Chicken and Rice Soup (One Pot Dinner Recipe!)
User Reviews
5
Chicken and Rice Soup (One Pot Dinner Recipe!)
Description
This soup starts by cooking butter, onion, celery, and carrots until soft, then adding garlic and a mix of spices including thyme, parsley, smoked paprika, salt, and pepper. Flour is stirred in to lightly thicken the broth. Gradually adding chicken broth and bringing it to a boil creates a flavorful base for cooking chicken and rice.
Wild rice and raw chicken are simmered until cooked; the chicken is removed to shred or chop, then returned to the pot. The addition of heavy cream adds a silky mouthfeel without making the soup overly rich. The combination of wild rice's nutty texture and the tender chicken makes a satisfying meal.
Serve this one-pot dinner as a warming main course, especially on cooler days. The recipe allows substitution with various rices or pre-cooked chicken and can accommodate leaving out the cream for a lighter broth. Leftovers store refrigerated up to three days, though rice may thicken the soup over time and require added liquid upon reheating.
Ingredients
- 4 Tablespoons butter unsalted
- 1 yellow onion diced (about 1 cup, medium
- 3 talks celery leaves removed and chopped (about 1 cup)
- 2 large carrot chopped (about 1 cup
- 1 Tablespoon garlic about 3-4 large cloves, minced
- 3 Tablespoons all-purpose flour
- ¾ teaspoon thyme dried
- ½ teaspoon parsley dried
- ½ teaspoon smoked paprika
- ¾ teaspoon table salt plus additional to taste
- ½ teaspoon black pepper plus additional to taste, ground
- 5 cups chicken broth
- 1 lb chicken breast or a mix of chicken breast and thighs, raw, boneless, skinless
- 1 cup wild rice uncooked
- ⅓ cup heavy cream (see note)
Instructions
- Melt butter in a large pot or Dutch oven over medium heat.
- Add onion, celery, and carrots and cook until softened (about 4-5 minutes).
- Add minced garlic and cook until fragrant (about 30 seconds).
- Sprinkle flour evenly over the pot and stir until flour is absorbed and no lumps remain. Add spices (thyme, parsley, smoked paprika, salt, and pepper) and cook several seconds longer until well-combined.
- Slowly, while stirring, add chicken broth to the pot. Bring to a boil.
- Add chicken and rice and return to a boil. Cover, reduce heat to a simmer, and cook until the chicken is cooked through and rice is fully cooked (about 20 minutes).
- Remove chicken from the pot and cut or shred (I prefer to shred). If the rice is not tender yet, let the chicken rest, covered, beside the stovetop and continue to cook the soup, covered, until the rice is cooked through (that way you don’t overcook it). Once the rice is cooked through, return the chicken to the pot.
- Reduce heat to low then slowly stir in heavy cream until combined.
- Allow to simmer for several minutes before serving warm. Enjoy!
Notes
- Various rice types like white, jasmine, basmati, or wild rice can be used; wild rice adds a nuttier flavor.
- Pre-cooked chicken can be substituted but should be added near the end to warm without overcooking.
- The cream is optional and adds richness and smoothness without heavy thickening.
- The soup keeps refrigerated up to 3 days but rice absorbs liquid, so add broth or water when reheating and adjust seasonings accordingly.
- Freezing is not recommended if cream is included, though omitting cream may allow freezing up to a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (approximately 1 ½ cups per serving)
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 337kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 22g | 44% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 1120mg | 47% |
| Potassium | 676mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3954IU | 79% |
| Vitamin C | 18mg | 20% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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