Description

This Creamy Chicken and Rice Soup is a comforting, hearty dish perfect for chilly days. Made with tender shredded chicken, wholesome vegetables, tender rice, and a rich creamy broth, it’s both nourishing and satisfying. The soup is easy to prepare on the stovetop, melding classic flavors of thyme and rosemary with a smooth texture, ideal for a family meal or cozy night in.

Ingredients

Scale

Sauté Base

2 tablespoons olive oil or butter
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, peeled and diced
2 celery stalks, diced

Seasoning

1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper, to taste

Soup Base

4 cups chicken broth
1/2 cup uncooked white rice (or brown rice for a healthier version)
1 1/2 cups cooked chicken, shredded (rotisserie chicken works well)
1 cup heavy cream or half-and-half

Garnish

Chopped parsley (optional)

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Instructions

Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
Add garlic and vegetables: Stir in the minced garlic, diced carrots, and celery. Continue cooking for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Season and add broth: Incorporate the dried thyme, rosemary, salt, and pepper into the pot. Pour in the chicken broth and bring the mixture to a simmer.
Add chicken and rice: Once simmering, add the uncooked rice and shredded chicken to the soup. Stir well to combine, then let it cook uncovered for 20-25 minutes, or until the rice is tender and the soup has thickened slightly.
Finish with cream: Lower the heat to low and stir in the heavy cream or half-and-half. Cook gently for an additional 5 minutes to heat through and meld the flavors together.
Adjust seasoning: Taste the soup and add more salt or black pepper as needed to suit your preference.
Serve: Ladle the creamy chicken and rice soup into bowls and garnish with chopped parsley if desired. Serve hot, alongside crusty bread or crackers for a full and comforting meal.

Notes

For a healthier option, substitute white rice with brown rice, though cooking time may increase slightly.
Rotisserie chicken is a great shortcut to save time and add flavor.
Use half-and-half instead of heavy cream for a lighter soup with fewer calories.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to avoid curdling the cream.
Feel free to add vegetables like peas or spinach for extra nutrients and color.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American