Description
This creamy chicken rice soup is a comforting dish filled with tender chicken, fresh vegetables, and rich creaminess, making it perfect for chilly days. It’s a delightful meal that warms the soul and is easy to prepare.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 6 cups chicken broth
- 1 cup uncooked white rice (or brown rice for a healthier option)
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken breasts and sear for about 5-7 minutes on each side until golden brown. Remove and set aside to cool before shredding.
- In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic, thyme, rosemary, and bay leaf; cook for another minute.
- Pour in the chicken broth and bring to a gentle boil. Add the uncooked rice, reduce heat to a simmer, cover, and cook for 15-20 minutes (30-40 minutes for brown rice). Stir occasionally and adjust consistency with more broth if needed.
- Return the shredded chicken to the pot, stir in the heavy cream, and simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Ladle the soup into bowls, garnish with chopped parsley, and serve hot. Pair with crusty bread or a side salad if desired.
Notes
- For a healthier option, substitute white rice with brown rice.
- Adjust the seasoning based on the saltiness of your chicken broth.
- Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes