Creamy Chicken and Rice Soup
A comforting bowl of creamy chicken and rice soup, perfect for cozy nights or busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded or cubed
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for about 5 minutes until softened. Stir in the garlic and cook for an additional 1 minute, until fragrant.
- Mix in the shredded chicken and long-grain rice, stirring well to combine.
- Gradually stir in the chicken broth, ensuring there are no lumps of rice. Bring the mixture to a boil.
- Once boiled, reduce the heat to low and cover the pot. Simmer for about 15 minutes, or until the rice is tender, stirring occasionally to prevent sticking.
- Stir in the heavy cream and dried thyme. Season with salt and pepper to taste. Heat through for about 5 more minutes, allowing the flavors to meld.
- Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.
Notes
For quicker prep, consider using store-bought rotisserie chicken. To maintain the best texture, avoid boiling after adding the cream.
Find it online: https://www.nofussrecipe.com/creamy-chicken-and-rice-soup/