Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup
  • Prep Time: 20
  • Total Time: 35
  • Servings: 4-6

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About this Recipe


2 tbsp (30 mL) Olive oil
1/2 Onion, finely chopped
2 Cloves garlic, minced
1 Stalk celery, chopped
1 Medium carrot, peeled and chopped
3/4 cup (150 mL) Flour
1 tsp (5 mL) Curry powder
1/2 tsp (2 mL) Mustard powder
8 cups (2 L) Chicken broth
2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cooked and diced
2 cups (500 mL) Half and half cream (10%)
2 cups (500 mL) Cooked rice
Salt and pepper
3/4 cup (150 mL) Slivered almonds


HEAT olive oil in a large pot over medium-high. Add onion, garlic, celery and carrots. Cook for 5-6 minutes or until tender. Stir in flour, curry powder and mustard. Cook stirring constantly for 1-2 minutes. Gradually add chicken broth; whisk to combine. Bring to a boil then reduce heat to low and simmer for 8-10 minutes. Stir in cooked chicken. Heat through and add cream and cooked rice. Season with salt and pepper. Simmer gently for 12-15 minutes. Serve garnished with slivered almonds.


Substitute brown or wild rice for white rice.

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