CREAMY CHICKEN & RICE SOUP

Creamy Chicken & Rice Soup image

Provided by Uncle Ben's

Time 1h

Yield 6

Number Of Ingredients 17

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1 tablespoon olive oil
1 cup onion, chopped
1 cup carrots, thinly sliced
½ cup celery, thinly sliced
1 (8 ounce) package sliced cremini mushrooms
4 garlic cloves, minced
½ teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
4 cups unsalted chicken stock
1 cup water
1 ½ cups shredded, skinned rotisserie chicken breast
1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Long Grain and Wild
½ cup heavy whipping cream
⅓ cup all-purpose flour
4 cups baby kale, lightly packed
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon apple cider vinegar

Steps:

Heat oil in a Dutch oven over medium-high. Add onion, carrots, and celery to pot; saute 3 minutes, stirring frequently. Add mushrooms, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; saute 5 minutes, stirring frequently. Add stock and water; bring to a boil. Reduce heat and simmer 8 minutes or until vegetables are tender. Add chicken, rice, and remaining salt and pepper; cook 3 minutes.
Combine whipping cream and flour in bowl, stirring with a whisk. Stir into soup; bring to a boil. Cook 2 minutes or until thickened. Stir in kale and parsley. Remove from heat and stir in vinegar.