Creamy Chicken and Rice Soup
A heartwarming soup combining tender chicken, fluffy rice, and fresh vegetables in a creamy broth, perfect for chilly evenings.
Ingredients
Base Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for a time-saver or leftover grilled chicken.
- 1 cup rice Long-grain white rice works well, brown rice or quinoa are also options.
- 4 cups chicken broth Use low-sodium for better control over seasoning.
- 1 cup cream or milk Heavy cream for richness or whole milk for a lighter option.
- 1 onion, diced Yellow or sweet onion adds flavor.
- 2 carrots, diced Fresh carrots lend sweetness.
- 2 stalks celery, diced Adds crunch and earthy notes.
- 2 cloves garlic, minced Freshly minced for flavor.
- Salt and pepper to taste Essential seasoning.
- Optional herbs like thyme or parsley For added brightness and flavor.
Instructions
Preparation
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, diced carrots, and celery, stirring frequently until they begin to soften, about 5-7 minutes.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Cooking
- Pour in the chicken broth and bring it to a rolling boil. Stir in the rice and reduce heat to a simmer. Cook according to package instructions, often around 15-20 minutes.
- Once the rice is cooked, stir in the shredded chicken and cream or milk. Season with salt, pepper, and desired herbs.
- Allow the soup to heat through for an additional 5-10 minutes.
Serving
- Ladle the soup into bowls, garnish with additional herbs if desired, and serve immediately.
Notes
Storage: Store in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Reheat on stovetop over low heat.