Southern•comfort
Creamy Chicken & Rice Soup
It's hard to beat a heaping bowl of Creamy Chicken & Rice soup. Add a slice of cast iron cornbread, and you've got a southern meal!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 32 oz. carton chicken broth
- 2 cups rotisserie chicken (diced)
- 6 oz pkg. long grain wild or white rice (uncooked)
- 1 cup frozen green peas
- 1/2 cup carrots (diced)
- 1 small onion (diced)
- 1/4 tsp. cracked black pepper
- dash of garlic powder
- 2 Tbsp. cornstarch (mixed with 3 Tbsp. water to make a thin paste)
- 1 cup half & half
- salt to taste (it may be salty enough if you use regular chicken broth)
Instructions
- 1
In a large dutch oven, bring chicken broth to a boil.
- 2
Add chicken, uncooked rice, peas, carrots, onion, pepper and garlic powder.
- 3
Reduce heat to low, cover and cook for 45 minutes, stirring frequently.
- 4
Mix cornstarch with water to make a paste.
- 5
Take soup off of heat and add cornstarch mixture. Stir until soup thickens.
- 6
Add half & half and stir well.
- 7
Add salt to taste.
- 8
Serve piping hot.