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Creamy Chicken and Rice Soup

A comforting and creamy chicken soup that's perfect for chilly evenings, made with tender chicken, rice, and fresh vegetables.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup rice
  • 4 cups chicken broth
  • 1 cup heavy cream or half-and-half for a lighter option
  • 1 unit onion, chopped
  • 2 units carrots, diced
  • 2 units celery stalks, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté them for about 5 minutes until they’re softened.
  2. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Pour in the chicken broth, increase the heat, and bring it to a gentle boil. Stir in the rice, reduce the heat to low, and let everything simmer for about 15 minutes or until the rice is tender.
  4. Add your shredded cooked chicken and heavy cream to the soup. Stir until combined and heat through for about 5 minutes. Season with salt and pepper to taste.
  5. Once well mixed and warmed, ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy this creamy delight with your favorite bread or simply on its own!

Notes

For a lighter option, consider using half-and-half in place of heavy cream. For a dairy-free version, you can use coconut milk or a non-dairy cream substitute. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.