This is another one of those recipe mash ups, where I started to crave something that I thought was probably high calorie (rice, heavy cream, butter, etc) so I did some research, compared some recipes, and came up with my own take, making substitutions and additions to get a tasty result at a lower calorie count, and I’m pretty happy with the results. Even my “soup isn’t real food” husband ate it… which says a lot. Because, I probably make 20 different soups, and he only eats 2 prior to this one. I hope you enjoy it too. Directions for stove top and instant pot are listed below.
Editors note: Want a non-creamy, super low cal version? I made this as a regular chicken and wild rice soup first, and then I added all the “creamy” ingredients at the end, so what I have here is really 2 recipes for 2 delicious, but different soups. If you want to make it a regular Chicken and rice soup, leave out the 3 ingredients indented at the bottom. It will make 9 (1 cup) servings at 120 calories each. Next time I make this soup, i’ll take photos of the non-creamy variety and post that recipe separately, but for now… this will do 🙂
- 1 onion, diced
- 2 whole carrots or a cup of baby carrots, diced
- 3 stalks of celery, chopped into appx 1/4 inch slices
- 1 lb of chicken breast, boneless skinless
- 1 box of rice a roni (or uncle bens, or any other brand) long grain and wild rice with seasoning packet
- 32 ounces of chicken stock
- 2 cups of water
- 2 Tablespoons of better than boullion, or 2 chicken boullion cubes
- 1 tbsp dried parsley
- salt and pepper to taste
- 2 cups of 1% milk
- 3 tablespoons of corn starch
- 1 can of cream of mushroom soup
1. Warm a large soup pot on medium heat, and add about 1/2 cup of the stock, along with your onion, carrot, and celery. Cook in the broth (adding more as you go if necessary) until the veggies start to get tender.
2. Once vegetables are tender, Cube your raw chicken, and add it to the mix with another cup or so of the stock. Cook about 5 minutes before adding additonal ingredients.
3. Once chicken and veggies are cooked, add remaining broth, water, bullion, rice (and included seasoning packet) salt and pepper, and parsley, stirring all ingredients together.
4. Cook on low, stirring periodically, for 30 minutes.
If you want the creamy version, then continue on. If not, stop here and eat your delicious soup.
5. Once everything has cooked together and you’re ready to get your creamy soup on, go ahead and pour the milk directly into the pot.
6. Place corn starch in a small bowl or cup, along with 1/4 cup of hot soup broth, and stir until mixture is smooth.
7. Add corn starch slurry back into the soup pot, scraping the sides of the container to make sure you get all the cornstarch into the pan. Stir constantly for about 5 minutes until soup begins to thicken.
Once your soup has started to thicken some, go ahead and stir in the whole can of cream of mushroom soup. Heat long enough to get everything hot, and serve. You can let it continue cooking on simmer a while if you need to. Just make sure to stir it periodically so it doesnt stick to the bottom of the pan and scorch.
1.Turn your pot on sautee, low, and add about 1/4 cup broth and your veggies. Cook on sautee, stirring regularly, until veggies begin to get a little soft.
2. Add remaining broth, whole chicken breasts, water, rice with seasoning, salt, pepper, bullion and parsley into the pot.
3. Seal up your pot, close the steam valve and set on Manual, high for 10 minutes.
4. At the end of 12 minutes, quick release (QR) the pot and stir the contents inside. Check to see if the rice is done, and if not, put back under Manual high for 3 more minutes, with QR.
5. Remove the chicken from the pot, and shred it with a fork, returning it back into the pot.
If you don’t want it creamy, here’s your chance.. you’re all done. But if you do want it creamy, keep going!
6. Once everything has cooked together and you’re ready to get your creamy soup on, go ahead and pour the milk directly into the pot and turn the pot on sautee, low.
7. Place corn starch in a small bowl or cup, along with 1/4 cup of hot soup broth, and stir until mixture is smooth.
8. Add corn starch slurry back into the pot, scraping the sides of the container to make sure you get all the cornstarch into the pan. Stir constantly for about 5 minutes until soup begins to thicken.
Once your soup has started to thicken some, go ahead and stir in the whole can of cream of mushroom soup. Heat long enough to get everything hot, but remember to keep stirring or it will stick to the bottom of your instant pot and burn. Enjoy 🙂
Makes 12 (1 cup) servings= 151 calories per serving
See below: (photo 1: Non creamy version, photo 2: Creamy version)