Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup
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Calories 342 cals
Total Fat 13 g
Cholesterol 50 mg
Dietary Fiber 1 g
Sodium 346 mg
Protein 24 g
Total Carbohydrate 33 g

Prep Time: 10 Minutes

Time to Table: 25 Minutes

Serves: 6 (1-1/4 cups per serving)


  • 3 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups low sodium chicken broth
  • 1 cup quick cooking rice
  • 2 tablespoons all purpose flour
  • 2 cups diced cooked chicken
  • 3/4 cup Daisy Light Sour Cream


Heat the oil in a large saucepan over medium heat. Add the onion, celery, carrots, sage, salt and pepper. Cook for 5 minutes or until the vegetables are almost tender, stirring occasionally. Add 5 cups of the broth and the rice. Bring to a simmer and cook for 5 minutes, stirring occasionally. When the rice is tender, whisk the flour into the remaining 1 cup of broth and stir into the soup. Simmer for 1 minute. Add the chicken and sour cream. Cook on low heat until hot. Garnish with cracked black pepper, if desired.


Average Rating:
4 out of 0 5
PHXCook 11/27/2018

With needing to use up Thanksgiving leftovers and extra ingredients like turkey and chicken broth, tonight I was ready for something different other than a turkey sandwich for supper. This recipe is simple to make, and tastes much better than canned chicken with rice soup. I just swapped the cooked chicken ingredient with shredded turkey. This is a good sofa soup for when you want to get cozy on the couch and watch a movie.

serena1377 06/05/2016

This recipe tasted great I did however make a few tweaks I use canola oil instead of vegetable oil and dried parsley instead of sage not much of a fan got the daisy sour cream for free to try from influenster and the recipe was not bad do need a little more tweaks on the seasonings but other than that a great recipe will definitely do again

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