Description
A piping hot bowl of this creamy chicken and rice soup recipe is such a comfort on a cold day! It’s simple to make with no fancy ingredients, and the rich broth is irresistible.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 stick celery (chopped finely)
- 2 medium carrots (peeled & chopped finely)
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
- 3 tablespoons flour
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 3/4 cup uncooked white jasmine rice
- 1 cup heavy/whipping cream
- 1 pound uncooked chicken breasts (cut into bite-size pieces/strips)
- Salt & pepper (to taste)
Instructions
- Step: Add the olive oil, celery, carrots, and onion to a soup pot over medium-high heat. Sauté for 5-7 minutes, stirring occasionally.
- Step: Stir in the garlic and flour and cook for about a minute.
- Step: Slowly pour in the broth and stir/scrape up the browned bits from the bottom of the pot until the flour has dissolved.
- Step: Stir in the Italian seasoning, rice, and cream. Increase the heat to high, and once the soup comes to a gentle boil, give it a good stir, then reduce the heat so it’s simmering and cover the pot with the lid slightly ajar.
- Step: Simmer the soup for 10 minutes, stirring occasionally to prevent the rice from sticking.
- Step: Add in the chicken and cook for another 7-10 minutes or until the chicken and rice are both cooked.
- Step: Season with salt & pepper as needed.
Notes
Recipe serves 4-6 depending on portion size. Best enjoyed immediately, as rice absorbs broth over time and cream-based soups do not freeze well.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 548 kcal
- Sugar: 2 g
- Sodium: 1046 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 154 mg
Keywords: creamy chicken soup, rice soup, comfort food, easy soup recipe