creamy chicken and rice soup
This creamy chicken and rice soup is a comforting dish that's perfect for cold days. It features tender chicken, rice, and vegetables in a rich, creamy broth that will warm you up from the inside out.
Equipment
- 1 large pot or Dutch oven
- 1 measuring cups and spoons
- 1 cutting board
- 1 stirring spoon
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 pound boneless, skinless chicken breasts, diced
- 6 cups chicken broth
- 1 cup uncooked white rice
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen peas
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
- Add the minced garlic, diced carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the diced chicken to the pot. Cook until the chicken is no longer pink, around 5-7 minutes.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, stir in the uncooked rice, thyme, salt, and pepper. Reduce heat to low and cover the pot. Simmer for 20 minutes or until the rice is cooked and tender.
- Stir in the heavy cream and frozen peas. Cook for an additional 5 minutes to heat through.
- Adjust seasoning if necessary before serving.
Notes
For extra flavor, consider adding a splash of lemon juice or fresh parsley before serving.
This soup can be stored in an airtight container in the refrigerator for up to 3 days.
If you prefer a thicker consistency, you can blend a portion of the soup and then mix it back in.