I wasn’t in the mood to cook a big dinner so I decided to make soup. I had leftover roasted chicken in the refrigerator so I thought a creamy chicken with rice soup would be a good choice. I have seen evaporated milk used in soup recipes to make it creamy without being full of fat and calories so I decided to give it a try. It turned out to be an excellent soup that was quick and very easy to make. It was thick, creamy, and delicious without all the guilt. My husband and I really enjoyed it and our daughter did too. My son didn’t seem too enthusiastic about it but he’s not a soup guy. I served it with a loaf of crusty bread and butter.
Creamy Chicken and Rice Soup:
- 1 tsp of olive oil
- 1/2 sweet yellow onion
- 2-3 carrots, diced
- 2-3 stalks of celery, diced
- 2 cloves of garlic, minced
- 5 cups of homemade chicken stock (click the link for the recipe)
- 1 tsp chicken bouillon (I love Herb ox)
- 1/2 tsp dried basil
- Sea salt and freshly cracked pepper to taste
- 1 bay leaf
- 1 cup cooked chicken breast, diced (more if you like)
- 1/2 cup long-grain white rice
- 1/2 cup of frozen sweet yellow corn, thawed
- 2 tbsp corn starch
- 1 (12 oz) can of evaporated milk
How to Make Creamy Chicken and Rice Soup
Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery once hot. Cook until tender, stirring occasionally, for about 5 minutes. Add the minced garlic and stir constantly for 60 seconds.
Add the chicken stock, diced chicken, rice, bouillon, basil, sea salt, black pepper, and bay leaf. Cover and cook over medium heat for 15-20 minutes.
Turn the soup up until it boils. Mix the corn starch and evaporated milk thoroughly in a bowl. Add the milk mixture to the boiling soup and stir. Lower the heat and add the corn. Mix thoroughly and simmer for a few more minutes. The soup will thicken as it sits. Enjoy.