Creamy Chicken and Rice Soup
Heart and healthy chicken and rice soup that's creamy, easy to make, and loaded with chicken and veggies.
Servings: 6
Ingredients
- 1 tbsp olive oil
- 2 stalks celery chopped
- 2 carrots sliced
- 1 onion diced
- 2-3 clove garlic pressed
- 1 tsp dried oregano
- 2 cups shredded cooked chicken
- 1/2 cup wild rice or long grain rice
- 5 cups chicken broth or vegetable broth
- 2 bay leaves
- 1 tbsp cornstarch
- 8 oz package cream cheese
- kosher salt and pepper to taste
- 2 tbsp minced parsley
Instructions
- Heat the oil in a large dutch oven pot over medium heat.
- Saute the celery, carrots, and onion until soft, 3-4 minutes.
- Stir in the garlic and oregano, and cook for 30 seconds.
- Add the chicken, rice, stock, and bay leaf. Stir well to combine, then lower the heat and simmer for 15-20 minutes, or just until the rice is tender.
- In a small bowl whisk the cornstarch with 1 tablespoon of water or stock. Add it to the soup together with the cream cheese.
- Continue to simmer, stirring frequently for 5 minutes, until the soup is thick and creamy.
- Season to taste and garnish with parsley.
Notes
- use rotisserie chicken, or leftover turkey and chicken.
- add any other veggies like broccoli or zucchini
- use vegetable broth if you don't have any chicken broth.
- use light or fat-free cheese. you may skip the cheese and use whole milk
- any other oil of choice works
- fresh garlic cloves recommended
- serving size: one bowl, or two cups
- instead of cornstarch use any flour of choice
Nutrition
Calories: 339kcal | Carbohydrates: 22g | Protein: 19g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 77mg | Sodium: 621mg | Potassium: 457mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4050IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 2mg