Description

A comforting and incredibly flavorful soup made with tender chicken, creamy elements, and fluffy rice. It’s easy to make and a guaranteed hit for family dinners.

Ingredients

Scale

2 tablespoons olive oil
1 cup chopped yellow onion (about 1 medium)
2 medium carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
8 cups low-sodium chicken broth
4 cups cooked chicken, shredded or diced (rotisserie chicken is a great shortcut!)
1 cup uncooked long-grain white rice
4 ounces cream cheese, softened and cut into cubes
1/2 cup heavy cream
1/4 cup chopped fresh chives or green onions, for garnish
Optional: A squeeze of lemon juice for brightness

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
2. Add the minced garlic, dried thyme, and dried parsley to the pot. Cook for another minute until fragrant, stirring constantly.
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the broth to a simmer by increasing the heat slightly and then reducing it back to medium-low to maintain a gentle bubbling. Season with salt and black pepper.
4. Stir in the cooked chicken and the uncooked long-grain white rice. Bring the soup back to a gentle simmer. Cover the pot and let it cook for 15-20 minutes, or until the rice is tender and cooked through. Stir occasionally.
5. Reduce the heat to low. Stir in the softened cream cheese until it’s fully melted and incorporated. Then, stir in the heavy cream. Do not boil the soup after adding the creamy ingredients.
6. Taste and adjust seasonings as needed. Add a squeeze of fresh lemon juice if desired.
7. Garnish with fresh chives or green onions before serving hot.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. For freezing, store in freezer-safe containers for up to 2-3 months. Reheat gently on the stovetop over low heat, adding a splash of broth or milk if needed.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: N/A
Sugar: N/A
Sodium: N/A
Fat: N/A
Carbohydrates: N/A
Fiber: N/A
Protein: N/A