Our Auburn Rice Blend is a hearty combination of short-grain brown rice and Himalayan red rice, adding body to traditional creamy chicken soup with vegetables. This one-pot soup makes for a beautiful and hearty cold-weather meal.

Prep time: 15 min

Cook time: 40 min

Total time: 55 min

Cream of Chicken with Rice Soup
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 2 Cups Water

  • 1/2 Cup Auburn Rice Blend

  • 3 Tablespoons Butter

  • 2 Celery Stalk, diced

  • 1 Small Onion, diced

  • 1/2 Carrot, diced

  • 3/4 Cup Frozen Or Canned Corn Kernels

  • Organic Thyme Leaf, crushed

  • 1 Chicken Breast

  • 3 Tablespoons Flour

  • 3 Cups Chicken Broth

  • 1 Cup Whole Milk

  • Parsley, chopped

  • Salt And Ground Black Pepper, to taste


  1. Bring water to a boil and add Auburn Rice Blend. Cover and cook at a simmer for 20 minutes. Remove from heat, and let rice sit covered for 10 minutes.

  2. Empty rice onto plate and hold at room temperature. Rinse pot of any leftover rice and return to stove over medium heat. Add butter, followed by celery, onion, carrot and thyme.

  3. Place chicken breast on top of vegetables, and season pot lightly with salt and black pepper. Cover and cook for 10 minutes.

  4. Remove chicken breast, and chop or pull meat into bite sized pieces; set aside. Carrots in pot should be tender, if not, sweat out remaining liquid until pot appears oily. Add flour and stir to combine, being careful not to crush vegetables.

  5. Add broth, milk, chicken and rice to pot and bring to a simmer over low heat, stirring occasionally. Season with additional salt and pepper to taste and garnish with fresh chopped parsley.