I can’t wait to share with you today my FAVORITE soup recipe ever! (Shhhh! Don’t tell my dad! He will be very upset if he finds out his beloved Chicken Tortilla Soup isn’t my favorite!) Our chicken tortilla soup is delish, and it’s definitely easier than this soup, but this soup recipe is just so dang DECADENT! It’s creamy and rich, and it is even better as leftovers than it is fresh! I made this soup recipe for a big church event once, and it VANISHED off of the table. I had so many requests for the recipe after that, so today I am going to share it with the world! I originally got this recipe from the mom of my sister’s friend. So, basically, I don’t know where it originated. I just know it’s divine.
***Before we go any farther let me explain one thing, because I have had some distressed readers contact me about the consistency of their soup. They are upset because it is runny and not like the picture. I know. Here’s the deal: these pictures were taken ON THE SECOND DAY of the soup. The first night it will be more watery like a true soup. The next day it will be thicker (and more flavorful). I like to make it in the MORNING or even the night before because it’s my favorite thick. However, it is still quite tasty the night of. I didn’t mean to mislead anyone with the pictures, so I do apologize for any confusion. I had eaten this as leftovers at my sisters’ house and was so upset the first time I made it because it wasn’t thick. But then it was the following day…. Not sure why, but I just go with it. I made this soup intending to photograph it the first day, but then something came up with my family to which I needed to attend, and by the time that I was done with that all of the natural light was gone for the day, so I took the pictures the second day. I apologize for the confusion, and I will definitely take a first day pic next time I make it to include in this post!***
I usually serve this soup in a bread bowl. I buy the loaves of Rhode’s Bread Dough and follow the instructions on the bag for making bread bowls. You can cut each loaf in thirds, or if you want the most enormous bread bowls ever you can cut them in half as well. Either way, it’s mmmmm mmmmm GOOD! As I said in the bolded and starred paragraph above, the soup seems quite watery on the first day and thickens up by the second day, so if you want it to be as thick as the photos then you should make it in the morning or even the day before you want to eat it.
Now, on to soup recipe! Enjoy!
- 3-4 chicken breasts, cooked and cubed or shredded
- 1 box (6 oz) Long Grain and Wild Rice mix (I use Uncle Ben's.)
- 2 (14.5 oz) cans chicken broth
- 4 cups milk (Regular or evaporated. I use a mix.)
- ½ cup butter
- ½ cup flour
- 1½ Tbs. cornstarch
- (1/2 tsp poultry seasoning, optional)
- 2 carrots, chopped
- 2 celery stalks, chopped
- Salt and pepper
- Cook the chicken.
- At the same time, cook the rice according to the directions on the box.
- In a large pot, melt butter. Add chopped carrots and celery and pepper to taste, and sauté for about 10 minutes until tender. Add flour, cornstarch and the poultry seasoning (optional), and whisk together quickly.
- Add chicken broth and milk, whisking quickly as you pour. Cook over medium-low heat stirring often.
- When the chicken and rice are finished, cut chicken into bite-size pieces and add both to the soup.
- The soup will be runny the first day and thick the second.
If you like this recipe then you may also like the following recipes.
Chicken Tortilla Soup