Lightened Up Creamy Chicken Rice Soup

Creamy chicken and rice soup with vegetables.

Lightened Up Creamy Chicken Rice Soup

There's no better way to keep the fall wind at bay than to sit down and cozy up with this nourishing and hearty lightened up creamy chicken rice soup.

5 from 1 vote

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 193kcal

Author: Deborah Rainford

Ingredients

2 boneless skinless chicken breasts, chopped
2 shallots, diced
2 carrot sticks, diced
2 ribs celery, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 fresh bay leaves
3 sprigs thyme
1 cup brown and wild rice mix
1.5 litres chicken broth
500 ml milk
2 tablespoon cornflour
2 tablespoon water

Instructions

Directions
In a large heavy sauce pan heat the oil over a medium heat.
Add the shallots, carrots, celery and garlic.
Sweat the vegetables off for a few minutes until they are soft and the shallots are translucent.
Add the chicken, rice, bay leaves, 2 sprigs of thyme leaves and the chicken broth.
Bring to broth to the boil and reduce to a simmer.
Cook covered for about 20-25 minutes until the rice is cooked.
Add the milk and bring to the boil again.
Mix the cornflour with the water and add to the soup pot.
Bring to the boil for a minute.
Save the last sprig of thyme to garnish the soup bowls.
Serve with warm crusty bread and a large salad.
Makes 2 litres about 8 portions.

Nutrition

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