Description
This Creamy Chicken and Rice Soup is a comforting and hearty dish perfect for cooler days. Loaded with tender chicken, vegetables, and rice in a rich, creamy broth, it’s a satisfying meal in a bowl that the whole family will love.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups chicken broth
- 1 cup long-grain white rice (uncooked)
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- 2 tablespoons all-purpose flour (optional, for thickening)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and butter. Sauté onion, carrots, and celery until softened.
- Add Seasonings: Stir in garlic, thyme, parsley, salt, and pepper; cook until fragrant.
- Cook Soup: Pour in chicken broth, add rice, simmer until rice is tender. Stir in chicken and cream.
- Thicken (Optional): Whisk flour in water to make a slurry, add to soup, simmer until thickened.
- Adjust and Serve: Taste, adjust seasoning, and serve hot, garnished with parsley.
Notes
- Leftover rotisserie chicken works well.
- For a lighter version, use half-and-half or milk.
- Wild rice or brown rice can be substitutes with longer cooking time.
Nutrition
- Serving Size: 1½ cups
- Calories: 350
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
