Creamy Chicken and Rice Soup
User Reviews
4.9
429 reviews
Excellent
Creamy Chicken and Rice Soup
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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.
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Ingredients
- 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
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Instructions
- Add the olive oil, celery, carrots, and onion to a soup pot over medium-high heat. Sauté for 5-7 minutes, stirring occasionally.
- Stir in the garlic and flour and cook for about a minute.
- Slowly pour in the broth and stir/scrape up the browned bits from the bottom of the pot until the flour has dissolved.
- 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. Simmer the soup for 10 minutes. I stir it every now and then to prevent the rice from sticking to the bottom of the pot.
- Add in the chicken and cook for another 7-10 minutes or until the chicken and rice are both cooked. Season with salt & pepper as needed (I am generous with both). This soup will soak up the broth FAST. You may need to add more chicken broth if you prefer a less thick soup, and you'll definitely have to add broth to leftovers. Cook the rice separately if you don't plan on eating it right away (add rice to individual portions just before serving).
Notes
- Recipes serves 4-6 depending how much people eat/what it's served with.
- 1 pound of chicken breasts usually works out to 2 medium chicken breasts (a bit less or more than a pound is fine).
- This recipe is best enjoyed right after it's made. Soups with rice and cream typically don't freeze too well.
- I don't recommend subbing the cream for something lower fat in case it curdles (the cream is cooked over a fairly high heat).
- This recipe is also in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
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Calories
548kcal
(27%)
Carbohydrates
40g
(13%)
Protein
30g
(60%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Trans Fat
1g
Cholesterol
154mg
(51%)
Sodium
1046mg
(44%)
Potassium
852mg
(24%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
6056IU
(121%)
Vitamin C
22mg
(24%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 40g | 13% |
| Protein | 30g | 60% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 1046mg | 44% |
| Potassium | 852mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 6056IU | 121% |
| Vitamin C | 22mg | 24% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
429 reviews
Excellent
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