Here’s a much lighter take on chicken and rice that has now become one of my favorite soups of all-time. Reviewers suggest that the soup is restaurant-quality, even without the heavy cream.
- 2 tsp. Butter or Olive Oil
- 2 chopped carrots
- 1 chopped yellow onion
- 3 cups of chicken broth
- 3 cups water
- 2 cooked chicken breasts, shredded
- Half cup of parboiled rice
- 1/4 cup butter or buttery spread
- Freshly ground pepper
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/4 cup four
- 1 cup milk (1% or 2% is best)
Heat a large pot or dutch oven to medium. Melt butter in pot and sauté carrots and onion until softened but not browned. Add broth, water and chicken to pot. Bring soup to a rolling boil, then stir in rice. Cover and remove from heat and rest for 15 minutes.
In a medium saucepan over medium heat, melt butter. Stir in pepper, onion powder and oregano until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium-low heat until heated through and soup thickens to desired consistency, about 15-20 minutes.