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Creamy Chicken and Rice Soup

A cozy and hearty soup that combines creamy textures with tender chicken and rice, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked and shredded chicken Use leftover or rotisserie chicken for ease.
  • 1 cup rice (preferably long-grain) Can also use jasmine or basmati rice.
  • 4 cups chicken broth
  • 1 cup heavy cream Substitute with coconut milk for a dairy-free option.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the diced onion, chopped carrots, and celery, cooking until soften (about 5 minutes).
  2. Stir in the minced garlic and cook for another minute, allowing it to become fragrant.
  3. Add the shredded chicken, the dry rice, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and cover.
  4. Allow the soup to simmer for about 15-20 minutes, or until the rice is tender and has absorbed most of the broth.
  5. Stir in the heavy cream and season with salt and pepper to taste. Let it cook for an additional 5 minutes, stirring occasionally.
  6. Remove from heat, garnish with fresh parsley, and serve warm.

Notes

Pair the soup with a fresh garden salad or crusty bread. Store leftovers in an airtight container for up to 3 days, or freeze for 2 months.