Creamy Chicken and Rice Soup
A warm and comforting dish loaded with flavors and nutrition, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken to save time.
- 1 cup rice You can also swap out the rice for quinoa.
- 4 cups chicken broth Adjust the thickness by adding more or less broth based on your preference.
- 1 cup heavy cream Stir in during the last cooking phase.
- 1 piece onion, chopped Sauté with other vegetables.
- 2 pieces carrots, diced Add more for variety.
- 2 stalks celery, diced
- 2 cloves garlic, minced Sauté with onion, carrots, and celery.
- Salt and pepper to taste
- Optional: fresh herbs for garnish Sprinkle on top before serving.
Instructions
Preparation
- In a large pot, sauté the onion, carrots, celery, and garlic until they are softened.
- Add the shredded chicken, rice, and chicken broth. Bring to a boil, then reduce to a simmer.
- Cook until the rice is tender, about 15-20 minutes.
- Stir in the heavy cream and season with salt and pepper. Cook for an additional 5 minutes until heated through.
- Garnish with fresh herbs if desired before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding broth or water to reach desired consistency if thickened.