Creamy Chicken and Rice Soup

Craving a bowl of comfort that’s quick to make, good for you, and bursting with flavor? Look no further than Creamy Chicken and Rice Soup! As a busy mom, I know how challenging it can be to find a meal that ticks all those boxes. This recipe is my go-to for a satisfying, healthy dinner that my whole family loves. It’s creamy, comforting, and packed with goodness, and it takes less time than ordering takeout. I promise, you’ll be hooked.

Why You Will Love This Recipe

This recipe instantly transports me back to snowy winter evenings at my grandmother's house. After hours of sledding, we'd pile inside, cheeks flushed and fingers numb. The aroma of her Creamy Chicken and Rice Soup filled the air, promising warmth and comfort. It wasn't just a meal; it was a hug in a bowl, a tradition passed down through generations. Recreating this soup brings back those cherished memories, and I hope it brings that same sense of comfort to your family too.

Ingredients

• For the Chicken:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

• For the Soup:

  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup cooked long-grain rice
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley, for garnish

Step-by-Step Instructions for Making the Recipe

1. Cook the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from pot and set aside.
2. Sauté Vegetables: Add butter to the pot. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Simmer: Pour in chicken broth and scrape up any browned bits from the bottom of the pot. Bring to a simmer.
4. Combine: Add the cooked chicken and cooked rice to the pot. Simmer for 5-10 minutes to allow the flavours to bind.
5. Cream and Serve: Stir in heavy cream until heated through. Do not boil. Garnish with fresh parsley and serve immediately. Enjoy your delicious Creamy Chicken and Rice Soup!

Creamy Chicken and Rice Soup

A creamy, comforting, and flavorful soup perfect for a quick and satisfying meal.

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Course: Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

  

For the Chicken

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Soup

• 1 tablespoon butter
• 1 onion chopped
• 2 carrots chopped
• 2 celery stalks chopped
• 4 cloves garlic minced
• 6 cups chicken broth
• 1 cup cooked long-grain rice
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley for garnish

Equipment

• Large Pot or Dutch Oven

Method

 

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from pot and set aside.
   1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, 1 teaspoon salt, 1/2 teaspoon black pepper
2. Add butter to the pot. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
   1 tablespoon butter, 1 onion, 2 carrots, 2 celery stalks, 4 cloves garlic
3. Pour in chicken broth and scrape up any browned bits from the bottom of the pot. Bring to a simmer.
   6 cups chicken broth
4. Add the cooked chicken and cooked rice to the pot. Simmer for 5-10 minutes to allow the flavours to bind.
   1 pound boneless, skinless chicken breasts, 1 cup cooked long-grain rice
5. Stir in heavy cream until heated through. Do not boil. Garnish with fresh parsley and serve immediately. Enjoy your delicious Creamy Chicken and Rice Soup!
   1/2 cup heavy cream, 1/4 cup chopped fresh parsley