Creamy Chicken and Rice Soup
A comforting bowl of chicken soup packed with tender chicken, wholesome vegetables, and rich cream, perfect for chilly days.
Ingredients
For the soup
- 1 tablespoon oil For cooking
- 1 medium onion, finely chopped
- 2 large carrots, peeled and diced Or 3 medium carrots
- 2 ribs celery, halved and sliced
- 3 cloves garlic, minced
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- 5 cups low sodium chicken broth
- 2 boneless, skinless chicken breasts, raw (about 1 lb)
- 1 cup long grain rice (white or brown)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cream Any kind; higher fat will have a richer flavor
Instructions
Preparation
- In a large soup pot, heat the oil over medium-high heat.
- Add the onion, carrots, and celery, and cook for 3-4 minutes until the onion is translucent.
- Add the garlic, parsley, and thyme, and cook for 1 minute more.
- Pour in the broth, add the uncooked chicken, uncooked rice, salt, and pepper. Stir everything together and bring to a boil over medium-high heat.
- Reduce the heat to medium-low to maintain a simmer. Cover the pot and cook for 15-30 minutes (15-20 minutes for white rice, 30-35 minutes for brown rice), stirring every 10 minutes, until the vegetables and rice are tender.
- Remove the chicken from the pot and shred it. Add the shredded chicken back to the pot along with the cream. Stir well and serve hot.
Notes
Serve with crusty bread or crackers, and garnish with fresh herbs like parsley. For a thicker soup, add more cream or reduce the broth.