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Creamy Chicken and Rice Soup

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Creamy Chicken and Rice Soup

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Course: Soup
Cuisine: American
Keyword: Creamy Chicken and Rice Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5
Calories: 178kcal


  • 1 medium onion
  • 1 medium carrot
  • 1 stalk celery
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 3 1/2 cup chicken broth, low-sodium
  • 1/3 cup long-grain rice
  • 3/4 teaspoon basil, dried
  • 1/4 teaspoon black pepper, ground
  • 1/8 cup flour, all-purpose
  • 1 cup Evaporated Milk, regular


  • Chop onion, carrots, celery, and mince garlic.  In a large soup pot, add the oil and cook the chopped vegetables until tender. Stir in the broth, rice, basil and pepper. Bring to a boil, reduce heat, and cover.  Simmer until rice is cooked.
  • In a small bowl, combine flour and milk. Whisk until smooth.  Stir into the soup, and return to a boil.  Cook until soup begins to thicken and is hot.
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Calories: 178kcal | Carbohydrates: 26g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 117mg | Fiber: 1g | Sugar: 5g

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