Description
Easy creamy chicken rice soup is a cozy, hearty dish with tender chicken, fluffy rice, and a rich, creamy broth. It’s simple to prepare, comforting, and filling enough to serve as a full meal.
Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 1 cup cooked white or brown rice
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
- 3 tbsp butter or olive oil
- 3 tbsp all-purpose flour
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt butter (or heat olive oil) over medium heat.
- Add onion, carrots, and celery; sauté for about 5 minutes until softened. Stir in garlic and cook 1 more minute.
- Sprinkle flour over the vegetables and stir to coat. Cook 1–2 minutes to remove raw flour taste.
- Slowly whisk in chicken broth, stirring constantly until smooth. Bring to a gentle simmer.
- Add shredded chicken and cooked rice. Simmer for 10 minutes.
- Pour in cream (or half-and-half), season with salt and black pepper, and simmer 5 minutes until warmed through.
- Garnish with parsley and serve hot.
Notes
Use wild rice or a blend for a nutty flavor.Stir in mushrooms, peas, or corn for extra veggies.Swap cream for coconut milk to make it dairy free.Add thyme, rosemary, or Italian seasoning for extra flavor.For spice, add red pepper flakes or diced jalapeños.To avoid mushy rice in leftovers, store rice separately and add when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
