Creamy Chicken and Rice Soup Recipe

Introduction

This Creamy Chicken and Rice Soup is a comforting bowl of warmth and flavor, perfect for chilly days or when you need a hearty meal. Packed with tender chicken, fresh vegetables, and a touch of cream, it’s both satisfying and easy to make.

Ingredients

• 3-4 boneless, skinless chicken breasts (1.5 lbs)
• 3 cloves fresh garlic, minced
• 1 medium onion, diced
• 2 cups sliced carrots
• 2 cups diced celery
• 1 cup long-grain white rice
• 6 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 tsp fresh thyme or parsley, chopped
• 2 tsp olive oil
• Salt and pepper, to taste

Instructions

1. Step 1: Prepare your ingredients by dicing the chicken and chopping the vegetables.
2. Step 2: In a large pot over medium heat, add 2 teaspoons of olive oil. Sauté diced onions, carrots, and celery until softened, about 5 minutes.
3. Step 3: Add the diced chicken to the pot and cook until browned on all sides.
4. Step 4: Pour in the chicken broth and rinsed rice. Bring to a gentle boil, then reduce heat to low and simmer for about 20 minutes or until the rice is tender.
5. Step 5: Stir in the heavy cream and season with salt, pepper, and chopped herbs. Serve hot.

Tips & Variations

• For extra flavor, use fresh herbs like rosemary or sage instead of thyme or parsley.
• Substitute heavy cream with coconut milk for a dairy-free version.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Use brown rice for a nuttier taste and more fiber, but increase simmering time accordingly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The rice may thicken the soup after cooling; add a splash of broth or water when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Yes, you can save time by using cooked rotisserie chicken. Add it in the last few minutes of cooking just to heat through, as the rice and broth will still need to simmer as directed.

Is it possible to freeze this soup?

This soup can be frozen, but the texture of the rice may change slightly. To freeze, cool the soup completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Creamy Chicken and Rice Soup Recipe

Print Recipe

★★★★★

5 from 68 reviews

This Creamy Chicken and Rice Soup is a comforting and hearty dish perfect for chilly days. Made with tender chicken breasts, fresh vegetables, and creamy broth, it’s a wholesome meal that combines the warmth of homemade soup with a luscious creaminess that will satisfy your cravings.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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Chicken and Vegetables

• 3–4 boneless, skinless chicken breasts (1.5 lbs), diced
• 3 cloves fresh garlic, minced
• 1 medium onion, diced
• 2 cups sliced carrots
• 2 cups diced celery

Soup Base

• 1 cup long-grain white rice, rinsed
• 6 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 tsp fresh thyme or parsley, chopped
• 2 tsp olive oil
• Salt and pepper, to taste

Instructions

1. Prepare Ingredients: Dice the chicken breasts into bite-sized pieces. Mince the garlic, dice the onion, slice the carrots, and dice the celery to have all vegetables ready for cooking.
2. Sauté Vegetables: Heat 2 teaspoons of olive oil in a large pot over medium heat. Add diced onions, sliced carrots, and diced celery. Sauté for about 5 minutes or until the vegetables have softened, stirring occasionally to prevent sticking.
3. Cook Chicken: Add the diced chicken to the pot with the softened vegetables. Cook until the chicken pieces are browned on all sides and no longer pink inside, stirring frequently to ensure even cooking.
4. Simmer Soup: Pour in the 6 cups of low-sodium chicken broth and add the rinsed rice to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer, uncovered, for about 20 minutes, or until the rice is tender and fully cooked.
5. Add Cream and Herbs: Stir in 1 cup of heavy cream and the freshly chopped thyme or parsley. Season the soup with salt and pepper to taste. Stir well to incorporate all flavors and heat through before serving.

Notes

• Rinsing the rice before cooking prevents it from becoming too starchy and sticky in the soup.
• Use low-sodium chicken broth to control the salt content and allow for better seasoning customization.
• For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less rich.
• The soup can be stored in the refrigerator for up to 3 days in an airtight container.
• Reheat gently on the stovetop to prevent the cream from curdling.

Keywords: creamy chicken soup, chicken and rice soup, homemade chicken soup, comforting soup recipe, easy chicken soup