Creamy Chicken and Rice Soup
Servings 4
Equipment
- Large Dutch oven
Ingredients
- 1 tbsp of olive oil
- ½ yellow onion
- 3 carrots diced
- 3 stalks of celery diced
- 2 cloves of garlic minced
- 5 cups of homemade chicken broth click the link for the recipe
- 1 tsp chicken bouillon I love Herb ox
- ½ tsp dried basil
- Sea salt and freshly cracked pepper to taste
- 1 bay leaf
- 1 cup cooked chicken breast diced (more if you like)
- ½ cup long-grain white rice
- ½ cup of frozen yellow corn thawed
- 2 tbsp cornstarch
- 1 (12-oz) can of evaporated milk
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery once hot, and cook until tender, stirring occasionally, for about 5 minutes.
- Add the minced garlic and stir constantly for 60 seconds.
- Add the chicken broth, diced chicken, rice, bouillon, basil, sea salt, black pepper, and bay leaf. Cover and cook over medium heat for 15-20 minutes.
- Turn the heat up to medium-high until it boils.
- Mix the cornstarch and evaporated milk thoroughly in a bowl.
- Stir the milk mixture into the boiling soup.
- Lower the heat and add the corn. Mix thoroughly and simmer for a few more minutes. The soup will thicken as it sits. Enjoy.