Creamy Chicken and Rice Soup
A warm and comforting bowl of creamy chicken and rice soup, perfect for busy weeknights or when you're feeling under the weather.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup rice (white or brown) Use white rice for quicker results, brown rice for nuttier flavor.
- 4 cups chicken broth Low-sodium recommended.
- 1 cup heavy cream or milk Use whole milk or half-and-half for a lighter texture.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (thyme or parsley) for garnish
Instructions
Preparation
- Dice the onion, carrots, and celery into even pieces for uniform cooking.
- Mince garlic and shred the cold cooked chicken.
Cooking the Soup
- Heat 1–2 tablespoons of oil or butter in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook for about 6–8 minutes until the vegetables are softened and onions are translucent.
- Add the minced garlic and cook for another 30–60 seconds until fragrant.
- Pour in the 4 cups of chicken broth and bring to a gentle boil.
- Stir in 1 cup of rice. If using white rice, simmer uncovered for 15–20 minutes until tender. For brown rice, simmer for 40–45 minutes, stirring occasionally to prevent sticking.
- Once the rice is cooked, reduce heat to low. Stir in the shredded chicken and cream, and heat gently until warmed through.
- Taste and season with salt and freshly ground pepper. Adjust consistency with more broth if too thick, or simmer uncovered if too thin.
Serving
- Ladle into bowls and garnish with chopped fresh thyme or parsley. Serve hot.
Notes
For a heartier soup, add diced potatoes or mushrooms when sautéing vegetables. For dairy-free, substitute with canned coconut milk. Store in an airtight container for 3–4 days and follow reheating tips.