Description
Creamy Chicken and Rice Soup combines tender shredded chicken, rice, fresh veggies, and a rich broth for a cozy, comforting meal.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup uncooked white rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh parsley for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened (5-7 minutes).
2. Add garlic and cook 1 minute.
3. Add chicken broth, thyme, salt, and pepper. Bring to boil.
4. Stir in rice, reduce heat, simmer 15-20 minutes until tender.
5. Add shredded chicken and cream, warm 5 minutes.
6. Adjust seasoning and garnish with parsley.
Notes
Use leftover rotisserie chicken for convenience.
Brown rice is a good fiber-rich substitute but needs longer cooking.
Freeze soup in portions for up to 2 months.
Add lemon zest or fresh dill for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg