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Creamy Chicken and Rice Soup

Warm, comforting soup made with tender chicken, creamy broth, and fluffy rice, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup cooked rice You may use brown rice, but it will take longer to cook.
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • Salt and pepper to taste
  • Fresh parsley for garnish Adds flavor and color.

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat.
  2. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are tender and fragrant.
  3. Stir in the shredded chicken and pour in the chicken broth. Bring the mixture to a gentle simmer.
  4. Add the cooked rice to the pot and pour in the heavy cream. Mix well until all ingredients are combined.
  5. Taste your soup and season with salt and pepper according to your preference. Allow the soup to simmer for another 5-10 minutes.
  6. Ladle the soup into bowls and top with freshly chopped parsley before serving.

Notes

Store leftovers in the refrigerator for up to 3 days in an airtight container. This soup freezes well, and to reheat, add a splash of broth to restore creaminess.