This is a hearty soup with a lot of texture. It is perfect for this time of year when you are snowbound with a roaring fire and some crusty bread. You can really change the taste of the soup depending on what kind of chicken you use. Poached chicken yields a good flavor, whereas roasted chicken offers a more complex taste.

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified

Directions

  • Melt the butter or margarine in a large pot over medium heat. Add the onion, celery and carrots and saute for 5 to 10 minutes, or until onion is translucent and carrots start to get tender.

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  • Add the rice and stir to coat. Then add the chicken stock and the bay leaf. Reduce heat to low and simmer for 1 hour, or until rice is tender, stirring occasionally.

  • Add the heavy cream and puree 2 cups of the soup in a blender or food processor. Return this to the pot and add the chicken. Stir well and allow to heat through. Season with salt and pepper to taste.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

274 calories; 12 g total fat; 39 mg cholesterol; 864 mg sodium. 31.2 g carbohydrates; 12 g protein; Full Nutrition

Reviews (56)

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64 Ratings
  • 5 star values: 43
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1