Description
Creamy Chicken and Rice Soup
Ingredients
1 lb cooked chicken (shredded or diced)
3/4 cup long-grain rice (uncooked)
1 small onion (diced)
2 medium carrots (chopped)
2 celery stalks (chopped)
4 cups chicken broth
1 cup heavy cream
2 tbsp olive oil or butter
1 tsp garlic powder
1 tsp dried thyme
1/2 tsp dried parsley
Salt and pepper to taste
Directions
Sauté the Veggies: Heat olive oil or butter in a large pot over medium heat. Add onions, carrots, and celery, and sauté for 5 minutes until softened.
Add the Rice: Stir in the rice and season with garlic powder, thyme, parsley, salt, and pepper. Cook for 1-2 minutes.
Simmer: Pour in the chicken broth, bring to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally, until the rice is tender.
Add Chicken and Cream: Stir in the shredded chicken and heavy cream. Let it cook for another 5 minutes on low heat. Adjust seasoning to taste.
Serve: Ladle the soup into bowls and garnish with extra parsley if desired.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 400 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect results every time. Start by gathering and prepping all ingredients. Heat 2 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, chopped carrots, and celery. Sauté for 5-7 minutes, not just until softened but until the onions are translucent and fragrant. This builds the flavor base. Next, stir in the uncooked rice and all dried seasonings (garlic powder, thyme, parsley, salt, pepper). Toast the rice with the veggies for a full 2 minutes. Pour in the 4 cups of chicken broth, scrape any bits from the bottom, and bring to a rolling boil. Once boiling, immediately reduce heat to a low simmer, cover, and cook for 18-20 minutes. Check that the rice is fully tender. Finally, turn the heat to the lowest setting, stir in the cooked chicken and heavy cream, and warm through for 5 minutes without boiling.
Serving Suggestions
This rich soup is a complete meal but pairs wonderfully with crusty bread or a simple side salad. For garnish, try fresh chopped parsley, a crack of black pepper, or a sprinkle of grated Parmesan cheese. If you have leftover soup, it will thicken upon refrigeration; simply thin it with a little extra broth or water when reheating.
How-to Summary
In summary: Sauté veggies, toast rice with seasonings, simmer in broth until rice is cooked, then finish with chicken and cream. The key is low, gentle heat after adding the cream to prevent curdling.
Frequently Asked Questions
Can I use a different type of rice? Yes, but adjust cooking times. Long-grain white rice works best here. If using brown rice, par-cook it separately before adding, as it requires more liquid and time.
How can I make this soup dairy-free? Substitute the heavy cream with full-fat coconut milk or a plain, unsweetened dairy-free creamer for a similar richness.
Can I add the chicken raw? It’s not recommended. Adding raw chicken to the simmering broth will overcook it, making it tough. Using pre-cooked, shredded chicken (rotisserie chicken is perfect) ensures tender results.
Why did my soup turn out too thick? The rice continues to absorb liquid. Simply add more chicken broth or water, 1/2 cup at a time, when reheating until your desired consistency is reached.
How long does it keep in the fridge? Store in an airtight container for up to 3-4 days. Reheat gently on the stovetop over low heat.
Common Mistakes to Avoid
- Boiling after adding cream: This can cause the cream to curdle or separate. Always add cream last and warm over low heat.
- Overcooking the rice: Simmer just until tender. Overcooked rice becomes mushy and thickens the soup excessively.
- Underseasoning the base: Be sure to season the vegetable and rice mixture well before adding broth, as this layers the flavor.
- Using instant rice: It will become too soft. Stick with standard long-grain white rice for the best texture.
Conclusion
This Creamy Chicken and Rice Soup is the ultimate comfort food, transforming simple ingredients into a hearty and satisfying meal in under an hour. By following the detailed steps and avoiding common pitfalls, you can create a consistently delicious, restaurant-quality soup at home. It’s a versatile recipe perfect for weeknight dinners or cozy weekend lunches, guaranteed to become a family favorite.