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Creamy Chicken and Rice Soup

A cozy and hearty creamy chicken and rice soup that's perfect for chilly evenings, easy to make, and a one-pot wonder.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast Can use leftover rotisserie chicken
  • 1 cup cooked rice Use any rice variety you prefer
  • 4 cups chicken broth Ensure gluten-free if necessary
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version
  • 1 medium onion, diced Adds sweetness and depth
  • 2 medium carrots, diced Provides sweetness and nutrition
  • 2 stalks celery, diced Uses along with onions and carrots
  • 2 cloves garlic, minced Toast for enhanced flavor
  • to taste Salt and pepper Season according to preference
  • Fresh parsley for garnish Adds a pop of color and freshness

Method
 

Preparation
  1. In a large pot, sauté the onions, carrots, celery, and garlic until softened.
  2. Add the chicken breast and chicken broth, then bring to a boil.
  3. Reduce heat and let it simmer until the chicken is cooked through.
  4. Remove the chicken, shred it, and return it to the pot.
  5. Stir in the cooked rice and heavy cream, heating everything through.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley.

Notes

Store leftovers in an airtight container for 3-4 days in the fridge or freeze for 2-3 months. Reheat with a splash of broth if needed. Add frozen peas or corn for extra color and nutrition.