Description
This Creamy Chicken and Rice Soup is a cozy and hearty dish made with tender chicken, rice, vegetables, and a rich creamy broth. Perfect for cold days and quick weeknight meals.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 medium carrots, peeled & chopped
- 2 sticks celery, chopped
- 2 cloves garlic, minced
- 1 tablespoon flour
- 4 cups chicken broth
- 1/2 cup uncooked white rice
- 2 cups cooked shredded/rotisserie chicken
- 1/2 teaspoon Italian seasoning
- Salt & pepper to taste
- 1 cup heavy cream
- Fresh parsley, chopped (optional garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Add garlic and cook for about 30 seconds until fragrant.
- Sprinkle in the flour and stir well to coat the vegetables evenly. Cook for 1 minute.
- Gradually pour in the chicken broth while stirring constantly to avoid lumps.
- Add the uncooked rice, cooked chicken, and Italian seasoning. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes, or until rice is tender.
- Stir in the heavy cream and let it heat through for a couple more minutes.
- Season with salt and pepper to taste. Garnish with fresh parsley if desired and serve hot.
Notes
- You can use rotisserie chicken to save time.
- Swap white rice with brown rice, but adjust cooking time accordingly.
- Soup may thicken as it sits; add more broth or water when reheating.
- To make it lighter, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg
