Need a warm meal tonight that tastes great? Give this creamy rice and chicken soup a try! Add a salad and you have a complete meal!

I don’t know about you, but I love soup in the winter!  The rest of the year I can take it or leave it, but when it’s cold outside I want something to warm my insides.  I have quite a few go-to recipes (like: Zucchini and Tomato or Baked Potato), but I’m giving this new soup a try.  This one might make into the rotation!  Try it and let me know what you think.

Creamy Rice and Chicken Soup

Ingredients

• 1 Tbsp olive oil
• 1 Garlic clove, minced
• ¼ Onion, chopped
• 3 Cups chicken broth
• 2 Cup cooked rice
• 4 oz chopped chicken, cooked
• 1 Carrot, sliced
• 1 Bay leaf
• ½ Cup milk
• 2 Tbsp heavy cream
• Salt and pepper to taste
• Optional: celery

Directions

1. In a pot, heat the olive oil and sauté the garlic, onion, and carrot.
2. Mix in the chicken broth, rice, bay leaf, salt, and pepper.
3. Bring to a boil, then simmer until the rice is tender (about 20 minutes).
4. In a bowl beat the milk and heavy cream.
5. Stir in the milk mix and the chicken into the soup.
6. Cook for 3 minutes.
7. Serve in bowls and enjoy.

Tip:  Stir in 2 tbsp of cornstarch into the milk mix to make it creamier.

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Creamy Rice and Chicken Soup

Ingredients

• 1 Tbsp olive oil
• 1 Garlic clove minced
• ¼ Onion chopped
• 3 Cups chicken broth
• 2 Cup cooked rice
• 4 oz chopped chicken cooked
• 1 Carrot sliced
• 1 Bay leaf
• ½ Cup milk
• 2 Tbsp heavy cream
• Salt and pepper to taste

Instructions

1. In a pot, heat the olive oil and sauté the garlic, onion, and carrot.
2. Mix in the chicken broth, rice, bay leaf, salt, and pepper.
3. Bring to a boil, then simmer until the rice is tender (about 20 minutes).
4. In a bowl beat the milk and heavy cream.
5. Stir in the milk mix and the chicken into the soup.
6. Cook for 3 minutes.
7. Serve in bowls and enjoy.
8. Tip: Stir in 2 tbsp of cornstarch into the milk mix to make it creamier.