Creamy Chicken and Rice Soup

When chilly days call for a comforting meal, nothing beats a bowl of creamy chicken and rice soup. This soup is rich, hearty, and incredibly satisfying. Packed with tender chicken, fluffy rice, and a velvety cream base, it’s perfect for warming up on a cold day or for a comforting weeknight dinner. Plus, it’s easy to make and will quickly become a favorite in your meal rotation.

Imagine cozying up with a steaming bowl of soup, each spoonful filled with savory chicken and creamy goodness. This recipe is perfect for when you want something that feels like a hug in a bowl. It’s a one-pot meal that’s not only delicious but also easy to prepare, making it a great choice for busy days or relaxed weekends.

Resume of the Recipe: Creamy Chicken and Rice Soup is a delightful blend of tender chicken, fluffy rice, and a creamy broth, all cooked together in one pot. This comforting soup is perfect for cold days and is sure to become a family favorite. It’s easy to make, delicious, and warming – everything you need for a cozy meal.

Exciting Story: This recipe has become a staple in our home, especially on those days when we need a little extra comfort. I remember the first time I made this soup; it was a dreary day, and I wanted something that would lift everyone’s spirits. As the soup simmered, the whole house filled with the irresistible aroma of savory chicken and creamy broth. Everyone eagerly gathered around the table, and the smiles and empty bowls that followed told me I’d found a winner. Now, it’s a go-to recipe for family dinners and a true comfort food classic.

Why This Creamy Chicken and Rice Soup?

• Comforting and Hearty: Combines tender chicken, rice, and a creamy broth for a truly satisfying meal.
• One-Pot Wonder: Easy to prepare and clean up, making it perfect for busy days.
• Customizable: Adaptable to different vegetables and seasonings based on your preferences.

How to Make Creamy Chicken and Rice Soup:

1. Cook the Chicken:
   • Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
2. Sauté the Vegetables:
   • In the same pot, add chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender and the onion is translucent, about 5 minutes.
3. Add Rice and Broth:
   • Stir in the rice and cook for 1-2 minutes. Add chicken broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender.
4. Add Chicken and Cream:
   • Return the cooked chicken to the pot. Stir in the heavy cream, dried thyme, dried rosemary, salt, and pepper. Simmer for an additional 5 minutes, until the soup is heated through and creamy.
5. Garnish and Serve:
   • Garnish with chopped fresh parsley if desired. Serve warm and enjoy!

Tips:

• Rice Cooking Tip: If you prefer a thicker soup, you can cook the rice directly in the soup until it reaches your desired consistency.
• Cream Tip: For a lighter version, you can substitute half-and-half or milk for the heavy cream.

Substitutions and Variations:

• Vegetables: Add other vegetables like peas, green beans, or corn for added variety.
• Chicken: Use rotisserie chicken or cooked chicken leftovers to save time.

Make a Healthier Version:

• Low-Fat: Substitute the heavy cream with evaporated milk or a low-fat cream alternative.
• Gluten-Free: Ensure that the chicken broth is gluten-free and use gluten-free rice if needed.

Closing: And there you have it! This Creamy Chicken and Rice Soup is a warm and satisfying meal that’s perfect for any day of the week. It’s easy to make, full of flavor, and ideal for cozy dinners. Give it a try and let us know how it turns out!

Frequently Asked Questions:

1. Can I use cooked chicken for this recipe?
   • Yes, you can use pre-cooked chicken. Just add it in towards the end of cooking to heat through.
2. Can I use brown rice instead of white rice?
   • Yes, but you’ll need to adjust the cooking time as brown rice takes longer to cook.
3. How can I make this soup vegetarian?
   • Use vegetable broth instead of chicken broth and replace the chicken with extra vegetables or tofu.
4. Can I freeze this soup?
   • Yes, let it cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw and reheat before serving.
5. What can I use instead of heavy cream?
   • Substitute with half-and-half, milk, or a non-dairy cream alternative for a lighter version.
6. Can I add other vegetables to this soup?
   • Absolutely! Feel free to add vegetables like peas, corn, or green beans.
7. How do I store leftovers?
   • Store leftovers in an airtight container in the refrigerator for up to 3 days.
8. Can I make this soup in a slow cooker?
   • Yes, you can cook the soup in a slow cooker on low for 6-8 hours or on high for 3-4 hours. Add the cream at the end of cooking.
9. How can I make this soup spicier?
   • Add a pinch of cayenne pepper or a dash of hot sauce to the soup to increase the heat.
10. What can I serve with this soup?
    • Serve with crusty bread, a side salad, or a simple sandwich for a complete meal.

Creamy Chicken and Rice Soup

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tablespoons 2 olive oil

• 1 pound 1 boneless, skinless chicken breasts or thighs, diced

• 1 medium 1 onion, chopped

• 2 cloves 2 garlic, minced

• 3 medium 3 carrots, sliced

• 2 2 celery stalks, sliced

• 1 cup 1 long-grain white rice

• 4 cups 4 chicken broth

• 1 cup 1 heavy cream

• 1 teaspoon 1 dried thyme

• 1/2 teaspoon 1/2 dried rosemary

• Salt and pepper to taste

• 2 tablespoons 2 chopped fresh parsley (optional)

Directions

• Cook the Chicken:
• Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
• Sauté the Vegetables:
• In the same pot, add chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender and the onion is translucent, about 5 minutes.
• Add Rice and Broth:
• Stir in the rice and cook for 1-2 minutes. Add chicken broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender.
• Add Chicken and Cream:
• Return the cooked chicken to the pot. Stir in the heavy cream, dried thyme, dried rosemary, salt, and pepper. Simmer for an additional 5 minutes, until the soup is heated through and creamy.
• Garnish and Serve:
• Garnish with chopped fresh parsley if desired. Serve warm and enjoy!

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