Creamy Chicken and Rice Soup
A comforting and creamy chicken and rice soup filled with tender chicken, wholesome rice, and fresh vegetables, perfect for any chilly day.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Can use leftover cooked chicken for quicker preparation.
- 1 cup rice (uncooked) Any variety of rice can be used.
- 2 cups carrots, diced Freshly diced.
- 2 cups celery, diced Freshly diced.
- 1 large onion, chopped Provides a flavor base.
- 4 cups chicken broth Use gluten-free broth if needed.
- 1 cup heavy cream For creaminess; can substitute with milk or a non-dairy alternative.
- to taste salt and pepper Adjust according to personal preference.
- 2 tablespoons olive oil For sautéing the vegetables.
- 1 teaspoon garlic powder For flavor enhancement.
- 1 teaspoon dried thyme Adds aromatic flavor.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery; sauté until softened (about 5 minutes).
- Add the diced chicken breast and cook until no longer pink (about 5-7 minutes).
- Stir in the uncooked rice, garlic powder, dried thyme, and chicken broth; bring to a gentle boil.
- Reduce heat to low and let simmer for approximately 20 minutes, until the rice is tender.
- Stir in the heavy cream and season with salt and pepper to taste. Heat through before serving.
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Notes
Serve hot in bowls with fresh herbs on top. Pairs well with crusty bread or rolls.