Creamy Chicken & Rice Soup

A comforting bowl of creamy chicken and rice soup, perfect for chilly days with a delightful blend of flavors.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 360

Main Ingredients

2 cups cooked shredded chicken Use leftover chicken or rotisserie chicken for convenience.
1 cup rice (white or brown) Adjust cooking times if using brown rice.
4 cups chicken broth Ensure it's dairy-free if needed.
1 cup heavy cream For a lighter version, substitute with half-and-half or plant-based cream.
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
Salt and pepper to taste
1 tablespoon olive oil
Fresh parsley for garnish Enhances flavor and presentation.

Cooking

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, cooking until soft.
Stir in the shredded chicken and rice.
Pour in the chicken broth and bring to a boil.
Reduce heat and let simmer until the rice is tender, about 15-20 minutes.
Stir in the heavy cream and season with salt and pepper.
Simmer for an additional 5 minutes.
Serve hot, garnished with fresh parsley.

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat thoroughly before serving.