Alma Bax 
Paula Deen is a well-known chef and television personality. Her recipe for Creamy Chicken Rice Soup is easy to make, but it takes some time to prepare.
The creamy chicken rice soup pioneer woman is a recipe by Paula Deen that includes chicken, white wine, and cream.
Paula Deen created this Creamy Chicken Rice Soup recipe. Paula doesn’t create any nonsense! You’ll never purchase cream of chicken soup again after trying this recipe.
Although the ingredient list is lengthy, this is a simple chicken and rice dish! It’s also fast to prepare since it’s made using rotisserie chicken and pre-cooked rice.
Brown rice is called for in the recipe, but I like normal rice. In this simple soup, substituting one for the other is not a problem! If you can’t locate ready-to-eat rice, you may substitute ordinary rice and cook it first.
I selected Paula’s recipe for the website because it is the finest of all the rice soup recipes I’ve tested!
For more fantastic ideas, be sure to follow Foodgasm Recipes on Pinterest!
For less time in the kitchen, try this easy-to-make soup with rotisserie chicken and ready-to-eat rice!
Soup is the main course.
American cuisine
8 servings
Calories per serving: 280 kcal
- 3 tablespoons unsalted butter
- 1 1/2 cups sliced carrots
- 1 cup chopped onion
- 1 cup diced celery
- 1 minced garlic clove
- flour (three tablespoons)
- 1 1/2 tablespoons tarragon, dried
- a quarter teaspoon of salt
- a quarter teaspoon of black pepper
- 1 box chicken broth (32 ounces)
- 3 CUP HEAVY WHISKY CREAM
- 3 cups rotisserie chicken, chopped
- 1 8 7/8 ounce bag cooked whole grain brown rice
- creamed corn (14 3/4 ounces)
- 2 cups corn (frozen)
- garnish with toasted sliced almonds
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Melt butter in a dutch oven over medium-high heat. Carrots, onion, celery, and garlic are added to the pot. Cook, turning often, for 4-5 minutes, or until veggies are soft.
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Cook, stirring continuously, for 2 minutes, adding the flour, tarragon, salt, and pepper. Cook for 10-12 minutes, or until the soup has thickened, adding stock and cream (evaporated milk or 2% milk). Cook for 5-6 minutes, or until chicken, rice, and corn are cooked thoroughly.
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If desired, top with toasted almonds.
Resources:
Don’t forget about the visual appeal! Soup tastes so much better when served in a lovely soup dish.
For more fantastic ideas, be sure to follow Foodgasm Recipes on Pinterest!
This Creamy Chicken Rice Soup Recipe’s Hints and Tips
What type of rice do you have on hand?
You may use normal rice if you don’t have or can’t locate ready rice.
Add cooked rice to the soup towards the end of the cooking process if you have some on hand. Simply add it when the soup is nearly done, typically after it has been reduced to a low simmer.
Cook the rice for only a few minutes to warm it up. The longer you heat already-cooked rice, the more wet and sticky it will become; you want the rice to keep its tougher texture.
Rice, uncooked
In this chicken and rice soup, you don’t want to use uncooked rice. You must first prepare the rice. As long as the rice is cooked properly, long grain and Jasmine rice will hold up nicely in the soup.
Rice Cooking Instructions
To 1 cup rice, add 2 cups water.
Bring the water to a high boil, season with salt, and then add the rice. Return to a high boil, stirring constantly. Reduce to a low heat setting and cover your rice.
Cook for 20 minutes on low. REMEMBER NOT TO LIFT THE LID! Cooking time should not exceed 20 minutes.
You’ll see some steam escaping from the kettle while you cook. That’s a positive thing. Your rice is nearly done when the steam stops pouring out.
Rice that is cooked uncovered or peeked at to check whether it is done will be ruined.
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For more fantastic ideas, be sure to follow Foodgasm Recipes on Pinterest!
The chicken rice soup recipe is a tasty dish that can be made with ingredients like chicken, broth, and rice. It’s also one of Paula Deen’s favorite recipes.
Related Tags
- old fashioned chicken and rice soup
- creamy chicken rice soup
- wild rice chicken soup
- mexican chicken and rice soup
About Author
Ben Austin 