When the weather turns chilly or you’re simply craving something hearty and comforting, there’s nothing like a bowl of creamy chicken and rice soup to warm you up. This recipe combines tender chicken, aromatic vegetables, and a velvety cream base for a rich and satisfying meal. Perfect for a cozy night in or serving guests who love classic flavors with a twist, this dish is both filling and delicious. Best of all, it’s easy to prepare, and can be made in a single pot, making clean-up a breeze.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups chicken broth
- 2 cups of shredded cooked chicken, ideal for this dish; using leftover rotisserie chicken enhances both flavor and convenience.
- 1 cup uncooked white rice
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Incorporate the diced onion, carrots, and celery into the pan, cooking them gently until they become tender and aromatic, which should take approximately 5 to 7 minutes. Stir in the garlic, thyme, and rosemary, cooking for another minute until fragrant.
- Add the Broth and Rice: Pour in the chicken broth and bring it to a boil. Stir in the uncooked rice, lower the heat, and simmer uncovered for 15-20 minutes, or until the rice is fully cooked.
- Incorporate the Chicken: Add the shredded chicken to the pot, stirring well. Simmer for another 5 minutes to allow the chicken to heat through and for the flavors to meld together.
- Make It Creamy: Stir in the heavy cream, making sure the soup is heated through but not boiling, as you want to maintain the cream’s velvety texture.
- Season and Serve: Season with salt and pepper to taste. Serve the soup into individual bowls, and top each with a sprinkle of freshly chopped parsley to add a vibrant touch and a hint of freshness.
Conclusion:
This velvety chicken and rice soup is the epitome of comfort food—creamy, hearty, and brimming with tender chicken and flavorful vegetables. It’s perfect for a family dinner, and even better as leftovers the next day. Garnished with fresh parsley, it offers the perfect blend of rich flavors and homey warmth that will keep you coming back for more.
Velvety Chicken and Rice Comfort Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups chicken broth
- 2 cups of shredded cooked chicken ideal for this dish; using leftover rotisserie chicken enhances both flavor and convenience.
- 1 cup uncooked white rice
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Incorporate the diced onion, carrots, and celery into the pan, cooking them gently until they become tender and aromatic, which should take approximately 5 to 7 minutes. Stir in the garlic, thyme, and rosemary, cooking for another minute until fragrant.
- Add the Broth and Rice: Pour in the chicken broth and bring it to a boil. Stir in the uncooked rice, lower the heat, and simmer uncovered for 15-20 minutes, or until the rice is fully cooked.
- Incorporate the Chicken: Add the shredded chicken to the pot, stirring well. Simmer for another 5 minutes to allow the chicken to heat through and for the flavors to meld together.
- Make It Creamy: Stir in the heavy cream, making sure the soup is heated through but not boiling, as you want to maintain the cream’s velvety texture.
- Season and Serve: Season with salt and pepper to taste. Serve the soup into individual bowls, and top each with a sprinkle of freshly chopped parsley to add a vibrant touch and a hint of freshness.