Creamy Chicken and Rice Soup

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Prep Time

10mins

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Time to Table

25mins

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Serves

6 (1-1/4 cups per serving)

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Ingredients

  • 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

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. Simmer for 1 minute. Add the chicken and sour cream. Cook on low heat until hot. Garnish with cracked black pepper, if desired.
  • Calories:342
  • Cholesterol:50
  • Dietary Fiber:1
  • Protein:24
  • Sodium:346
  • Total Carbohydrate:33
  • Total Fat:13

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