- Carrots, celery, onion – In the world of chefs, this is called mirepoix, and it’s a classic trio that serves as the base for many soups and stews.
- Garlic – I say half a teaspoon in the recipe card, but feel free to add as much as your heart desires!
- Canola oil – For sautéing the vegetables.
- Uncooked rice – I use jasmine rice because I love its fragrance and nutty flavor. But you can also try other varieties like brown or wild rice. Just make sure to add more liquid to the soup and cook it a bit longer.
- Dried basil and pepper – For added flavor.
- Chicken broth – The broth serves as the flavorful base of the soup. Feel free to use homemade broth if you have it, but any good quality store-bought broth will do.
- Evaporated milk – To add richness and creaminess to the soup.
- All-purpose flour – To thicken the soup. It creates a rich and creamy soup with the broth and milk.
- Chicken breast – You’ll need cooked and sliced chicken breast or shredded roasted chicken for added flavor.
How to Make Creamy Chicken and Rice Soup
The most work you’ll have to do for this recipe is to chop the vegetables. From there, it’s just a matter of measuring and stirring!
1. Chop the vegetables.
You’ll need a carrot, celery stalks, an onion, and as much garlic as you’d like.
And if you want to speed up the preparation (after peeling), use a food processor. Just pulse everything a few times, and it should be roughly chopped.
Very easy.
