Creamy Chicken and Rice Soup Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 people
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Calories
321 kcal
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Course
Main Course, Soup
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Cuisine
American
Creamy Chicken and Rice Soup Recipe
Description
The Creamy Chicken and Rice Soup Recipe brings together butter-sautéed onion, carrots, celery, and garlic with seasoned chicken thighs simmered in a large pot of broth. The addition of thyme and bay leaf infuses an herbal depth, while long-grain rice cooks directly in the broth, absorbing flavors. After simmering, the shredded chicken returns to the pot alongside a Parmesan and cornstarch mixture, which thickens the soup, giving it a creamy consistency without cream.
This soup offers a hearty and somewhat thick mouthfeel, balancing the tender vegetables and the chew of shredded chicken and rice. The fresh parsley stirred in brightens the rich broth. Served warm, it's suitable as a main meal or alongside rustic bread. The gentle seasoning of salt and pepper allows the savory chicken and garlic flavors to stand out.
Since the rice absorbs liquid over time, leftovers will thicken and can be loosened with extra broth when reheating. Removing the bay leaf before serving ensures no bitter notes remain. Variations include omitting Parmesan and substituting olive oil to accommodate dairy-free diets, making it a versatile recipe for different needs.
Ingredients
- 2 tablespoons butter
- 1 large onion peeled and chopped, sweet
- 1 cup carrot chopped
- 1 cup celery chopped
- 4 cloves garlic minced
- 1 tablespoon thyme 1 tsp dried thyme, fresh, leaves
- 1 bay leaf
- 1 pound chicken thigh or breasts, boneless
- 10 cups chicken broth or water + 10 tsp chicken bouillon
- 1 cup long-grain rice dried
- 2/3 cup Parmesan Cheese grated
- 3 tablespoons cornstarch
- 3 tablespoons parsley chopped
- salt
- black pepper
Instructions
- Place a large 6-8 quart pot over medium heat. Add the butter. Once melted add in the onions, carrots, celery, and garlic. Sauté for 3-5 minutes, stirring to soften.
- Add in the thyme, bay leaf, chicken thighs, and chicken broth. Bring to a boil. Once boiling, stir in the dried rice.
- Cover and simmer for 12 minutes. Then use tongs to remove the chicken thighs. Use two forks to shred the chicken into bite-size pieces. Continue to simmer the soup uncovered, while you shred the chicken.
- Mix the grated parmesan cheese with the cornstarch. Stir the chicken back into the soup. Continue stirring as you add the parmesan mixture into the soup. Simmer another 2-4 minutes to thicken the soup base.
- Taste. Then salt and pepper as needed. Remove the bay leaf and stir in the fresh parsley. Serve warm.
Notes
- The recipe is naturally gluten-free and can be adapted for dairy-free by removing Parmesan and using olive oil instead of butter.
- Soups containing rice thicken over time; add broth when reheating leftovers to maintain a soup-like consistency.
- Remove the bay leaf before serving to avoid unwanted bitter flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 321kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 70mg | 23% |
| Sodium | 1298mg | 54% |
| Potassium | 541mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3101IU | 62% |
| Vitamin C | 28mg | 31% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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