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Recipe Creamy Chicken And Rice Soup

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Creamy Chicken and Rice Soup recipe Chefthisup
Creamy Chicken and Rice Soup recipe Chefthisup from chefthisup.com

Description

This creamy chicken and rice soup is a comfort food that is perfect for chilly evenings. It is made with chicken, rice, vegetables, and cream, making it hearty and satisfying. The creamy texture combined with the savory flavor of the chicken and rice makes this soup the perfect meal for any occasion.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 40 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup uncooked long-grain white rice
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat olive oil in a large Dutch oven or pot over medium heat.
  2. Add chicken and cook until no longer pink, about 5-7 minutes. Remove chicken from the pot and set aside.
  3. Add onion, garlic, carrots, and celery to the pot and cook until vegetables are tender, about 5-7 minutes.
  4. Stir in rice, chicken broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until rice is tender.
  5. Stir in cooked chicken and heavy cream. Cook for an additional 5-10 minutes, or until soup is heated through.
  6. Season with salt and pepper, to taste.
  7. Serve hot and enjoy!

Notes

  • You can use chicken thighs instead of chicken breasts if you prefer.
  • If you want a thicker soup, you can add a slurry of cornstarch and water to the soup before adding the cream.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition Info

  • Calories: 386
  • Protein: 25g
  • Fat: 19g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Sodium: 899mg

Recipes FAQ

Can I use brown rice instead of white rice?

Yes, you can use brown rice instead of white rice, but you will need to adjust the cooking time accordingly.

Can I use chicken stock instead of chicken broth?

Yes, you can use chicken stock instead of chicken broth.

Can I use milk instead of heavy cream?

No, milk will not give the soup the same creamy texture as heavy cream.

Recipe Tips

  • Be sure to cut the chicken into bite-sized pieces to ensure even cooking.
  • Use fresh thyme if possible for the best flavor.
  • Season the soup with salt and pepper to taste.
  • Garnish the soup with fresh herbs, such as parsley or chives, for added flavor and color.

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