Cheesy Chicken and Rice Soup

January 20, 2016
I decided to give this recipe a re-post this week.  It was originally posted back in March and there was literally nothing posted.  Well, just "here's the recipe".  Wow..I must of been feeling really lazy that day. Forgive me!
Anyway, this soup is perfect for this time of year.  We have hit a nice 10 degrees this week and the wind has been blowing. Everything is frozen and doing anything outside of the house is not even possible. Not fun.
Cabin fever is starting to set in quickly.  I'm just hoping we hit over 30 degrees in the next few days. That way, the kids can at least get outside with their sleds and I don't go completely crazy.


A nice, warm, cheesy, bowl of soup is just what is needed. This one is super thick with cheese and filled with rice, chicken and veggies.

Serve it up with some crusty bread and stay warm!


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Cheesy Chicken and Rice Soup

Ingredients

  • 3 cups cooked chicken, shredded or chopped
  • 2 TBSP butter
  • 1 small onion, chopped
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 tsp minced garlic
  • salt/pepper, to taste preference
  • 1 3/4 cup cream
  • 6 cups chicken broth
  • 1/4 cup milk
  • 1/4 cup flour
  • 1 cup dry white rice
  • 8 oz shredded cheddar cheese

Instructions

  1. In a large pot, melt butter. Add in onion, celery, and carrots. Cook for 5-10 minutes or until they are soft. Then, add in garlic and chicken. Season with salt/pepper.
  2. Pour in chicken broth and cream. Then, add in rice. Increase heat and bring to a boil. Cover pot and reduce heat. Cook for 10-15 minutes or until rice is tender.
  3. In a small bowl, whisk together milk and flour until smooth. Pour into pot and let it cook(with lid off) for 5 minutes or so.
  4. Turn off heat and stir in cheese. Stir until smooth. Soup will thicken as it cools.
Yield: Serves 6-8
Tags: Adapted From Iowa Girl Eats

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