Description
A comforting and hearty Creamy Chicken and Rice Soup, perfect for a chilly day. This recipe combines tender chicken, fluffy rice, and a rich, creamy broth with vegetables for a satisfying meal.
Ingredients
1 tbsp olive oil 1 lb boneless, skinless chicken breasts, diced 1 onion, chopped 2 carrots, diced 2 celery stalks, diced 8 cups chicken broth 1 cup cooked white rice 1/2 cup heavy cream 1/4 cup fresh parsley, chopped Salt and black pepper to taste
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken and cook until no longer pink. Remove chicken and set aside. 2. Add onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. 3. Pour in chicken broth and bring to a simmer. Add the cooked chicken back to the pot. 4. Stir in the cooked rice and heavy cream. Simmer for 5-10 minutes, allowing flavors to meld and soup to thicken slightly. 5. Season with salt and black pepper to taste. Stir in fresh parsley just before serving.
Notes
For a quick meal, use leftover cooked chicken. Adjust cream amount to your preference for a richer soup. Creamy Chicken and Rice Soup is great for meal prepping! You can store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg