Creamy Chicken and Rice Soup has a special place in my heart. It’s one of those comforting dishes that transports you back to simpler times, where family gatherings and cozy nights in were the norm. I first discovered this recipe when I was searching for quick meal options for busy weeknights, and it turned out to be a hit with everyone at the table. With savory chicken, fluffy rice, and a rich, creamy texture, this soup brings warmth and satisfaction in every spoonful. Perfect for chilly nights or when someone needs a little TLC, this recipe has become a staple in our home.
Why You’ll Love This Dish
This Creamy Chicken and Rice Soup isn’t just easy to make; it’s also remarkably comforting. Ready in under 30 minutes, it’s a fantastic option for busy weeknights or family brunches alike. Plus, it’s budget-friendly, making it perfect for anyone looking to save some money while still enjoying a delicious meal. Who can resist a thick, hearty soup that warms you from the inside out?
“This soup is a hug in a bowl! My kids gobbled it up, and I loved how straightforward it was to make.” – A satisfied home cook
How This Recipe Comes Together
Ready to dive into your new favorite dish? Here’s the plan! We’ll start by sautéing a mix of colorful vegetables until they soften. Then, we’ll add garlic and some rich chicken broth, bringing it all to a boil. Next, the rice joins the party, followed by the star of the show—shredded chicken and a luxurious splash of heavy cream. Season the mix to perfection, and voilà! You’ve got a delightful creamy soup just waiting to be enjoyed.
Gather These Items
Before we start cooking, here’s what you’ll need:
- 2 cups cooked chicken, shredded
- 1 cup rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (such as parsley or thyme) for garnish
Feel free to use leftover rotisserie chicken to save time or swap out the rice for a quick-cooking grain like quinoa if you’re looking for a twist!
Step-by-Step Instructions
Let’s cook up some magic!
- In a large pot, heat a bit of oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5 minutes until they’re softened.
- Stir in the minced garlic and let it cook for an additional minute to bring out those wonderful flavors.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the rice, then reduce the heat to a simmer. Let it cook until the rice is tender, roughly 15 minutes.
- Gently fold in the shredded chicken and heavy cream, stirring until well combined.
- Season with salt and pepper to enhance the flavors.
- Serve hot, garnished with fresh herbs for an appealing presentation.
Best Ways to Enjoy It
When it comes to serving this Creamy Chicken and Rice Soup, the possibilities are endless. A sprinkle of fresh herbs not only adds a pop of color but also elevates the flavor profile. Consider pairing this soup with a crusty baguette or fresh side salad for a complete meal. A glass of crisp white wine or sparkling water with lemon can also complement the dish beautifully.
How to Store
Leftover Creamy Chicken and Rice Soup can be stored in an airtight container in the refrigerator for 3 to 4 days. If you’d like to keep it longer, consider freezing it for up to 3 months. To reheat, simply thaw overnight in the fridge, then warm on the stove, adding a splash of broth if it’s too thick. Ensure it’s heated through before serving.
Helpful Cooking Tips
- To prevent the rice from becoming mushy, be sure to keep an eye on the cooking time and adjust as needed.
- If you want a bit of a kick, add a pinch of red pepper flakes while sautéing the vegetables.
- For a lighter version, you can substitute half and half for the heavy cream.
Recipe Variations
Feel free to switch things up with this recipe! You could toss in some spinach or kale for extra greens or replace the chicken with cooked sausage for a different flavor profile. If you’re looking for a vegetarian option, substitute the chicken with cannellini beans and use vegetable broth instead.
Frequently Asked Questions
How long does this soup take to make?
This delicious soup takes about 30 minutes from start to finish!Can I use brown rice instead of white rice?
Yes! Just be aware that brown rice will take longer to cook—around 40-45 minutes. You may need to adjust the broth quantity as well.How do I make this soup dairy-free?
Substitute the heavy cream with coconut milk or a dairy-free cream alternative for a delicious dairy-free version.
Enjoy the creamy goodness of this Chicken and Rice Soup, and make it your go-to dish for any occasion!
Creamy Chicken and Rice Soup
A comforting and quick chicken and rice soup that’s perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (such as parsley or thyme) for garnish
Instructions
- In a large pot, heat a bit of oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the chicken broth and bring to a boil.
- Add the rice, reduce heat to a simmer, and cook until rice is tender (about 15 minutes).
- Gently fold in the shredded chicken and heavy cream, stirring until well combined.
- Season with salt and pepper.
- Serve hot, garnished with fresh herbs.
Notes
For a lighter version, substitute half and half for the heavy cream. Use leftover rotisserie chicken to save time.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg