Chicken and Rice Soup
User Reviews
5
-
Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
371 kcal
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Course
Main Course, Soup
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Cuisine
American
Chicken and Rice Soup
Description
Long grain and wild rice are briefly toasted in butter before simmering in chicken broth and water to cook through and absorb flavor. Meanwhile, diced onion, garlic, celery, and carrots are sautéed in butter until softened and fragrant. This softened vegetable base is combined with the cooked rice, remaining broth, and heavy cream, then brought to a simmer. Shredded cooked chicken and peas are stirred in to warm through. Seasoned with salt and freshly cracked pepper, the soup achieves a balanced savory flavor with creamy body from the heavy cream. Fresh thyme or other herbs can be added as garnish to enhance fragrance and color.
Best served warm, this soup offers a satisfying meal with hearty textures from the rice and chicken, and the creamy broth complements the tender vegetables. It works well as a comfort food option any time the weather calls for something soothing and nourishing.
A note from the recipe suggests adding softened cream cheese for even more richness and depth in the broth if desired.
Ingredients
- 1 long grain rice any favorite brand will do, 7-ounce box
- 1 wild rice any favorite brand will do, 7-ounce box
- 4 tablespoons butter divided
- 2 ounce jars chicken bone broth or other favorite chicken broth, Zoup! Good, Really Good® brand
- 1 ¼ cup water
- 1 yellow onion diced
- 3 teaspoons garlic minced
- 3 celery chopped, stalks
- 3 carrot chopped, whole
- 1 ½ cups heavy cream
- 1-2 teaspoons salt to taste
- ½ teaspoon black pepper freshly cracked
- 3 cups shredded or cubed cooked chicken
- 1 cup peas or canned, drained, frozen
- thyme for garnish, optional, or rosemary or parsley, fresh
Instructions
- In a large skillet, melt 2 tablespoons butter. Add rice and stir for one minute.
- Stir in 1 cup of chicken broth and the water. Bring to a boil. Cover, reduce to a simmer, and cook for 25 minutes.
- While rice is cooking, prepare the vegetables. In a large stock pot over medium-high heat, melt remaining 2 tablespoons butter. Add onions, garlic, celery, and carrots and saute 3-4 minute until onions are translucent and garlic is fragrant.
- Stir cooked rice into the stock pot along with remaining broth, heavy cream, salt and pepper. Bring to a boil, then reduce to a simmer.
- Stir in chicken, and peas. Taste, add salt and pepper as needed.
- Garnish with fresh herbs and additional cracked black pepper if desired and serve.
Notes
- For creamier richness, stir in 4 ounces softened cream cheese during the broth simmering step.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 11g | 4% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 135mg | 45% |
| Sodium | 502mg | 21% |
| Potassium | 408mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 6209IU | 124% |
| Vitamin C | 14mg | 16% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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