Also, you can omit the evaporated milk or replace it with something healthier, like skim milk or a dairy-free alternative.
While it won’t be as thick, it will be healthier.
And if you’re gluten-free, use arrowroot flour instead of all-purpose flour, and you’re good to go.
Should I cook the rice before adding it to the soup?
No. It’s important to cook the rice in the broth to absorb all the flavors.
That said, you can speed up the cooking time and use leftover rice if you prefer.
What can I serve with chicken and rice soup?
You can’t go wrong with crusty bread on the side of any soup! But I also like garlic bread and soft rolls.
Or, if you prefer a light contrast to the rich and heavy soup, make a quick and refreshing salad.
The soup already contains chicken, but for an extra dose of protein, pair it with buttered mushrooms.
How can I thicken chicken and rice soup?
I doubt you’ll encounter this problem because the rice in the soup absorbs liquid very well.
And you’ll be adding flour to the mixture, which thickens during cooking.
But if you want it even thicker, add another tablespoon of flour – no more than that, as it will affect the flavor.
Can I freeze chicken and rice soup?
Unfortunately, no. This soup contains milk in the broth, which will separate once frozen and thawed.
Plus, rice doesn’t always freeze well. So it’s best to store and consume it fresh.
What variations can I make with this soup?
- Add more substance with vegetables like potatoes, peas, and corn or chopped green veggies like kale, cabbage, or spinach.
- For a more flavorful soup, use chicken thighs instead of breasts.
- Experiment with spices and seasonings, such as Italian seasoning, thyme, turmeric, or cayenne pepper.
- Make it richer with grated parmesan or sharp cheddar.
How to Store Creamy Chicken and Rice Soup
Let the leftovers cool completely at room temperature, transfer them to an airtight container, and refrigerate for 3 to 4 days.
Keep in mind that the longer the soup sits, the thicker it becomes because the rice will continue to absorb the broth over time.
So, you’ll need to add a bit of liquid when reheating, such as broth or milk.
Note: Because it contains milk and rice, this soup doesn’t freeze well.
