Creamy Chicken and Rice Soup

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Creamy Chicken and Rice Soup: A Warm Hug in a Bowl

If you’re like many of us, you probably find yourself scrolling through endless recipe sites trying to figure out what to whip up for your family on a busy weeknight. And wouldn’t it be great to have a quick, easy, and downright delicious solution? Enter Creamy Chicken and Rice Soup—a recipe that’s perfect for snuggling up with on a chilly evening or for impressing your family with your culinary prowess (even if you were in your pajamas all day).

Why You’ll Love This Creamy Chicken and Rice Soup

This powerhouse of a dish combines tender chicken, wholesome rice, fresh veggies, and a velvety cream base that will have you licking the bowl and asking for seconds. Plus, it’s straightforward enough for even the most novice cooks—because let’s face it, we all have those days when we just want to dive head-first into takeout instead of cooking!

Whether you’re whipping this up after a long workday or looking to utilize leftover rotisserie chicken, this creamy concoction hits all the right notes. And just wait until you catch a whiff of the delightful aromas wafting through your kitchen. Your family won’t be able to resist!

Ingredients

Here’s what you’ll need to create this comforting bowl of happiness:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, diced
  • 1 celery stalk, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded (great way to use leftovers!)
  • 1 cup uncooked rice (white or brown, your choice)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • Fresh parsley, chopped (for garnish)

Let’s Get Cooking!

Ready to warm your heart and belly? Let’s jump into the magic of cooking this Creamy Chicken and Rice Soup!

  1. Sauté the Veggies: In a large pot, heat up the olive oil over medium heat. Toss in the diced onion, minced garlic, carrots, and celery. Sauté for about 5-7 minutes until the veggies are tender. It should smell amazing right about now, and if it doesn’t, just imagine it does—kitchen witchery at its finest!

  2. Bring on the Flavor: Sprinkle in the thyme and rosemary, adding a sprinkle of salt and pepper. Mix it up like you mean it—those herbs are ready to party!

  3. The Broth Bath: Pour in the chicken broth and bring the mixture to a gentle boil. If you have some kitchen dances you like to do while you wait, now’s the time!

  4. Soak Up the Goodness: Add the uncooked rice to the pot. Lower the heat and let everything simmer for 15-20 minutes until the rice is tender and fluffy. You might want to sing a little “rice, rice, baby” to keep spirits high!

  5. Creamy Dream: Stir in the shredded chicken and heavy cream. Mix until it’s all well combined and the soup is creamy, dreamy, and oh-so-inviting.

  6. Garnish and Serve: Ladle the soup into bowls, sprinkle with fresh parsley, and voilà! You’ve got yourself a meal that would make anyone feel at home.

Pro Tips for Your Creamy Chicken and Rice Soup

  • Leftover Heaven: This soup is a fabulous way to use leftover rotisserie chicken or turkey. Just shred it and toss it in—easy peasy!

  • Keep It Cozy: If you love spice, add a pinch of crushed red pepper flakes to the sauté stage. Just don’t blame me if your spice-loving friend shows up uninvited!

  • Storing Leftovers: This soup keeps well in the fridge for about 3-4 days. Just remember, if it thickens up after sitting, you can always loosen it with a bit of chicken broth when reheating.

FAQs About Creamy Chicken and Rice Soup

Can I substitute heavy cream in this recipe?
Absolutely! If you’re looking for a lighter option, half-and-half or whole milk works well.

What if I want to make this soup vegetarian?
No problem! Swap the chicken broth for vegetable broth and leave out the chicken. You’re still in for a delightful bowl of warmth!

How can I store leftovers?
Simply transfer leftovers to an airtight container and store them in the fridge for 3-4 days. Reheat on the stovetop and add a splash of broth if it’s too thick.

As you create this Creamy Chicken and Rice Soup, remember that it’s not just about the ingredients; it’s about the love and warmth you pour into your cooking. It’s perfect for those busy nights when you need something quick yet comforting. And who knows, this might just become your new family go-to!

So next time you’re feeling like dinner could use a hug, turn to this soul-soothing recipe. Grab your apron and let’s make some joyful memories together!


Meta Description:
Creamy Chicken and Rice Soup is the perfect recipe for busy nights. Quick, easy, and delicious, this dish will become your go-to meal. Try it today!

For more cozy recipes and cooking hacks, don’t forget to check out our other articles! You just might find your next favorite dish waiting for you. Happy cooking!

Creamy Chicken and Rice Soup

A comforting and flavorful soup made with tender chicken, wholesome rice, and a rich cream base, perfect for chilly evenings.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 stalk celery, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
Main Ingredients
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup uncooked rice
  • 1 cup heavy cream
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. In a large pot, heat up the olive oil over medium heat.
  2. Add the diced onion, minced garlic, carrots, and celery. Sauté for about 5-7 minutes until the veggies are tender.
  3. Sprinkle in the thyme and rosemary, adding a sprinkle of salt and pepper. Mix well.
  4. Pour in the chicken broth and bring the mixture to a gentle boil.
  5. Add the uncooked rice to the pot. Lower the heat and let everything simmer for 15-20 minutes until the rice is tender.
Final Touches
  1. Stir in the shredded chicken and heavy cream. Mix until well combined and the soup is creamy.
  2. Ladle the soup into bowls, sprinkle with fresh parsley, and serve.

Notes

This soup is a fabulous way to use leftover rotisserie chicken or turkey. For a spicy kick, add a pinch of crushed red pepper flakes. It keeps well in the fridge for 3-4 days.

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