Creamy Chicken and Rice Soup
A comforting, creamy soup filled with tender chicken, wholesome rice, and vegetables that's perfect for any chilly day.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced You can use leftover roasted chicken for quicker preparation.
- 1 cup rice (white or brown) Brown rice will take longer to cook.
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth Ensure it is gluten-free if needed.
- 1 cup heavy cream For a lighter version, substitute with half-and-half or non-dairy milk.
- Salt and pepper to taste
- Olive oil or butter for sautéing
- Fresh parsley for garnish (optional) Adds color and flavor.
Instructions
Cooking
- In a large pot, heat olive oil or butter over medium heat.
- Add the onions, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add the diced chicken to the pot and cook until no longer pink.
- Stir in the rice and chicken broth. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the rice is cooked.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
To store leftover soup, place it in an airtight container and refrigerate for up to 3-4 days. For longer storage, consider freezing it for up to 3 months.