Description
This creamy chicken and rice soup is warm comfort in a bowl, rich in flavor with tender chicken and silky rice. Perfect for a comforting meal on a busy night.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup uncooked rice
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Chop the onion, celery, and carrots so they cook evenly. Mince the garlic and shred the cooked chicken. Measure out the rice and broth.
- Add the chopped onion, diced celery, and diced carrots to the hot oil. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth, then add the shredded cooked chicken and uncooked rice. Bring to a boil, then reduce heat and simmer until the rice is tender, about 15–20 minutes.
- Stir in the heavy cream and season with salt and pepper. Simmer for an additional 5 minutes to meld flavors. Serve hot with chopped parsley on top.
Notes
Can be served with crusty bread or a simple salad. Store leftovers in the refrigerator for up to 3-4 days or freeze without cream for later use.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 4g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 80mg