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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

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.