Description
Warm up with a bowl of delicious Creamy Chicken and Rice Soup. Discover an easy recipe for a cozy night in.
Ingredients
Scale
- 1.5 pounds (680g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons (30ml) olive oil
- 1 large yellow onion (about 1 cup/150g), diced
- 3 medium carrots (about 1 cup/135g), diced
- 2 celery stalks (about ¾ cup/120g), diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¾ cup (150g) long-grain white rice, uncooked
- 6 cups (1.4L) low-sodium chicken broth
- 2 bay leaves
- 1 cup (240ml) heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ cup (20g) fresh parsley, chopped
- 1 tablespoon lemon juice (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Cook Chicken Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Season chicken pieces generously with salt and pepper, then add to the hot oil. Cook until golden brown on all sides and nearly cooked through, about 5-6 minutes. The chicken doesn’t need to be fully cooked as it will continue cooking in the soup. Transfer the chicken to a plate and set aside.
- Step 2: Saute Vegetables In the same pot, add onions, carrots, and celery. Cook until vegetables begin to soften, about 5-7 minutes, stirring occasionally. Add minced garlic, dried thyme, and rosemary, then cook until fragrant, about 1 minute. This aromatic base will infuse your Creamy Chicken and Rice Soup with incredible flavor.
- Step 3: Add Rice and Broth Stir in the uncooked rice, ensuring it gets coated in the oil and vegetable mixture. Pour in the chicken broth and add bay leaves. Return the browned chicken to the pot along with any accumulated juices. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 15-20 minutes, or until the rice is tender and the chicken is completely cooked through.
- Step 4: Thicken Soup While the soup simmers, prepare the thickening mixture by melting butter in a small saucepan over medium heat. Add flour and whisk continuously for 1-2 minutes until smooth and slightly golden. This roux will give your Creamy Chicken and Rice Soup its signature velvety texture.
- Step 5: Incorporate Thickening Mixture Gradually whisk about 1 cup of hot broth from the soup into the roux mixture until smooth. Pour this thickened mixture back into the soup pot, stirring well to incorporate. Simmer for an additional 5 minutes to thicken slightly.
- Step 6: Finish and Serve Reduce heat to low and stir in the heavy cream. Warm gently for 2-3 minutes without boiling. Remove bay leaves, then add chopped parsley and lemon juice if using. Taste and adjust seasoning with additional salt and pepper as needed. Your comforting Creamy Chicken and Rice Soup is ready to serve!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg