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Creamy Chicken, Vegetable, and Rice Soup

A creamy soup that can be adjusted to dietary and taste preferences. As is, it calls for chicken, vegetables, cooked rice, cream, and chicken stock.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 tbsp oil or fat
  • 1 ½ cup diced celery
  • 1 ¼ cup chopped onion 1 large or 2 small onions
  • 1 cup chopped carrots 4 large, peeled
  • 1 cup chopped peppers 2 large, seeded
  • 1 cup chopped bacon cooked
  • 2 cups green beans
  • 1 lb diced chicken cooked
  • 2 tsp garlic powder or more to taste
  • Salt to taste
  • 6 cups chicken or vegetable stock
  • ½ cup heavy cream
  • 2-3 cups cooked rice

Method
 

  1. In a large stock pot, heat three tablespoons of oil or fat. I used bacon fat.
  2. Add chopped celery, onion, and carrots to the pot and cook until the onions and celery are translucent. Sprinkle with salt and 1 tsp garlic powder as it cooks.
  3. Add the cooked chicken, bacon, peppers, and green beans. Stir in until everything is heated through, letting the flavors meld. Add 1 tsp garlic powder and sprinkle salt on to taste.
  4. Pour 6 cups of chicken stock into the pot and let simmer for at least a half hour. If you want it to sit on the stove for longer, add more stock than 6 cups.
  5. About 10 minutes before you’re ready to serve the soup, add heavy cream and cooked rice. Bring the soup back to a simmer and serve immediately.