Creamy Chicken and Rice Soup

Chicken and Rice Soup

Creamy Chicken and Rice Soup is a classic comfort food that is sure to please your tastebuds and keep you warm.

Creamy Chicken and Rice Soup
Makes 6 to 8 servings
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  1. 3 tablespoons butter
  2. 1½ cups crinkle cut carrots
  3. 1 cup frozen chopped onion
  4. 1 cup diced celery
  5. 3 tablespoons all-purpose flour
  6. 1½ teaspoons dried tarragon
  7. ¾ teaspoon salt
  8. ½ teaspoon ground black pepper
  9. 1 (32-ounce) box low-sodium chicken broth
  10. 3 cups heavy whipping cream
  11. 3 cups chopped rotisserie chicken
  12. 1 (8.8-ounce) package whole-grain brown ready rice, cooked according to package directions
  13. 1 cup frozen peas, thawed
  14. Garnish: sliced almonds
  1. In a large Dutch oven, melt butter over medium-high heat. Add carrot, onion, and celery; cook for 4 to 5 minutes, stirring frequently, or until vegetables are tender.
  2. Add flour, tarragon, salt, and pepper; cook, stirring constantly, for 2 minutes. Add broth and cream; cook for 10 to 12 minutes, or until soup is thickened.
  3. Add chicken, rice, and peas; cook for 5 to 6 minutes, or until heated through. Garnish with almonds, if desired.
Paula Deen Magazine