Creamy Chicken and Rice Soup
A comforting soup featuring tender chicken, fluffy rice, and a medley of vegetables in a rich, creamy broth, perfect for chilly days.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Use organic chicken for better flavor.
- 1 cup rice (uncooked) You can substitute with quinoa or orzo for variety.
- 2 cups carrots, diced Fresh carrots add natural sweetness.
- 2 cups celery, diced
- 1 medium onion, chopped
- 4 cups chicken broth Use low-sodium broth if preferred.
- 1 cup heavy cream Substitute with coconut milk for dairy-free option.
- to taste Salt and pepper Season gradually to avoid over-salting.
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for about five minutes or until softened.
- Add the diced chicken breast to the pot. Cook for five to seven minutes until no longer pink.
- Stir in one cup of uncooked rice along with garlic powder and dried thyme.
- Pour in the chicken broth and raise the heat to bring everything to a gentle boil.
Cooking
- Once boiling, reduce the heat and allow to simmer gently for about twenty minutes, stirring occasionally.
- After twenty minutes, the rice should be tender. Slowly stir in one cup of heavy cream.
- Season with salt and pepper to taste and allow to heat through for a few more minutes before serving.
Serving
- Serve the soup in bowls, ensuring it contains chicken, rice, and vegetables.
- Garnish with fresh herbs if desired, and pair with crusty bread or a side salad.
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Notes
Can be customized with different proteins or vegetables. Adjust consistency by altering the amount of rice or broth. Store leftovers in an airtight container for up to three days or freeze for longer storage.