Earlier this week I spotted a recipe for Creamy Roast Chicken and Rice Soup at Fuss Free Cooking that sounded really good. I LOVE creamy soups, but rarely make them because they can be a bit heavy and sometimes lose a little in the non-dairy translation. This recipe, however, was ALREADY non-dairy and did not require any substitutes. The trick here is genius – instead of adding cream or non-dairy cream, cook rice until it is mushy and then puree it to make a creamy base. I loved the idea, but have to admit, that I doubted that it would work OR taste good. I WAS WRONG.
I modified the recipe from the original to make a stock, added the meat that was used in the process, threw in some vegetables, and finished the soup in the crockpot. As far as crockpot recipes go, this is a speedy one, which makes it perfect for those days when you have a little time but not the entire day for your meal to cook on the countertop. This soup is very tasty, and as an added bonus, SUPER low in calories. This recipe makes approximately 9 c. of soup, and each serving is only 157 calories. Compare that to a regular cream of chicken soup which comes in around 240 cal for the same amount, and what you have is not only a tasty meal but a calorie saving jackpot.
This recipe was popular at our house, and I’d highly recommend it.
1 T. olive oil
3 chicken thighs, bone in, skin on
1/2 c. carrots
1 stalk celery, leaves included, coarsely chopped
1/2 onion, quartered
7 c. water
1 c. uncooked jasmati rice
1-1/2 c. carrots, chopped
1 c. frozen corn
Salt and pepper
In a large pot, heat olive oil over medium high heat. Add chicken and cook on each side for 3-4 minutes, or until browned. Add carrots, celery, and onion and stir, then cook for 2-3 minutes. Add water and bring to a boil. Reduce heat to low and cook for 1 hour. Remove chicken and set aside to cool slightly. Strain stock and discard solids. When chicken has cooled, remove meat and chop into bite sized bits, discard skin and bones.
Add stock and uncooked rice to a crockpot. Cook on low for one hour. When rice is cooked, puree with a hand blender. Add reserved chicken, carrots, and corn. Cook for at least one hour on low, adding water if it gets too thick.
Estimated calories: 157 cal/serving
Print it: Creamy Chicken Soup