by Kami Bigler posted in Life & Home

When it's cold out, pure comfort food is what we crave. There are many different chicken and rice soup recipes out there, but this one is definitely a keeper. We recently had a family night where we each brought a different soup to the gathering and I brought this one and everyone loved it so much. It?s a family favorite for sure.

One of my favorite time saving tips when making this soup is to use a rice cooker. The rice comes out perfectly every single time. I can't believe I lived without mine for so long!
I also love to use rotisserie chicken for this recipe too. Sometimes I?ll buy two rotisserie chickens, shred all the chicken at once, and freeze most of it. It always comes in handy for recipes like this that call for shredded chicken.

Ingredients:

1 cup flour
1 stick butter

1 tablespoon chicken soup base

2 chicken breasts, cooked and shredded small

1 cup cooked rice

½ cup frozen peas

1 carrot, grated fine

6 cups water OR 6 cups chicken stock

¾ Tablespoon salt

1 pinch of pepper

¾ cup milk or cream
Directions:

1. Steam the rice (as directed on your rice steamer), shred the cooked chicken, peel the carrot and then grate the carrot.

2. In a large stock pot add the butter and flour and make a roux. Continue stirring the flour in the hot pan with the butter until the flour and butter creates a brown paste.

3. Add the chicken stock, salt, pepper and chicken soup base. Stir and cook for 30 minutes until well combined.

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