Creamy Chicken and Rice Soup is a warm, comforting dish that’s perfect for any day of the year. It combines tender chicken, rich cream, and fluffy rice into a delightful soup that warms the heart and soul. This recipe is easy to make and brings the family together for a delicious meal. Whether it’s a chilly evening or you need a quick dinner, this soup is sure to be a hit.
4 Reasons Why You’ll Love It
- Rich and Creamy Flavor
- Easy to Prepare
- Comforting and Hearty
- Great for Leftovers
Time Breakdown
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Ingredients List:
- 1 tablespoon olive oil
- 1 stick celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons flour
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 3/4 cup uncooked white jasmine rice
- 1 cup heavy or whipping cream
- 1 pound uncooked chicken breasts, cut into bite size pieces or strips
- Salt & pepper to taste
How to make Step-by-Step
1. Sauté the Vegetables
Add the olive oil, celery, carrots, and onion to a soup pot over medium high heat. Sauté for 5-7 minutes, stirring occasionally.
2. Add Garlic and Flour
Stir in the garlic and flour and cook for about a minute.
3. Mix in the Broth
Slowly pour in the broth and stir or scrape up the browned bits from the bottom of the pot until the flour has dissolved.
4. Incorporate Seasonings and Cream
Stir in the Italian seasoning, rice, and cream. Increase the heat to high. Once the soup comes to a gentle boil, give it a good stir. Then reduce the heat so it is simmering and cover the pot with the lid slightly ajar. Simmer the soup for 10 minutes, stirring occasionally.
5. Add the Chicken
Add in the chicken and cook for another 7-10 minutes or until the chicken and rice are both cooked. Season with salt & pepper as needed.
6. Adjust Consistency
If the soup is too thick, add more chicken broth to reach desired consistency. Cook rice separately if not serving immediately.
Serving Suggestions
Serve this delicious creamy chicken and rice soup with crusty bread or a fresh salad for a complete meal. A sprinkle of parsley on top adds a nice touch and a burst of freshness.
Storage Tips
- Store in an airtight container for up to 4 days in the fridge.
- Freeze portions for up to 3 months.
- Reheat on the stove or in the microwave, adding a bit of broth if it thickens too much.
Tips for Success
- Use leftover chicken for quicker preparation.
- Adjust the seasoning to suit your taste.
- Stir occasionally while simmering to prevent sticking.
Variations to Try
- Add vegetables like peas or corn for extra nutrition.
- Substitute rice with quinoa for a different texture.
- Use low-fat cream or milk for a lighter version.
FAQs
Can I use brown rice instead of white rice?
- Yes, but you will need to adjust the cooking time as brown rice takes longer to cook.
Is this soup gluten-free?
- Substitute flour with a gluten-free thickener if you want a gluten-free version.
Can I use rotisserie chicken for this recipe?
- Absolutely! Just add it in during the last few minutes of cooking to warm it through.
How can I make it spicier?
- Add a pinch of red pepper flakes or some diced jalapeños for heat.
Closing Notes
Creamy Chicken and Rice Soup is a comforting dish that brings joy and warmth to any table. Its rich flavors and ease of preparation make it a favorite for both weeknight meals and special occasions. Plus, it’s versatile and can be adjusted to fit your taste. Enjoy this delightful soup with family and friends, and watch it become a beloved recipe in your home.
Creamy Chicken and Rice Soup
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 stick celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons flour For thickening
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 3/4 cup uncooked white jasmine rice
- 1 cup heavy or whipping cream
- 1 pound uncooked chicken breasts, cut into bite size pieces or strips
- to taste Salt & pepper
Instructions
Preparation
- Add the olive oil, celery, carrots, and onion to a soup pot over medium high heat. Sauté for 5-7 minutes, stirring occasionally.
- Stir in the garlic and flour and cook for about a minute.
- Slowly pour in the broth and stir or scrape up the browned bits from the bottom of the pot until the flour has dissolved.
- Stir in the Italian seasoning, rice, and cream. Increase the heat to high. Once the soup comes to a gentle boil, give it a good stir. Then reduce the heat so it is simmering and cover the pot with the lid slightly ajar. Simmer the soup for 10 minutes, stirring occasionally.
- Add in the chicken and cook for another 7-10 minutes or until the chicken and rice are both cooked. Season with salt & pepper as needed.
- If the soup is too thick, add more chicken broth to reach desired consistency. Cook rice separately if not serving immediately.
