Creamy Chicken and Rice Soup by Paula Deen
Indulge in the comforting flavors of Paula Deen’s Creamy Chicken and Rice Soup, a hearty and satisfying dish that’s perfect for cozy nights. Tender shredded chicken, fluffy white rice, and a medley of aromatic vegetables like carrots, celery, and onion are simmered in a rich, velvety broth infused with fragrant thyme and parsley. Thickened with a touch of heavy cream and flour, this soup achieves the perfect creamy consistency while remaining delightfully simple to prepare. With just 20 minutes of prep time and a total cook time of under an hour, this one-pot recipe is both easy and irresistible. Pair it with crusty bread for the ultimate comfort meal, and savor a bowl of warmth that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 2 large chicken breasts
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 large carrots, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 cup white rice, uncooked
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons dried thyme
- 0.5 teaspoons dried parsley
Instructions
Begin by seasoning the chicken breasts with salt and pepper on both sides.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onions, celery, and carrots to the pot and cook for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and bring it to a gentle boil.
Add the chicken breasts to the pot, cover, and simmer for 15-20 minutes, or until the chicken is fully cooked.
Remove the chicken from the pot and shred it using two forks, then set aside.
Stir the uncooked white rice into the broth, cover, and simmer for 15 minutes or until the rice is tender.
In a small bowl, whisk together the heavy cream and flour to create a slurry.
Slowly stir the cream mixture into the soup, ensuring it is fully incorporated to thicken the broth.
Return the shredded chicken to the pot and season the soup with thyme, parsley, salt, and black pepper.
Cook for an additional 5-10 minutes, stirring occasionally, until the soup is creamy and heated through.
Serve hot with your favorite crusty bread or crackers. Enjoy!
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 7391 mg | 321% | |
| Total Carbohydrate | 214.9 g | 78% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 19.8 g | ||
| Protein | 169.4 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2957 mg | 63% | |
*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.
