Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

from thereciperebel.com
Main Course
45 min
6 servings
254 kcal / serving

Creamy Chicken and Rice Soup features tender bites of shredded chicken breasts, sautéed veggies, white rice and a flavorful creamy broth! It's an easy one pot soup recipe that comes together easily in under an hour.

Ingredients

  • 1 tablespoonoil
  • 1onion ((finely chopped))
  • 2 largecarrots ((peeled and diced, or 3 medium))
  • 2ribs celery ((halved and sliced))
  • 3 clovesgarlic ((minced))
  • 1 teaspoondried parsley
  • ½ teaspoondried thyme
  • 5 cupslow sodium chicken broth
  • 2boneless, skinless chicken breasts ((raw, about 1 lb))
  • 1 cuplong grain rice ((white or brown))
  • 1 teaspoonsalt
  • ¼ teaspoonblack pepper
  • 1 cupcream ((any kind - higher fat will have a richer flavor and thicker consistency))

Directions

  1. 1

    In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion is translucent.

  2. 2

    Add garlic, parsley and thyme and cook 1 minute.

  3. 3

    Add broth, uncooked chicken, uncooked rice, salt and pepper. Stir and bring to a boil over medium-high heat.

  4. 4

    Reduce heat to medium-low (a simmer), cover, and cook for 15-30 minutes(15-20 minutes for white rice, 30-35 minutes for brown rice), stirring every 10 minutes, or until vegetables and rice are tender.

  5. 5

    Remove chicken from pot and shred. Add back to the pot with the cream. Serve.