Creamy Chicken and Rice Soup
A comforting bowl of creamy chicken and rice soup, perfect for warming your soul on chilly days.
Ingredients
For the Soup Base
- 1 tablespoon olive oil For cooking the vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots carrots, diced
- 1 pound boneless, skinless chicken breast, diced
- 4 cups chicken broth
- 1 cup uncooked white rice
- 1 cup heavy cream Can substitute with evaporated milk for a lighter version
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until translucent.
- Stir in the minced garlic, diced carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
- Add the diced chicken breast to the pot. Season with salt, pepper, and thyme. Cook for about 5-7 minutes until the chicken is no longer pink.
- Pour in the chicken broth and bring to a boil. Stir in the uncooked rice, reduce the heat to a simmer, and cover. Let it cook for about 15-20 minutes, or until the rice is tender.
- Finally, add the heavy cream and stir until combined. Let it cook for another 3-5 minutes to warm through.
- Ladle the soup into bowls and garnish with fresh parsley. Enjoy your comforting creation!
Notes
If using brown rice, extend the cooking time by about 15 minutes. Avoid overcooking the chicken; it should be just cooked through to retain its juicy nature. When reheating, warm gently over medium heat, adding a splash of broth to loosen the texture.