Creamy Chicken and Rice Soup
A comforting bowl of creamy chicken and rice soup that's perfect for cozy nights and family gatherings.
Ingredients
Main ingredients
- 1 pound Chicken breasts or thighs, boneless and skinless For tender, juicy flavor.
- 2 tablespoons Olive oil A healthy fat that enhances flavor.
- 1 medium Onion, chopped Adds a sweet, aromatic base.
- 3 cloves Garlic, minced Infuses the soup with warmth.
- 2 medium Carrots, diced Adds sweetness and color.
- 2 stalks Celery, diced Adds crunch.
- 6 cups Chicken broth, low-sodium The soul of the soup.
- 1 cup Cooked rice Choose brown or white rice.
- 1 cup Heavy cream For a rich finish (can substitute with coconut milk).
- 1 teaspoon Fresh or dried thyme For aromatic flavor.
- to taste Salt and pepper Essential seasonings.
- 1/4 cup Nutritional yeast (optional) For a cheesy flavor without dairy.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, stirring occasionally until softened (about 5 minutes).
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add the chicken to the pot, cooking until browned on all sides (about 5-6 minutes).
- Pour in the chicken broth, bringing the mixture to a gentle boil.
- Reduce the heat and let simmer for about 15-20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot, shred it with two forks, and return it to the soup.
- Stir in the cooked rice and heavy cream, mixing well. Let it simmer for an additional 5 minutes to thicken slightly.
- Ladle the soup into bowls, garnishing with fresh thyme if desired.
Notes
This soup is perfect for leftovers! Store in an airtight container in the fridge for 3-4 days or freeze for later use. For a lighter version, replace heavy cream with Greek yogurt.