Easy Creamy Chicken Rice Soup
Servings 8 servings
Calories 255kcal
Ingredients
- 1 medium onion diced
- 2 medium carrots sliced
- 1 rib celery chopped
- 1 Tbsp olive oil
- 8 cups chicken broth
- 1 cup uncooked long grain rice
- 2 bay leaves
- 1 tsp salt more or less to personal taste
- 1 tsp freshly ground black pepper
- 1 tsp Herbs de Provence
- 1 tsp granulated garlic minced
- 1 tsp onion powder
- 1/2 tsp lemon pepper
- 1 cup low fat half and half or light cream
- 3 Tbsp cornstarch
- 3 cups roughly chopped rotisserie chicken
- 3 Tbsp chopped flat leaf parsley
Instructions
- In a deep soup pot or 6 quart dutch oven, cook onion, carrot and celery in a couple of drizzles of olive oil. Cook over medium-high for 5 minutes or until softened.
- To the pot add chicken stock, rice, bay leaves, salt, pepper, Herbs de Provence, garlic, onion powder and lemon pepper. Mix well. Bring to a boil, then cover and cook over medium-low for 20-25 minutes and rice has softened, stirring occasionally.
- Whisk cornstarch into cold half and half until dissolved. Whisk into soup. Add chicken. Taste and adjust salt to your taste. Cook for 3-5 minutes just until lightly thickened and chicken is heated through.
- Mix in chopped parsley just before serving. Serve immediately.
Nutrition
Serving: 1serving | Calories: 255kcal | Carbohydrates: 27g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1213mg | Potassium: 398mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2799IU | Vitamin C: 22mg | Calcium: 43mg | Iron: 1mg