Description
Creamy Chicken and Rice Soup is a rich and comforting dish made with tender chicken, creamy broth, and rice. It’s a perfect meal for chilly days, offering a smooth, velvety texture and hearty flavors. This one-pot recipe is easy to make and ideal for families or meal prep. It’s a great choice for lunch, dinner, or even a soothing sick-day soup.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 cups chicken broth
- 1 1/2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1/2 cup uncooked white rice (or brown rice for a healthier version)
- 1 cup heavy cream or half-and-half
- Salt and black pepper, to taste
- Chopped parsley (for garnish, optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
- Add the garlic, carrots, and celery, and cook for an additional 5-6 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the dried thyme, rosemary, salt, and pepper. Then add the chicken broth and bring the soup to a simmer.
- Once the broth is simmering, add the rice and shredded chicken. Stir to combine and cook for 20-25 minutes, until the rice is tender and the soup has thickened slightly.
- Reduce the heat to low, and stir in the heavy cream. Cook for an additional 5 minutes, just to heat through and blend the flavors.
- Taste and adjust seasoning as needed, adding more salt or pepper to suit your preferences.
- Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread or crackers for a complete meal!
Notes
- For a lighter version, you can substitute the heavy cream with milk or a dairy-free alternative like coconut milk.
- If you want a richer flavor, you can add a bit of grated parmesan cheese just before serving.
- Store leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat it on the stovetop or in the microwave, but you may need to add a little more broth or water to thin it out as it can thicken when stored.
- If you prefer a thicker soup, you can blend a portion of the soup and then return it to the pot for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg