Creamy Chicken Rice Soup Recipe

  • 1/2 cup chopped carrot
  • 1/3 cup finely chopped onion
  • 1/3 cup chopped celery
  • 2 tablespoons butter or stick margarine
  • 1/4 cup all-purpose flour
  • 2 (14.5 ounce) cans reduced sodium chicken broth
  • 2 cups cooked long-grain rice
  • 1 cup cubed cooked chicken
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 cup 2% milk
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine
  1. In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.