Easy Creamy Chicken Soup Recipe (with Rice)

Easy Creamy Chicken Soup Recipe (with Rice)

from whatgreatgrandmaate.com
35 min
4 servings

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 tbsp olive oil ( or your favorite cooking oil)
  • 1/2 onion (chopped)
  • 2 celery sticks (chopped)
  • 2 carrots (diced)
  • 4 garlic cloves (minced)
  • 3 tbsp gluten free all-purpose flour (or regular all purpose flour)
  • 1 tsp Italian seasoning
  • 1 tsp sea salt (plus more to taste)
  • 1/2 tsp ground black pepper
  • 4 cups bone broth (or chicken broth)
  • 3/4 cup basmati rice (rinsed and drained - jasmine rice works too)
  • 1/2 cup full-fat coconut milk (or heavy cream)
  • 1 lb chicken breasts (or thighs, cut into bite-sized pieces)
  • Optional: chopped parsley (for garnish)

Directions

  1. 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. 2

    Add garlic, flour, Italian seasoning, salt, and pepper. Cook for 1 minute.

  3. 3

    Pour it broth and scrape the bottom of the pan.

  4. 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. 5

    Cover the pot and simmer for 8 minutes while stirring every few minutes to keep the rice from sticking.

  6. 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. 7

    Taste to add more salt and/or pepper, and serve warm. Sprinkle with chopped parsley, if using.