We love this any type of chicken soup in my house, Chicken Noodle Soup is a staple, and Chicken Avocado Soup is loved by all. This chicken and rice soup has also become a staple and is on constant rotation in my home on chilly nights. It was originally a make-over requested from a reader who asked me to lighten up her original recipe, which was loaded with butter and heavy cream.
Chicken and rice soup is so easy to make. The beauty of this soup is you really don’t need all the cream, because rice is a natural thickener for soups and it actually gets thicker the longer it sits (you may even need to add more water the next day before reheating to adjust the correct thickness to your taste.) I add a little sour cream at the very end to give it a touch of cream, and it’s just delicious (my husband loves it!)
How To Make Chicken Rice Mushroom Soup
For the wild rice combo, I use a Carolina Long Grain and Wild Rice packet. If you can’t find that brand, you could use Rice a Roni Long Grain and Wild Rice.
More Chicken Soup Recipe You Make Enjoy
Chicken Barley Soup Enchilada Chicken Soup Chicken Soup with Acini Di Pepe Lentil and Chicken Soup Chicken Pot Pie Soup
