creamy chicken and rice soup
This creamy chicken and rice soup is a comforting, hearty dish that's perfect for chilly days. With tender chicken, rice, and vegetables all simmered in a rich and creamy broth, it's a delicious way to warm up.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Ladle
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 cup uncooked long-grain white rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- to taste salt and pepper
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Cut the chicken breast into bite-sized pieces and add it to the pot. Season with salt, pepper, thyme, and parsley. Cook until the chicken is no longer pink, about 5-7 minutes.
- Pour in the chicken broth and bring the mixture to a boil. Stir in the uncooked rice.
- Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and tender.
- Once the rice is done, stir in the heavy cream and let it heat through for an additional 5 minutes. Adjust seasonings if needed.
- Serve hot, using a ladle to dish it into bowls.
Notes
You can substitute cooked rotisserie chicken for the raw chicken to save time.
Feel free to add other vegetables like peas or corn for additional flavor and nutrition.
This soup can be refrigerated and reheated, but it may thicken upon standing. Add additional broth or cream when reheating if desired.