Creamy Chicken & Rice Soup Recipe



  1. 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.
  2. 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.

Nutrition Facts

Calories 284

Fat 12g (18%)

sat 5g (23%)

Protein 18g

Carb 27g (9%)

Fiber 3g (11%)

Sugars 4g (added sugars 0g)

Sodium 525mg (26%)

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