Creamy Chicken Rice Soup Recipe

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Are you craving a warm, comforting meal? This creamy chicken rice soup is perfect for you! It’s easy to make and takes only 30 minutes from start to finish. You’ll love how the rich broth, tender chicken, and soft rice come together in every spoonful.

This recipe serves four people and has just 312 calories per serving. You’ll need simple ingredients like chicken breast, rice, veggies, and evaporated milk. The soup is filling and tasty, making it great for lunch or dinner on chilly days.

Exact Ingredients List

Here’s what you’ll need to make this yummy chicken rice soup:

• 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 (14.5 ounce) cans reduced-sodium chicken broth
• 3 tablespoons all-purpose flour
• 1 (5-ounce) can evaporated milk
• 2 cups cubed cooked chicken breast

Make sure you have all these items ready before you start cooking. The veggies should be fresh and nicely chopped. For the chicken, you can use leftover roasted chicken or quickly cook some chicken breast beforehand.

Don’t forget to grab a large, tall saucepan for cooking. This recipe makes 4 servings, perfect for a family dinner or meal prep. It only takes about 30 minutes from start to finish, so it’s great for busy weeknights too!

Instructions

Heat a big pot on the stove. Pour in the oil and let it get hot.

Toss in the chopped carrots, celery, and onions. Stir them around for 5 minutes until they’re soft. Add the garlic and cook for 1 more minute.

Now it’s time for the rice, basil, pepper, and chicken broth. Give it all a good stir and bring it to a boil.

Turn down the heat, put a lid on the pot, and let it simmer for 15 minutes. Check if the rice is cooked.

While that’s cooking, mix the flour and milk in a small bowl until it’s smooth. Pour this mix into the soup and turn up the heat to make it boil again.

Keep stirring until the soup gets thick. Add the cooked chicken pieces and cook for 1-2 minutes more.

Your soup is ready! Grab a bowl and enjoy your warm, creamy chicken rice soup.

Possible Substitutes List

You can easily swap out some ingredients in this creamy chicken rice soup recipe. Here are some tasty options:

• Oils: Use olive oil or vegetable oil instead of canola oil.
• Veggies: Try diced potatoes, peas, or corn for extra variety.
• Rice: Swap long-grain rice for brown rice or wild rice.
• Herbs: Use thyme or oregano in place of basil.
• Broth: Vegetable broth works well for a meatless version.

For a dairy-free soup, replace evaporated milk with coconut milk. You can also use gluten-free flour to thicken the soup.

Want to change up the protein? Try these:

• Cooked turkey
• Canned tuna
• Diced ham
• Tofu cubes

You can make this soup vegetarian by leaving out the chicken and using veggie broth. Add extra veggies or beans for more substance.

For a lower-carb option, use cauliflower rice instead of regular rice. This keeps the creamy texture while cutting down on carbs.

How To Make It Diabetes-Friendly

You can make this creamy chicken rice soup more diabetes-friendly with a few simple changes. Start by using brown rice instead of white rice. Brown rice has more fiber and a lower glycemic index.

Cut the amount of rice in half to reduce carbs. Add extra veggies like broccoli or spinach to bulk up the soup without adding many calories.

Try these swaps:

• Use olive oil instead of canola oil
• Replace all-purpose flour with almond flour
• Swap evaporated milk for unsweetened almond milk

To lower the sodium, use low-sodium chicken broth and don’t add extra salt. You can boost flavor with herbs like thyme or rosemary.

Cook the chicken breast yourself instead of using pre-cooked chicken. This lets you control the amount of added fats and sodium.

Portion control is key. Stick to one cup servings and pair the soup with a side salad for a balanced meal. You can also freeze extra portions for quick meals later.

These tweaks make the soup more diabetes-friendly without losing its creamy, comforting taste. Enjoy your healthier version!

Tips, Tricks & Storing

Make your soup thicker by using less broth. For a thinner soup, add more broth. You can use leftover rice to save time. Just toss it in near the end of cooking.

Try different types of rice like brown or wild rice for new flavors. You can also swap the chicken for turkey or add extra veggies like peas or corn.

Store your soup in an airtight container in the fridge for up to 3 days. Reheat it on the stove or in the microwave. Add a splash of milk if it’s too thick.

Freeze portions in freezer bags for up to 3 months. Thaw overnight in the fridge before reheating. The rice might get a bit mushy, but it’ll still taste great.

For meal prep, make a big batch on Sunday. Divide it into portions for easy lunches all week. Add some fresh herbs when reheating to brighten it up.