Warm up with a bowl of this chicken and rice soup that's ready to serve in just 45 minutes. It's a delicious way to use your leftover chicken or turkey, and is so tasty it's sure to become a soup-time favorite!
cost per recipe: $5.57
Heat the butter in a 4-quart saucepan over medium-high heat. Add the carrots, onion, celery and thyme and cook for 10 minutes or until the vegetables are tender.
Stir in the flour. Increase the heat to high. Stir in the broth and milk and heat to a boil. Cook and stir for 5 minutes.
Reduce the heat to medium. Stir in the chicken and rice and cook for 5 minutes, stirring occasionally. Season to taste with salt and pepper.
Definitely a Keeper!
So delicious!! A great comfort food
Delicious and you can also use Swanson's Chicken a la King. It comes in cans and we add Cream of Chicken soup a couple of cans of chicken and serve it over rice. It is easy and great for Fridays or any Lenten day or any day especially. Kids will love this.
Very good recipe. I doubled everything and the only change I made was to add a tsp of ground sage. Everyone loved it. Will make it again!
This was so easy and taste so good I did add some adobo and some garlic and I used almond milk so amazing all the kids loved it
Where in the recipe does it call for soup starter, or cream starter? All of the reviews mention it, but the recipe doesn't
Thanks for reaching out. This recipe has been adapted to no longer use the Cream Starter.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.