Creamy Chicken and Rice Soup
A delicious and comforting soup combining tender chicken, fluffy rice, and fresh vegetables in a rich, creamy broth.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 1 cup uncooked long-grain rice
- 4 cups chicken broth
- 2 cups whole milk or heavy cream or substitute with low-fat milk or unsweetened almond milk for a lighter version
- 2 teaspoons dried thyme fresh thyme can be used for a more vibrant taste
- 1 teaspoon dried oregano fresh oregano can be used for a more vibrant taste
- to taste Salt and pepper
- for garnish Chopped fresh parsley optional
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5-6 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the uncooked rice, dried thyme, and oregano. Pour in the chicken broth and bring to a boil. Reduce the heat to low and let it simmer uncovered for 15-20 minutes, or until the rice is tender.
- Once the rice is cooked, return the sautéed chicken to the pot. Stir in the frozen peas and the milk (or cream). Cook for an additional 5 minutes, allowing the soup to heat through and thicken slightly. Adjust seasoning with additional salt and pepper if needed.
- Ladle the creamy chicken and rice soup into bowls and garnish with chopped fresh parsley if desired. Enjoy your warm bowl of comfort!
Notes
For quicker preparation, use rotisserie chicken. You can also replace chicken with mushrooms for a vegetarian option. Feel free to add any leftover vegetables you have on hand.