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Cream of chicken and rice soup

Cream of chicken and rice soup

A warming winter soup - and budget friendly. This makes for a great family supper.

  • Serves: 8
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    • 15 ml (1 tbsp) olive oil
    • 500 ml (2 cups) mushrooms, sliced
    • 3/4 cup chopped celery
    • 3/4 cup chopped carrots
    • 1/4 cup chopped shallots
    • 1/4 cup cake flour
    • 1/4 tsp salt
    • 1/4 tsp freshly ground pepper
    • 8 cups chicken stock
    • 2 cups cooked Spekko Saman White Rice
    • 3 cups shredded cooked chicken
    • 1/2 cup sour cream
    • 30 ml (2 tbsp) chopped fresh parsley

Method

    1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
    2. Add stock and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Stir in chicken, sour cream and parsley and cook until heated through, about 2 minutes more.

    From the Spekko kitchen

    • Use any kind of onion instead of the shallots.
    • Leftover chicken works well in this recipe.