Tuesday, October 29

Creamy Chicken and Rice Soup

Howdy friends, so we've made about 15 different soups in this house so far this Fall, and it's been really fantastic! I love love hot soup and bread season, and if I'm going to go through the motions of cooking a pot of soup, why not chop a little extra here and there and make a huge amount? Especially since I have a gorgeous red 20qt pot just sitting there waiting to be filled with steamy goodness:) That being said, just about every soup we've made has turned quite a large recipe, which is just fine because I can still easily share it with the prospect of you simply cutting it in half or more in order to make less of an insane batch.haha Here's today's:
This soup is really simply to make not only because of the method but also the ingredients are so few! It has such a creamy texture and rich flavor, and even my finicky three year old ate multiple bowls so there's another score! I didn't come up with this recipe out of thin air either just to be clear. My mother made her original version of this soup all the time when we were little, and so when I took it upon myself to make it in our house for the first time I couldn't help but add in tons more of this and a little less of that, throwing in new things and tweaking as we all do according to what we have available and also what we love, and this resulted recipe is really to die for. Give it a try for yourself!

Creamy Chicken and Rice Soup
Ingredients: (makes approx. 14 quarts)
- 8 cups of cooked chicken, chopped
- 16 cups chicken broth
- 10 bullion cubes
- 1 cup fresh lemon juice
- 1 teaspoon fresh ground white pepper
- 1 teaspoon kosher salt
- 1 1/2 stick of butter (3/4 cup)
- 1 large onion, chopped
- 3/4 cup whole wheat flour (white is fine)
- 10 egg yolks (save the whites for omelets:))
- 3 cups heavy cream
- 8 cups milk
- 6 cups of cooked white rice
- 8 cups of brown instant rice
(Remember that if you're not a huge portion cooker, feel free to simply cut each ingredient in half or thirds, etc to better suit your houses needs. However all the cooking directions remain the same! :))

Step #1: Start your white rice cooking in a smaller pot, and add your chicken broth, your bullion, salt, pepper, and lemon juice together in your large stock pot and bring to a boil. Once it's boiled for about 5 minutes, turn down to med/low, cover, and allow to simmer for about 15 minutes. 
Step #2: While your rice is cooking and broth boiling, saute your finely chopped onions together with half of your butter till they're nicely caramelized. Add them to the pot with your broth. Melt the rest of your butter in the onion pan and add in your flour, whisking frequently for several minutes till it turns into a thick golden brown paste. Once your broth is through boiling, whisk in your roux and turn the heat up to med/high.   
Step #3: Beat together your yolks, cream, and milk, and slowly pour a cup or two of the hot broth into the cream/egg mixture to heat it up. Finally you're going to pour the cream mixture into your pot, add in your rices and your chopped meat and allow to simmer for another 5-ten minutes. Season a little more with salt and pepper to your liking, and you're all done!
This is such a hearty and satisfying soup, and goes perfectly with some fresh pop-overs or rolls! If you're excited to make the full batch, just remember to check your pot to make sure it can handle that amount, and click through to this recipe for instructions on easily freezing your leftovers for many future meals!

As always, I really hope that you give it a try and come back to tell me how it worked out for you and how you loved it! Also thank you for visiting, and I wish you the best!
xo, Em
P.S. If you want more immediate updates about the baby, its probably best to follow on Instagram! xo
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  1. This looks delicious! I always order chicken and rice soup when I go out, but I've never tried it at home. This seems simple enough :)

  2. That looks so good! I always love your recipes.-Hanna Lei

  3. This looks amazing! How important would you say the flour is? I'm newly gluten free out of necessity and am still trying to figure out what corners I can cut. If you have no idea, that's fine. I just thought I would ask in case you do. :)

  4. I would try because I love rice and I love chicken :)

    Greets from the

  5. yum! perfect for the cold weather we are having!

  6. Holy sh** this looks good! Um, pinning now. The lemon is what got me- interesting.