Creamy Chicken and Rice Soup
User Reviews
4.9
Creamy Chicken and Rice Soup
Description
Creamy Chicken and Rice Soup features bite-sized chicken breast cooked with white jasmine rice and vegetables in a creamy broth. The soup begins with sautéing celery, carrots, onions, and garlic in olive oil, followed by adding flour to create a thickener. Chicken broth is incorporated, then Italian seasoning, cream, and rice are stirred in and simmered. The chicken is added later to ensure it cooks fully alongside the rice. The result is a dense, creamy soup with tender chicken and soft rice grains suspended in a flavorful broth that thickens as it cooks.
The flavor is mild with herbal notes from the Italian seasoning and a balanced vegetable base. The cream adds richness without overwhelming the subtle chicken flavor. The rice absorbs much of the broth, making the soup filling and substantial.
This soup is suitable as a warming main dish, particularly on cooler days or when comfort food is desired. It can be served alone or with crusty bread to soak up the creamy broth.
Since the rice thickens the soup, additional broth might be needed when reheating leftovers to restore a desirable consistency. Due to the cream, freezing is not recommended, as it may cause curdling. The recipe recommends using heavy cream rather than lower-fat substitutes to maintain texture when cooked over medium-high heat.
Ingredients
- 1 tablespoon olive oil
- 1 tick celery chopped finely
- 2 medium carrot 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 white jasmine rice uncooked
- 1 cup heavy cream aka whipping cream
- 1 pound chicken breast cut into bite-size pieces/strips, uncooked
- salt to taste
- black pepper to taste
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
- The recipe yields servings for 4 to 6 people depending on portion size and accompanying dishes.
- Use about 1 pound of chicken breasts, equivalent to roughly two medium-sized pieces.
- For best taste and texture, consume the soup soon after making since it does not freeze well.
- Avoid substituting heavy cream with lower-fat alternatives to prevent curdling due to higher cooking temperatures.
- This recipe also appears in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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