Description
A comforting and creamy chicken and rice soup that’s perfect for chilly days.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup white rice, uncooked
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
Instructions
- Heat a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes.
- Add garlic and cook for 1 minute.
- Pour in chicken broth and bring to a boil.
- Add rice and reduce heat to simmer. Cook for 15 minutes.
- Stir in shredded chicken, heavy cream, salt, pepper, and thyme.
- Simmer for 10 minutes until heated through.
- Serve hot.
Notes
- Use leftover chicken for quicker prep.
- Adjust seasoning to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: creamy chicken and rice soup, comfort food, easy soup recipe