Creamy Chicken and Rice Soup
Cozy up with a bowl of this heartwarming Creamy Chicken and Rice Soup, the perfect comfort food for chilly days. This rich and satisfying soup combines tender shredded chicken, creamy broth, and delicate long-grain rice simmered with a medley of aromatic vegetables like carrots, celery, and onions. Enhanced with fragrant herbs like thyme, parsley, and a touch of garlic, every bite is brimming with taste and texture. The addition of heavy cream gives this soup its velvety finish, while a hint of butter and olive oil adds depth of flavor. Ready in under an hour, this family-friendly recipe is ideal for batch cooking or meal prepping, offering six hearty servings. Pair it with crusty bread or crackers for a wholesome meal that’s as easy to make as it is to enjoy. Perfect for showcasing search-worthy terms like "creamy chicken soup," "comfort food recipes," and "easy weeknight dinners."
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 0.33 cup all-purpose flour
- 6 cups chicken broth
- 3 cups cooked chicken, shredded or diced
- 0.67 cup long-grain white rice, uncooked
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 whole bay leaf
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Sprinkle the flour over the vegetables and stir well, cooking for about 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, making sure there are no lumps.
Add the shredded chicken, uncooked rice, thyme, parsley, and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 25-30 minutes, or until the rice is tender.
Stir in the heavy cream, salt, and black pepper. Adjust seasonings to taste.
Remove the bay leaf before serving.
Serve hot with your favorite bread or crackers for a complete meal.
Nutrition Facts
Calories |
3181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 910 mg | 303% | |
| Sodium | 6468 mg | 281% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 15.9 g | ||
| Protein | 254.0 g | 508% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4150 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
