Monday, January 5, 2015

Creamy Chicken and Rice Soup

Good evenin' my friends!  It seems that winter has hit us.  Well the COLD part of winter has hit us, but fingers crossed the snow won't find us.  (yeah, right)  But oddly we haven't had much yet this year.  The cold doesn't bother me, it is the snow and ice that I dislike.  I hope you are all having a safe winter, and had a wonderful holiday season!

If you have been with me very long you know of my extraordinary love for soup.  I haven't shared many soups this season, well, let me rephrase that.  I haven't shared any soups that I love, only ones my hubby loves!  As a kid I would eat this stuff from the can, I know it is terrible, but I LIKE it.  I decided in light of trying to make as much from scratch as possible I would make my own homemade version.   I did it.  That is all I really have to say.  It is better than any other soup of the same variety I have ever eaten.  I added no veggies, I wanted to stay true to recreating what I loved as a kid. 

You will see in the ingredient list, I included one bouillon cube.  That is optional but I like the wee boost of chicken flavor and I use the Maggi or Knorr cubes when I find I need them.  In the event you do use a bouillon cube, do NOT add salt, you won't need it.  If you do not choose to use it, you might need a bit of salt, so I just added it as a "to taste" ingredient as I usually do.  Salt and pepper are definitely personal preferences and tastes. 

I hope you enjoy a bowl of this, it is soul warming and make sure to eat it on the sofa, with fuzzy socks on, and wrapped up in your warmest blanket watching your favorite show!  It makes it taste that much better!

2 T. butter
2 cups uncooked chicken cut into small cubes
1/3 cup+1T. flour
7 cups chicken stock
1 bouillon cube (optional)
1-12oz. can evaporated milk
2 cups cooked rice
1 T. dried parsley
salt and pepper to taste but I didn't need any salt at all

In a large pot melt butter.  Add in diced chicken and let brown/cook for 5 minutes.  Your pieces should be small, if they aren't small, allow them longer to cook almost all the way if not all the way through. 

When they are cooked, add in flour and stir until it is absorbed by the juices and butter.  Stir chicken and let the flour cook for 1 minute.  Now, add in your chicken stock.  If you heat the chicken stock first this will be a faster process, just FYI.  Otherwise, add in chicken stick and stir while it is coming to a boil.  It should begin to thicken once it starts to boil.  Let simmer stirring often for 10 minutes.  Add in rice and evaporated milk and let simmer another 5 minutes.

Your soup will be smooth and creamy and you will likely burn your tongue on the first bite.  Just be prepared, you won't be able to wait to eat it!



  1. Hi there! I'm so glad that you posted this...... I was trying to figure out how to clean out my freezer. Turkey, rice, frozen veggies. This smells divine!

  2. Hello Dom and Nan! So glad you found a recipe to use up your frozen extras on! Thank you for your kind comment and thank you for reading! Let me know how it tastes!!