Deliciously Creamy Chicken and Rice Soup
A comforting soup that blends tender chicken, hearty rice, and a creamy broth for a dish that warms the soul.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup uncooked white rice (jasmine or basmati)
- 6 cups chicken broth (homemade or store-bought)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onions, diced
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Frozen peas (optional)
Instructions
- Sauté the vegetables: In a large pot over medium heat, add a drizzle of olive oil. Once hot, add the diced onions, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
- Add broth and rice: Pour in the chicken broth and bring to a boil. Stir in the uncooked rice. Reduce heat to low, cover, and let simmer for 15 minutes until the rice is tender.
- Incorporate chicken: Once the rice is cooked, add the shredded chicken, garlic powder, thyme, salt, and pepper to the pot. Stir well to combine.
- Creamy finish: Gradually stir in the heavy cream until fully incorporated. Allow the soup to heat through for an additional 5 minutes, ensuring it doesn’t boil to maintain a smooth texture.
- Taste and adjust: Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or herbs based on your preference.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy warm!
Notes
For best results, cook the rice separately and add just before serving. Avoid boiling after adding cream.