Description
This Creamy Chicken and Rice Soup is a comforting and satisfying one-pot meal that is perfect for chilly days. It’s creamy, flavorful, and loaded with tender chicken and rice in a savory broth.
Ingredients
Scale
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 cup long-grain white rice, uncooked
- 2 cups cooked and shredded chicken breast
- 1 cup half-and-half or heavy cream
- 1/4 cup chopped fresh parsley
Instructions
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
- Stir in the garlic, thyme, rosemary, salt, and pepper, and cook for another minute.
- Slowly pour in the chicken broth while stirring to prevent lumps.
- Reduce the heat to a simmer, cover, and cook for about 15-20 minutes or until the rice is tender.
- Simmer for another 5 minutes until heated through. Stir in fresh parsley before serving.
Add the diced onion, carrots, and celery. Cook for about 5 minutes until vegetables are softened.
Sprinkle in the flour and stir constantly for 1-2 minutes to cook out the raw taste.
Bring the mixture to a boil, then stir in the uncooked rice.
Add the cooked chicken and stir in the cream.
Notes
- You can use rotisserie chicken for convenience.
- To make it dairy-free, use full-fat coconut milk or a plant-based cream alternative.
- If using brown rice, increase the cooking time by 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
