There is a good reason for the question mark in the title of this recipe. There isn’t much soup in this soup! It definitely started out as a soup, but over the years I removed more and more of the liquid. The end result is not really soup anymore, but it is one of our favorite dishes. The chicken and rice, along with the vegetables are a great combination of creamy textures and great flavors. Try this out sometime and I don’t think you will be disappointed.

Prep Time – 20 mins / Cook Time 40 mins

  • 1 rotisserie chicken, removed from bone and made into bite size pieces
  • 1 medium onion, chopped fine
  • 1 cup baby carrots chopped into bite size pieces
  • 2 stalks of celery, chopped fine
  • 4 T. butter, divided
  • 3 T. flour
  • 3 cups chicken broth
  • 1/2 c. white wine
  • 2 T. chicken bullion
  • 1 c. jasmine rice
  • salt and pepper

Heat 1 T. butter in 4 quart stock pot. Sautee carrots, celery and onion until, about 8 minutes. While carrot mixture is cooking, melt butter in small pan. Once melted, add flour and whisk together. Set aside.

Add chicken broth and white wine to carrot mixture. Stir and add chicken. Bring to a boil and add flour mixture. Add rice to soup mixture. Cook until rice is tender, about 25 minutes. Season with salt and pepper to taste.