Chicken With Cream Of Chicken Soup And Rice is a simple to make but tasty recipe that you can try whenever you want to eat something different. The best part is that you can try this recipe at your own home !

Chances are you don’t know what chicken with cream of chicken soup and rice is. If you get requests to cook it often, I’d suggest changing the name.

SOUPER RICE (ONLY 5-INGREDIENTS)

Souper Rice – quick creamy cheater risotto recipe made with minute rice, cream of chicken soup, chicken broth and parmesan cheese – ready in 10 minutes.

Remember this recipe.

This “Souper Rice” is so good! It is like a cheater risotto. This rice is made with chicken soup, instant rice, chicken broth, and parmesan cheese. It only takes about 10 minutes from start to finish. We both loved the flavors. This is a great base recipe to get creative with. You could add some chicken, peas, and mushrooms and this rice would be a full meal.

Feel free to use Cream of Mushroom soup or your favorite Cream of Soup flavor in this dish. You can also switch up the cheeses. Cheddar, asiago, romano – use whatever your family likes. I used grated parmesan cheese from the green jar and it tasted great!

SOUPER RICE

Yield: 4 people

Prep Time 5 mins

Cook Time 8 mins

Total Time 13 mins

Souper Rice – quick creamy cheater risotto recipe made with minute rice, cream of chicken soup, chicken broth and parmesan cheese – ready in 10 minutes.

Ingredients:

• 1 (10.75-oz) can cream of chicken soup (can use 98% fat free)
• 1½ cups chicken broth
• 1½ cups uncooked instant white rice
• ¼ cup grated Parmesan cheese (green can or fresh)
• dash freshly ground black pepper

Instructions:

• Heat the soup and broth in a 2-quart saucepan over medium-high heat to a boil.
• Stir the rice, cheese, and pepper into the saucepan. Cover the pan and remove from heat.
• Let stand for 5-8 minutes, until rice is cook and most of the liquid is absorbed.

Notes:

This recipe is specifically made for Instant White Rice. Using any other kind of rice will not work with this particular recipe. 

You can use any can of condensed cream soup that you enjoy. Cream of chicken, mushroom, celery, or broccoli all works fine.

I used parmesan cheese, but you can use any cheese that you prefer.

Rice and Cream of Chicken Soup

10 Min(s)

10 Min(s) Prep

Turn out a tasty soup in just 10 minutes with this Rice and Cream of Chicken Soup recipe. With just four ingredients, great taste doesn’t get any easier.

What You Need

Select All

3 Servings

1 can (10-3/4 oz.) condensed cream of chicken soup

1-1/2 cup water

3/4 cup instant white rice, uncooked

2 Tbsp. KRAFT Grated Parmesan CheeseADD TO CART

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Let’s Make It

1

Cook soup with water in medium saucepan as directed on recipe.

2

Stir in rice; cover. Remove from heat. Let stand 5 min.

3

Stir in cheese.

Kitchen Tips

Tip 1

Substitute

Prepare using reduced-fat reduced-sodium condensed cream of chicken soup.

Tip 2

Substitute

For a creamier soup, substitute milk for half of the water.

Tip 3

Special Extra

Add 1/2 tsp. curry powder to hot soup along with the rice.

Nutrition

Calories

190

% Daily Value*

Total Fat 7g

9%

Saturated Fat 2.5g

13%

Trans Fat 0g

Cholesterol 15mg

5%

Sodium 800mg

35%

Total Carbohydrates 25g

9%

Dietary Fiber 0g

0%

Sugars 1g

2%

Protein 6g

12%

Vitamin A

6%

Vitamin C

0%

Calcium

6%

Iron

15%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

3 servings, about 1 cup each

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup is such a rich, hearty and satisfying soup! It’s like a chicken noodle soup but it uses a variety of flavorful rice instead of noodles, and it’s made creamy with a milk and heavy cream based béchamel sauce. Everyone will love it!

Chicken and Rice Soup

Not only will you enjoy the velvety creamy goodness of this soup but also the textural contrast and it’s unique flavor. It’s one of those recipes you’ll crave.

My family loves this soup and chances are your family will love it too, just check out the reviews!

The wild rice blend offers something that pasta doesn’t in traditional chicken noodle soup. It has a light natural sweetness to it then I’ve included lemon zest to balance that with a faint little tang. And all the herbs just nicely compliment and balance it all.

It may call for a few pots which seems like a hassle but I’m telling you it’s worth it!

Chicken and Wild Rice Soup Ingredients

• Wild rice blend: I like to use Lundberg’s blend.
• Onion, carrots and celery: These are used to make the mirepoix which really flavor the soup.
• Butter: This makes the soup deliciously rich.
• Garlic: You can add more if preferred.
• Chicken broth: I like to use low-sodium. Regular will work fine just add less salt to the soup.
• Thyme, marjoram, sage and rosemary: You can use dried or fresh herbs.
• Salt and pepper: Season to taste.
• Chicken breasts: Thighs will work too just cook a little longer as needed.
• Flour: This helps thicken the soup don’t omit. If needed you could try a gluten-free option below.
• Milk: I recommend using anything but skim milk.
• Cream: Half and half could be substituted.

How to Make Chicken and Wild Rice Soup

1. Prepare rice according to directions listed on package.
2. Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
3. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a simmer.
4. Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 – 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts – if they don’t fully immerse in broth).
5. Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat.
6. Meanwhile in a separate medium saucepan, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly.
7. Then while whisking vigorously, slowly pour milk into butter/flour mixture. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens.
8. Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat.
9. Let soup cool slightly and serve.

Make this chicken and wild rice soup gluten free!

If you are looking to make this soup gluten free, it could probably be done by swapping out the flour for 1/3 the amount of cornstarch and blending it well with some of the milk instead (of course you wouldn’t be making a roux anymore but I’d still add in some of the butter for flavor and richness). Then check labels to ensure they are gluten free.

Can I freeze this soup?

Dairy doesn’t freeze well because it can split and curdle so I wouldn’t advise freezing it. You can however store it in the fridge for up to 3 days.

Can I use leftover chicken or turkey?

Yes. You can use leftover cooked chicken or turkey if you have some to use up. If doing so wait until the end to add it so it doesn’t get overcooked (tough and dry).