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Creamy Chicken and Rice Soup

A comforting bowl of Creamy Chicken and Rice Soup, ideal for busy days and perfect for sharing with loved ones around the table.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 cup carrots, diced adds color and sweetness
  • 1 cup celery, diced the unsung hero of soups
  • 1 cup onion, diced
  • 3 cloves garlic, minced makes everything better
  • 4 cups chicken broth homemade if you're feeling fancy!
  • 1 cup long-grain white rice
  • 1 cup heavy cream for creamy texture
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • Salt and pepper to taste
  • Olive oil for sautéing

Method
 

Cooking Process
  1. In a large pot, heat a splash of olive oil over medium heat. Toss in the diced chicken and cook until it’s browned and cooked through, about 5–7 minutes. Remove it from the pot and set it aside.
  2. In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes until they start to soften. Sprinkle in the garlic and cook for another minute until fragrant.
  3. Add the chicken back into the pot along with the chicken broth, rice, thyme, and parsley. Bring it to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the rice is tender.
  4. Stir in the heavy cream, and season with salt and pepper to your liking. Allow it to heat through for another 5 minutes.
  5. Ladle the soup into bowls and garnish with parsley, if desired before serving.

Notes

Leftovers reheat wonderfully; just add a splash of broth to keep it creamy. You can use brown rice or other grains, but cooking times may vary. For picky eaters, blending the soup can create a creamy texture that hides the veggies.