula Deen Recipes

CREAMY CHICKEN RICE SOUP

Creamy Chicken Rice Soup image

This very rich, flavorful soup is my time saving rendition of a soup I had while passing through Amish country in Lexington, Pennsylvania.

Provided by Abi Grant

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
2 cubed chicken breasts
4 cubed potatoes
2 stalks sliced celery
1/2 package Lipton Recipe Secrets savory herb with garlic soup mix
1 package frozen peas and carrot
1 can cream of mushroom soup
2 cans chicken broth
1 package garlic and herb rice mix
2 cups cream or 2 cups half-and-half

Steps:

Saute chicken, potatoes, and celery until potatoes become translucent.
Sprinkle soup mix and toss until everything is coated.
Add frozen vegetables, mushroom soup, broth and rice mix, including seasoning packet.
Simmer over medium low heat until rice is tender.
Add cream or half and half and heat through.
Do not allow to boil.

Nutrition Facts : Calories 810.2, Fat 52.6, SaturatedFat 27, Cholesterol 179, Sodium 1610.3, Carbohydrate 55.5, Fiber 7.4, Sugar 4.1, Protein 31.8

CREAMY CHICKEN AND RICE SOUP BY PAULA DEEN

Creamy Chicken and Rice Soup by Paula Deen image

Found this in Paula Deen's magazine "Cooking with Paula Deen". It is a little different from some I have seen and quite tasty. She uses heavy cream (of course) but I have made it with the heavy cream and also with evaporated milk which isn't as heavy. I changed the recipe to use fresh vegetables when possible and some garlic.

Provided by mama smurf

Categories < 60 Mins

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons butter
1 1/2 cups carrots, sliced
1 cup onion, chopped
1 cup celery, diced
1 garlic clove, minced
3 tablespoons flour
1 1/2 teaspoons dried tarragon
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (32 ounce) box chicken broth
3 cups heavy whipping cream
3 cups chopped rotisserie chicken
1 (8 7/8 ounce) package whole grain brown ready rice, cooked
1 cup frozen peas, thawed
toasted sliced almonds, for garnish

Steps:

In a dutch oven, melt butter over medium high heat. Add carrots, onion, celery, and garlic. Cook for 4-5 minutes, stirring frequently or until vegetables are tender.
Add flour, tarragon, salt and pepper; cook, stirring constantly, for 2 minutes. Add broth and cream (evaporated milk or 2% milk); cook for 10-12 minutes, or until soup is thickened. Add chicken, rice, and peas; cook for 5-6minutes or until heated through.
Garnish with toasted almonds, if desired.

Nutrition Facts : Calories 697.6, Fat 51.3, SaturatedFat 31.4, Cholesterol 178.3, Sodium 946, Carbohydrate 49.5, Fiber 3.4, Sugar 4.7, Protein 11

CREAMY CHICKEN RICE SOUP

Creamy Chicken Rice Soup image

I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings (1-1/4 qt.).

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
2 cups cubed cooked chicken breast

Steps:

In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

Nutrition Facts : Calories 312 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

CREAMY CHICKEN AND RICE SOUP

Creamy Chicken and Rice Soup image

This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!

Provided by Heidi Lancaster

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes

Yield 8

Number Of Ingredients 11

Ingredients

1 ½ cups chopped celery
1 ½ cups chopped onion
2 cups uncooked brown rice
1 teaspoon chicken bouillon powder
2 (14 ounce) cans chicken broth
1 ½ cups water
1 cup margarine
¾ cup all-purpose flour
3 cups chopped, cooked chicken meat
6 cups milk, divided
salt and pepper to taste

Steps:

In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

Nutrition Facts : Calories 611.2 calories, Carbohydrate 58 g, Cholesterol 56.6 mg, Fat 29.9 g, Fiber 2.8 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 952.6 mg, Sugar 11.4 g

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