Description
Creamy Chicken and Rice Soup is a cozy, comforting dish made with tender chicken, soft rice, and vegetables in a rich and creamy broth—perfect for chilly days or when you’re craving a hearty meal.
Ingredients
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- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup uncooked white rice
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or cubed
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add onion, carrots, and celery, and sauté for about 5–6 minutes until softened.
- Stir in garlic and cook for 1 more minute.
- Add the rice, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until rice is tender.
- Stir in the cooked chicken.
- In a small bowl, whisk the flour with milk until smooth (if using), then add to the soup and stir well.
- Add the heavy cream and simmer for another 5 minutes, stirring occasionally, until slightly thickened.
- Adjust seasoning as needed. Garnish with fresh parsley and serve warm.
Notes
- Use leftover rotisserie chicken to save time.
- For a lighter version, use all milk instead of heavy cream.
- You can substitute white rice with brown rice or wild rice, but cooking time will vary.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg