Creamy Chicken-and-Rice Soup

October 2009
Creamy Chicken-and-Rice Soup

by 24 people

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Makes: 4 servings

Prep: 5 mins

Cook: 30 mins

  • 2 tablespoons extra-virgin olive oil
  • 1 pound skinless, boneless chicken thighs
  • Salt and pepper
  • 3 carrots, sliced crosswise
  • 1/2 cup long-grain rice, rinsed
  • 1 16 ounce package  frozen black-eyed peas, thawed
  • 1 32 ounce container  (4 cups) chicken broth
  • 1 9 ounce package  frozen creamed spinach, thawed
  • 3/4 baguette, for serving
  1. In a large pot, heat the olive oil over medium-high heat. Season the chicken with salt and pepper. Add to the pot and cook, stirring, until golden, 6 to 8 minutes; transfer to a plate. Add the carrots, rice and beans. Cook, scraping up any browned bits, for 1 minute, then stir in the chicken broth and 2 cups water. Bring to a simmer over high heat, then lower the heat and simmer until the rice and beans are tender, about 20 minutes.
  2. Meanwhile, shred the chicken. Add to the soup along with the creamed spinach and cook for 5 minutes; season with salt and pepper. Serve with the baguette.
  • Slash calories by using chicken breast cutlets instead of the chicken thighs, and plain frozen spinach instead of the creamed.
  • Use about 1 1/2 cups cooked leftover rice--just add it during the last 10 minutes of cooking.
  • Stretch leftovers by stirring in 1 pound cooked rotini pasta and more chicken broth as needed.