Creamy Chicken and Rice Soup
A comforting blend of tender chicken, wholesome rice, and a rich, creamy broth, perfect for chilly days or as a quick, satisfying meal.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced
- 1 cup rice (white or brown)
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 1 cup heavy cream
- to taste Salt and pepper
- as needed Olive oil or butter for sautéing
- as needed Fresh parsley for garnish (optional)
Instructions
Preparation
- 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
For extra flavor, consider browning the chicken slightly before adding other ingredients. You can use leftover roasted chicken instead of raw, which will save time. Add more vegetables like peas or corn for added nutrition and color. Adjust the consistency by adding more chicken broth if you find it too thick. Store leftover soup in an airtight container in the fridge for about 3-4 days or freeze it for up to 3 months.