Go Back

Southern Creamed Chicken & Rice

Course Soup
Cuisine American
Author Zoup!


  • ½ cup butter
  • 1 cup onions finely chopped
  • ½ cup celery finely chopped
  • ½ cup carrots finely chopped
  • 1 clove garlic minced
  • ½ cup flour
  • 2 jars Good, Really Good™ Chicken Broth
  • 2 cups heavy cream
  • 1 tsp Worcestershire sauce
  • 8 oz. chicken cooked and diced
  • cups wild rice cooked
  • Dash of hot sauce
  • salt and pepper to taste


  1. Melt butter in a large soup pot over medium heat. Add onions, celery, carrots and garlic and sauté until onions are translucent and soft, about 8 minutes.
  2. Stir in flour and continue to cook, while stirring, for 3 minutes. Add Zoup! Good, Really Good™ Chicken Broth and bring to a boil, stirring occasionally. Reduce heat to a simmer. Stir in cream, Worcestershire and hot sauce. Add salt and pepper to taste. Stir in chicken and rice. Simmer for 3 minutes and serve.

Recipe Video