I sometime think this blog is a collection of posts that all say the same thing in various ways – “this dish is our family favourite!” I suppose that’s why I create and post these recipes – only our favourte ones make it to the blog. This soup blew everyone away. So much flavour, texture and creamy comfort. And best yet – 30 minute easy weeknight meal! Hope you give it a try! Enjoy!
Creamy Chicken Soup with Pickles
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1 onion, chopped
2 carrots, chopped
3 celery stalks, chopped
4 garlic cloves, pressed
3 TBSP butter
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp dried thyme
1 bay leaf
1/3 cup flour
4 cups chicken stock
2 cups milk
3/4 cup rice
3 chicken breasts
1 cup frozen peas
1 cup chopped pickles
1 lemon, juice
Directions
- Melt butter in a large soup pot over medium heat. Sauté onion, celery, and carrot for about 5 minutes until softened but not brown. Sprinkle flour all over and cook, stirring, for about 3 minutes. Add garlic and cook for just 30 seconds until fragrant.
- Very slowly pour in chicken stock stirring non stop. Add the milk and bring to a gentle simmer. Add rice, thyme, bay leaf and season with salt and pepper. Carefully lay chicken breasts on top. Cover the pot and allow it to simmer very gently for 15-20 minutes until the chicken is cooked through.
- Remove the chicken once it reaches safe internal temperature of at 165F to a plate and shred it with two forks.
- Add frozen peas, pickles and lemon juice. Remove bay leaf. Taste the soup and season with salt and pepper to taste. Return the shredded chicken back to the soup.
