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Creamy Chicken Rice Soup: A Comforting Recipe for Every Season

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This creamy chicken rice soup is a comforting dish filled with tender chicken, fresh vegetables, and rich creaminess, making it perfect for chilly days. It’s a warm, satisfying meal that feels like a hug in a bowl.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 cup uncooked white rice (or brown rice for a healthier option)
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  2. Add the minced garlic and sauté for an additional minute, being careful not to burn it.
  3. Stir in the diced carrots and celery, cooking for about 5 minutes until softened.
  4. Season the chicken breasts with salt and pepper on both sides. Push the vegetables to the side and add the chicken breasts, searing for 2-3 minutes on each side until lightly browned.
  5. Sprinkle in the dried thyme, dried rosemary, and add the bay leaf. Stir to combine.
  6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes.
  7. Remove the chicken from the pot and let it cool slightly before shredding it into bite-sized pieces.
  8. While shredding the chicken, add the uncooked rice to the pot. Stir and cook for 15-20 minutes, or until the rice is tender.
  9. Return the shredded chicken to the pot and stir in the heavy cream slowly, creating a creamy texture.
  10. Taste and adjust seasoning with salt and pepper as needed. Simmer for an additional 5 minutes.
  11. Ladle the soup into bowls and garnish with freshly chopped parsley.
  12. Serve hot, ideally with crusty bread or a side salad. Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

  • For a healthier option, substitute white rice with brown rice, but adjust the cooking time as needed.
  • This soup can be frozen; just make sure to leave out the cream until reheating for the best texture.

Find it online: https://anasrecipes.com/creamy-chicken-rice-soup/