Hearty Cream of Chicken & Rice Soup using LEFTOVERS!

Hi Guys!

Well, Autumn is upon us. Here in Michigan today, it was dark, rainy and cold. What a PERFECT time to make a hearty soup for dinner! And, it’s a great way to clean out your fridge from any leftovers from dinners past.

Tonight I made Cream of Chicken & Rice Soup using leftover chicken breasts and vegetables I had used this week for previous dinners.  This soup is extremely simple, and inexpensive. It starts with a simple bechamel sauce. I remember when I first learned how to make this, from my girlfriend Naida, it sounded VERY fancy-schmancy…. and difficult. But trust me, it is one of the easiest things to make. And if you are a newbie to cooking from scratch, for very little effort you can really impress yourself and your family. haha

 

I feed a BIG family of 6… Me, my Husband and 4 growing boys. They can eat…. a lot! So, I am going to give you a simple version to feed 4…. but if you have a growing family like mine, just go ahead and DOUBLE this recipe. 😀

Cream of Chicken & Rice Soup
Serves 4
A hearty soup that you can make fresh OR use leftovers in your fridge!
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Total Time
30 min
Total Time
30 min
599 calories
50 g
154 g
22 g
50 g
12 g
550 g
242 g
16 g
1 g
8 g
Nutrition Facts
Serving Size
550g
Servings
4
Amount Per Serving
Calories 599
Calories from Fat 193
% Daily Value *
Total Fat 22g
33%
Saturated Fat 12g
59%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 154mg
51%
Sodium 242mg
10%
Total Carbohydrates 50g
17%
Dietary Fiber 3g
12%
Sugars 16g
Protein 50g
Vitamin A
127%
Vitamin C
14%
Calcium
36%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 TBS butter
  2. 4 TBS all-purpose flour
  3. 4 cups milk
  4. 4 tbs chicken bouillon.paste OR 8 chicken bouillon cubes
  5. 1 lb chicken breasts or leftover chicken, cubed up or shredded
  6. vegetables..... I usually empty my fridge of all leftover vegetables from previous dinners which for me usually include green beans, carrots, cubed boiled potatoes, sweet baby peas and corn. The amount here is optional and up to you.
  7. 1 tsp black pepper
  8. 1 Tbs sweet basil
  9. 1 Tbs parsley
  10. 1 tsp granulated onion
  11. 1 cup cooked rice (I used leftover rice but make fresh if you need to... or omit it altogether)
Instructions
  1. In a larger saucepan or pot, over medium heat melt butter.
  2. Add your flour to melted butter and whisk continuously to cook flour for 30 seconds.
  3. Slowly add milk into your pot.
  4. Whisk together well.
  5. Add chicken bouillon or paste.
  6. Bring to a boil. This will thicken your cream sauce.
  7. Now add your spices.
  8. Whisk well and taste. Adjust your spices according to your liking.
  9. Now, add your cooked chicken meat and vegetables.
  10. Add cooked rice.
  11. Stir well and bring back to a boil and simmer on low for about 15-20 minutes.
  12. Serve with a good crusty bread roll or buttermilk biscuits and enjoy!
Notes
  1. If you want your cream soup a bit thicker.... add 3 Tbs of corn starch to 1 cup of water and add it to your soup and return to a boil. This is a great little trick that works wonderfully without giving your soup lumps!
beta
calories
599
fat
22g
protein
50g
carbs
50g
more
The Kneady Homesteader http://thekneadyhomesteader.com/

 

5 thoughts on “Hearty Cream of Chicken & Rice Soup using LEFTOVERS!

  1. This looks delish! I will make it tomorrow because I happen to have all the ingredients in the fridge. I love your videos and blog posts.

  2. I recently made rice out of cauliflower and am thinking of making this soup recipe with cauliflower rice! Hubby is diabetic and any way I can get carbs down in our diet I am willing to try! Plus we have a BUNCH of cauliflower growing out in the garden that I need to figure out ways of using up!

    • Rachelle that sounds INCREDIBLE!!!! What’s so nice about this recipe is that the sky is the limit! You could turn it into anything! Broccoli and cheese soup, cauliflower and white cheddar would be phenomenal, cream of mushroom and wild rice….. ANYTHING! 😀 Once I learned how to make a simple bechamel sauce, the doors opened up. You can turn it into an Alfredo sauce over chicken and cauliflower even! 😀 Let me know what you end up making…. post a picture on my facebook too and I will share it on my front page if you want me to! 😀

    • I have a dehydrator and have dehydrated (and re-hydrated) all veggies I grow and get on sale. Very economical. Your homegrown is known to you and if you get your veggies from your Produce Man at your store you’re set.
      Cauliflower turns a dark creme shade but comes almost back to color when re hydrated. I like to add carrots and broccoli when re hydrating (also from d-h) as a dish. I think it tastes sweeter and slightly denser than fresh but delish all the same if not more so.
      So how do you make cauliflower rice? Chop up finely?

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