Let me tell you. This is a game-changer for me. It is very creamy but doesn’t feel like a heavy soup. This recipe makes the perfect chicken and rice soup with a lovely creamy twist. My kids loved it. It is hearty, satisfying, and velvety. I will go in my favorite soups list and make a repeat appearance on the menu this winter.
How To Make Chicken and Rice Soup?
In a 3-quart Dutch oven or pot, melt the butter over medium-high heat and saute the carrots, celery, and onion until they are tender for about 5 minutes. Stir in the rice and pour in the chicken stock. Add the fresh thyme sprigs and chopped fresh parsley, and bring to a boil. Reduce heat and simmer for about 15 minutes. In a small bowl, whisk the flour and evaporated milk together until smooth and pour this mixture into the pot. Bring to a boil and cook for about 3 minutes or until thickened. Add the cooked chicken cubes and season with salt and pepper. Simmer for about 3 more minutes or until the chicken is cooked through.
Storing Method
If you have any leftovers, place them in an airtight container and keep them in the fridge for up to 4 days. If you wish to freeze this soup, let it cool completely and store it in an airtight container or freezer bag. Label it with the date, and freeze for up to 4 months.
Cooking Tips
If you want a thicker soup, add an extra tablespoon of flour into the evaporated milk. If you don’t have butter, you can use vegetable oil to saute the veggies, but I highly recommend butter. Season with salt and pepper until the end. As the soup cooks, it will evaporate, and if you add salt before this, it might become too salty. Use a whisk to mix the flour and evaporated milk to prevent lumps from forming.
