April 12, 2010 by Flora Dawn
My family has been sick this last week and have been requesting soup. I already made chicken and noodle soup so I was looking for some other ideas.
I had some leftover brown rice in my fridge, so I created a chicken & rice soup that was very good. I think this would be a great way to use up any leftovers from a chicken and rice dinner, or you could “cheat” and use a rotisserie chicken from the grocery store.
It’s a nice change from the typical chicken and noodle soup, and with the price of gluten free pasta, even soup can become an expensive meal. You can probably make this entire dish for about the same price as one package of those gluten free rice noodles. A delicious and inexpensive way to use up leftovers, you gotta love that.
Creamy Chicken & Rice Soup
This is a great dish to make if you have leftover chicken and rice in your fridge. The recipe makes a large pot of soup, but leftovers reheat very well.
- 4 ribs celery
- 4 carrots, peeled
- 1 onion, peeled
- 2 cloves garlic
- 2 Tb butter or oil
- 4 cups water
- 2 tsp chicken or vegetable bouillon (I use Better Than Bouillon brand)
- 2 cups cooked brown rice
- 2 cooked chicken breasts, shredded or diced
- 3 cups milk
- 2 Tb cornstarch
- 1/2 tsp poultry seasoning
- salt and pepper to taste
- Chop celery, onion, carrot and garlic (I use my food processor to do this when I am in a hurry). In a large pot, over medium heat, melt butter and add chopped vegetables; saute chopped vegetables until soft, about 8-10 minutes.
- Add water, bouillon, rice and chicken and continue to cook.
- Meanwhile, in a small bowl combine cornstarch with a few tablespoons of the milk to make a slurry. Add cornstarch slurry, milk and poultry seasoning to the soup and bring to a boil. Reduce heat and continue to cook to blend flavors, about 10 minutes. Season with salt and pepper if desired before serving.