Description
A hearty and comforting creamy chicken and rice soup made with tender chicken, vegetables, and a rich, smooth broth. Perfect for cozy meals and easy weeknight dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper, to taste
- 8 cups chicken broth (low sodium)
- 2 cups cooked shredded chicken
- 1 cup uncooked white rice
- 1/2 cup heavy cream (or half-and-half)
- 1/4 cup fresh parsley, chopped
Instructions
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add onion, carrots, and celery, and cook for 8–10 minutes until softened.
- 3. Stir in garlic, thyme, and rosemary, and cook for 1 minute until fragrant.
- 4. Pour in chicken broth and add uncooked rice.
- 5. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until rice is tender.
- 6. Stir in shredded chicken and cook for 5 minutes until heated through.
- 7. Add heavy cream and heat gently (do not boil).
- 8. Season with salt and pepper to taste.
- 9. Stir in parsley and serve hot.
Notes
Do not boil after adding cream to prevent curdling. Add extra broth when reheating as rice absorbs liquid.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 350-450
- Sugar: Approx. 3-5g
- Sodium: Approx. 500-800mg
- Fat: Approx. 15-25g
- Carbohydrates: Approx. 30-40g
- Fiber: Approx. 2-4g
- Protein: Approx. 20-30g