Easy Creamy Chicken Soup Recipe (with Rice)
This delicious and creamy chicken soup recipe is packed with vegetables, tender chicken and rice, and a creamy broth. It's an easy one-pot meal that comes together quickly and is full of protein and flavor. Plus, it’s easy to make gluten-free and/or dairy-free with simple substitutions.
Ingredients
- 1 tbspolive oil ( or your favorite cooking oil)
- ½onion (chopped)
- 2celery sticks (chopped)
- 2carrots (diced)
- 4garlic cloves (minced)
- 3 tbspgluten free all-purpose flour (or regular all purpose flour)
- 1 tspitalian seasoning
- 1 tspsea salt (plus more to taste)
- ½ tspground black pepper
- 4 cupsbone broth (or chicken broth)
- ¾ cupbasmati rice (rinsed and drained - jasmine rice works too)
- ½ cupfull-fat coconut milk (or heavy cream)
- 1 lbchicken breasts (or thighs, cut into bite-sized pieces)
- optional: chopped parsley (for garnish)
Directions
- 1
Heat oil in a large pot over medium high heat. Add onion, celery, and carrots and cook stirring for 5 minutes until softened.
- 2
Add garlic, flour, Italian seasoning, salt, and pepper. Cook for 1 minute.
- 3
Pour in broth and scrape the bottom of the pan.
- 4
Increase the heat to high and cook until everything comes to a boil, then add rice and coconut milk. (If using heavy cream, don't add it in yet). Bring back to boil, then reduce the heat to simmer.
- 5
Cover the pot and simmer for 8 minutes while stirring every few minutes to keep the rice from sticking.
- 6
Add chopped chicken and cook for another 8-10 minutes until the rice and the chicken are both cooked. Add heavy cream now if that's what you are using. You can add more broth or water if the rice soaks up too much liquid.
- 7
Taste to add more salt and/or pepper, and serve warm. Sprinkle with chopped parsley, if using.