Featured Kitchen

Creamy Chicken and Rice Soup

Written by Rachel Gnagy

Written By:  Rachel Gnagy @ Inscribed Photography & Design

(recipe originally from here)

One of my favorite ‘girly’ meals to make is soup served in bread bowls. I love getting the Broccoli Cheese soup at Quizno’s (it’s healthy because it has broccoli, right?) and Panera’s Cream of Chicken & Wild Rice soup. YUM. So when I saw a recipe on Pinterest for creamy chicken and rice soup, I thought I would give it a try!

You will need:

1 Tablespoon of olive oil

2-3 carrots, sliced

2 cloves of garlic, minced

5 cups of chicken stock

1 cup of cooked chicken, diced

1/2 cup of long grain rice

1/2 cup frozen corn, thawed

2 Tablespoon of cornstarch

1 12 oz can of evaporated milk

1/2 tsp. dried herbs of your choice

Salt and pepper to taste

The original recipe calls for celery and onion as well as carrots and corn. But my husband isn’t a huge vegetable fan and I wanted to cater to his taste – but you could definitely ramp up the veggie count in this soup.

Heat olive oil in a large pan over medium heat. Add carrots and cook about 6 minutes or until they are tender, stirring occasionally. Add minced garlic and stir constantly for one minute.

Once the garlic has been added and cooked, pour in the chicken stock. Add the chicken, rice, and herbs. I used thyme because I was out of basil – but I think basil would be perfect for this recipe.

Cover the pan and let it cook for about 20 minutes. You may need to turn down the heat if it starts to boil.

Combine the cornstarch and evaporated milk in a separate bowl. Turn the heat up on the stove until the soup begins to boil. Add the cornstarch and milk mixture to the soup and stir while the soup is boiling. Turn the heat back down a bit and add the corn. Let the soup cook for a few more minutes.

I couldn’t find any BIG bread bowls at the store, so I substituted. I bought Kaiser rolls from the bakery and hollowed them out for soup. They were the perfect serving size for me – sometimes bread bowls at restaurants are too filling. Top the soup off with some cheese and you are good to go!

What is your favorite soup?

Here’s our list of 10 Favorite Fall Soup Recipes!  Did your favorite make the list?

About the author

Rachel Gnagy

Inscribed Design & Photography began as a passion for art and creativity. As a senior in high school, Rachel Gnagy began to experiment with photography as an art form. She purchased her first ‘real’ camera in September of 2007 and began using it to teach herself about photography. Her passion for the art grew into a desire to learn more. She decided to make photography her area of study in college, beginning classes as a Photography major at Central Community College in Hastings in the fall of 2008.

Rachel graduated in May of 2011 as a Photography and Graphic Arts major. Being able to develop her creative eye as well as her artistic skills was incredibly helpful. Now, she is blessed to have her own (very small) business, Inscribed Design & Photography. She specializes in senior portraits, engagements and weddings, and fine art photography. Her husband, Samuel, often assists her during shoots and they enjoy working together through photography.

Inscribed Photography is the overflow of Rachel's passion for photography and art. Her goal is to inspire others to experience God’s character and glory through her work. She believes that God has given her a gift for creativity and her desire is to use that gift for Him.

  • http://www.ellabbella.com Leslie

    I can’t wait to make this, Rachel!!