Creamy Chicken and Rice Soup

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“This soup was inspired by my co-workers love for the Panera's Cream of Chicken and Rice soup - I made my take of it and she loved it so here it is for all of you! A little healthier in that it doesn't have any heavy cream.”
1hr 50mins

Ingredients Nutrition

  • 1 12 lbs chicken (breast with bone in works beast and a "little" skin)
  • 1 cup onion (diced)
  • 3 tablespoons garlic (minced)
  • 1 cup carrot (diced)
  • 1 cup celery (diced)
  • 14 cups water
  • 1 teaspoon salt (kosher)
  • 1 teaspoon pepper (fresh ground)
  • 2 bay leaves
  • 14 ounces long grain and wild rice blend (Carolina seasoned Long Grain and wild rice)
  • 14 34 ounces creamed corn
  • 2 cups frozen corn
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 cup cream (fat free half & half)


  1. In a large stock pot over high heat add 1 tbsp olive oil - season the chicken breasts with fresh pepper and sea salt, place into the pot and brown on all sides, approximately 10 minutes total.
  2. Add onions, garlic, celery, carrots and bay leaves. Season.
  3. Add 14 cups water and lower heat to medium. Simmer for 2 hours.
  4. Remove chicken breasts from soup, debone meat and chop into cubes and return to soup.
  5. Add 3 pkgs of the Carolina wild & long grain rice seasoned (this equals 14 oz), can of cream corn, and corn. Slow cook for 30 minutes.
  6. In a small pot melt butter, add salt, pepper and flour, slowly ladle in soup of the soup stock - add cream and return to the soup pot. Cook for 10 minutes at medium high heat to bring to a boil. Stir frequently . Serve with a nice crusty bread! Enjoy.

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