Description
A warm bowl of creamy chicken and rice soup that soothes the soul with tender chicken, soft rice, and a silky broth.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup rice (white or brown)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Parsley for garnish
Instructions
- Chop the onion, dice the carrots and celery, and mince the garlic. Shred the cooked chicken. Measure the rice, broth, and cream. Having everything ready speeds cooking and keeps flavors bright.
- Heat a large pot over medium heat and add a little oil or butter. Sauté the onion, carrots, and celery until soft and fragrant, about 5–7 minutes. Add the garlic and cook 30–60 seconds until you smell it.
- Pour in the chicken broth and bring to a boil. Stir in the rice and lower to a simmer. Cook the rice according to package instructions (about 15–20 minutes for white rice, 35–40 minutes for brown). When the rice is tender, reduce heat and add the shredded chicken and thyme. Season with salt and pepper.
- Slowly stir in the heavy cream and warm gently for 2–3 minutes. Do not boil after adding cream to prevent separation. Taste and adjust seasoning. Serve hot with chopped parsley on top for color and freshness.
Notes
Use cooked chicken for faster prep. For best texture, cook rice in the soup, and if using leftover cooked rice, add it at the end to avoid mush. For a lighter meal, use brown rice and less cream, paired with steamed greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg