Creamy Shrimp and Rice Soup | Midwest Living

Creamy Shrimp and Rice Soup

Creamy Shrimp and Rice Soup

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  • Makes: 6 servings
  • Hands On 45 mins
  • Total Time 45 mins

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Test after test, our staff raved about this flavorful seafood soup. It has cream but no flour, so it tastes rich without being as heavy as most cream soups -- perfect for those first days of spring, when you crave lighter fare, but the weather's still chilly.


  • 1 pound fresh or frozen (thawed) medium shrimp
  • 4 1/2 cups chicken broth
  • 3/4 cup long grain white rice
  • 1/2 teaspoon salt
  • 1/2 cup thinly sliced carrot
  • 1 clove garlic, minced
  • 3/4 cup whipping cream
  • 1 medium leek (white and light green parts only), thinly sliced and well rinsed
  • 8 cups coarsely chopped fresh spinach (7 ounces)
  • 4 teaspoons chopped fresh dill or 1 teaspoon dried dillweed
  • 2 teaspoons lemon zest
  • cracked black pepper


  1. Peel and devein shrimp. Rinse and pat dry; set aside.
  2. In a large saucepan, bring the broth to a boil. Stir in the rice and salt. Reduce heat and simmer, covered, for 12 minutes. Stir in carrot and garlic. Simmer, covered, 5 minutes more or until rice is done and carrots are tender.
  3. Stir in whipping cream. Bring to a boil, then reduce heat and simmer, covered, for 5 minutes. Stir in shrimp and leek. Simmer, covered, about 3 minutes or until shrimp are opaque. Add spinach, stirring to wilt, then stir in dill and lemon zest. If you like, add a sprinkle of pepper.

Nutrition Facts

(Creamy Shrimp and Rice Soup)

Servings Per Recipe 6, sodium (mg) 996, fiber (g) 3, sugar (g) 2, carb. (g) 25, Niacin (mg) 1, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 202, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 277, vit. A (IU) 7121, iron (mg) 4, Fat, total (g) 12, vit. C (mg) 24, chol. (mg) 151, Thiamin (mg) 0, sat. fat (g) 7, Riboflavin (mg) 0, Potassium (mg) 309, calcium (mg) 148, pro. (g) 18

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