Description
Creamy Chicken and Rice Soup is a cozy, hearty one-pot meal featuring tender chicken, soft rice, and a rich, comforting broth—perfect for soothing dinners any night of the week.
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 1 cup cooked rice (white or brown)
- 2 tbsp butter
- 1 tbsp olive oil (optional)
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tbsp all-purpose flour
- Salt and black pepper, to taste
- Fresh thyme or parsley, chopped (optional, for garnish)
Instructions
- Melt butter (and olive oil if using) in a large pot over medium heat. Sauté onion, carrots, and celery for 6–8 minutes until softened.
- Add garlic and cook for another minute until fragrant.
- Sprinkle flour over vegetables and stir constantly for 1–2 minutes to form a light roux.
- Slowly whisk in chicken broth, bringing soup to a gentle simmer.
- Stir in the cooked chicken and rice, then reduce heat to low.
- Pour in heavy cream or half-and-half and warm through for about 10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh thyme or parsley if desired.
Notes
- Add spinach or kale near the end for extra greens.
- Stir in cream cheese for a thicker, richer texture.
- Make dairy-free by using coconut milk or cashew cream.
- Use wild rice or wild-rice blend for added texture and depth.
- Freeze the broth base (without rice) and add fresh rice when reheating to prevent mushiness.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
