Creamy Chicken and Rice Soup

Yes, I’m calling it soup and my husband will just have to deal with it. I’ll make him some garlic bread to dredge in it.

I’m starting with packaged chicken stock, but cooking the chicken in that stock for a double punch of chicken flavor, and I’m not removing the skin from the chicken, because —chicken fat! You can’t overestimate the importance of chicken fat in your soup for flavor. Then, I’m using a combination of brown basmati and wild rices, cooked in the stock, so they soak up all that flavor and do some thickening.

I used 3 chicken thighs, bone-in skin-on, and 3 boneless, skinless chicken breasts. While it was a lot of meat, it was just fine for the 2+ quarts of soup.

Creamy Chicken Rice Soup

  • Servings: makes 2 quarts
  • Difficulty: easy
  • Print

Stock and chicken:

3 large chicken thighs, with skin and bones, browned in 1 tablespoon bacon fat

3 large boneless, skinless chicken breasts

1 large carrot, cut in large chunks

1 large yellow onion, with skin, cut in half

top of large celery bunch, about three inches, including leaves

2 quarts chicken stock, packaged or homemade

1/2 teaspoon coarse ground black pepper

  1. Brown chicken thighs in 1 tablespoon bacon fat in large stock pot over medium-high heat.
  2. Add the rest of the ingredients and bring to a boil, then simmer, covered, for 30 minutes.
  3. Remove chicken breasts and continue to simmer the thighs in the stock, covered, for another 30 minutes.
  4. Remove thighs. Strain stock and return to pot.
  5. Pull the chicken into rough shreds or cut uniformly while the rice cooks.

Rice:

1 cup brown basmati rice

1/4 cup wild rice

tender heart of celery bunch (about 1 1/2 cups), including leaves, thinly sliced

3-4 carrots, diced (about 1 1/2 cups)

about 2 tablespoons finely chopped parsley

  1. Bring strained stock to boil and stir in rices and vegetables.
  2. Reduce to simmer, cooking. covered, for about 45 minutes or until done.

Finishing soup:

pulled chicken (about 4 cups)

2 cups heavy cream

Optional: about 1 cup frozen corn

salt & pepper to taste

  1. Add chicken to simmering stock; return to simmer.
  2. Add cream, salt & pepper to taste, and corn, if using. Return to simmer, cooking until heated through, especially if you added frozen corn.
  3. If you prefer a thicker gravy, here are some tips from The Kitchn on ways to thicken soup: http://www.thekitchn.com/soups-on-7-ways-to-make-any-so-106057

 

Author: Barbara

I have a PhD in American Literature and taught in higher education for over twenty years and directed two Centers for Instructional Technology before retiring.

2 thoughts

Comments?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.