Creamy Chicken & Rice Soup

Creamy Chicken & Rice Soup This creamy, luscious chicken and wild rice soup is quick and easy to make thanks to pre-cooked rice and rotisserie chicken. Plus, it’s quite nutritious–clocking it at under 300 calories, with 3 grams fiber and 10 percent of your daily calcium and potassium in just one serving.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 35 mins

    TOTAL : 1 hr

    SERVING : 6

    YIELD : 6 cups

  • Heat oil in a Dutch oven over medium-high. Add onion, carrots, and celery to pot; saute 3 minutes, stirring frequently. Add mushrooms, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; saute 5 minutes, stirring frequently. Add stock and water; bring to a boil. Reduce heat and simmer 8 minutes or until vegetables are tender. Add chicken, rice, and remaining salt and pepper; cook 3 minutes.

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  • Combine whipping cream and flour in bowl, stirring with a whisk. Stir into soup; bring to a boil. Cook 2 minutes or until thickened. Stir in kale and parsley. Remove from heat and stir in vinegar.

Note: chopped regular, curly kale can be substituted for baby kale.