Description
Warm up with a comforting bowl of Creamy Chicken and Rice Soup, a hearty and satisfying dish perfect for chilly days. This creamy soup is packed with tender chicken, vegetables, and aromatic herbs in a rich, velvety broth.
Ingredients
Scale
Vegetable Base:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
Seasonings:
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Soup:
- 6 cups low-sodium chicken broth
- 1 cup long-grain white rice, uncooked
- 2 cups cooked and shredded chicken breast
- 1 cup half-and-half or heavy cream
- 2 tablespoons all-purpose flour (optional, for thickening)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot. Sauté onion, carrots, and celery until softened.
- Add Seasonings: Stir in garlic, thyme, rosemary, salt, and pepper; cook until fragrant.
- Cook Soup: Pour in chicken broth, bring to a boil. Add rice, simmer until tender. Stir in chicken.
- Thicken: Whisk cream with flour, stir into soup. Simmer until slightly thickened.
- Adjust Seasoning: Taste and adjust salt and pepper. Garnish with parsley before serving.
Notes
- You can use rotisserie chicken for convenience.
- For a lighter version, use whole milk instead of cream.
- Swap white rice for wild rice for a nutty flavor and heartier texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg
