Creamy Chicken and Rice Soup
This comforting creamy chicken and rice soup is perfect for cold days and easy to make with simple ingredients.
Equipment
- soup pot
Ingredients
- 1 tablespoon olive oil
- 1 stick celery chopped finely
- 2 medium carrots peeled & chopped finely
- ½ medium onion chopped
- 3 cloves garlic minced
- 3 tablespoons flour
- 4 cups chicken broth
- ¼ teaspoon Italian seasoning
- ¾ cup white jasmine rice uncooked
- 1 cup heavy cream
- 1 pound chicken breasts cut into bite-size pieces/strips
- Salt to taste
- Pepper to taste
Instructions
- Add the olive oil, celery, carrots, and onion to a soup pot over medium-high heat. Sauté for 5-7 minutes, stirring occasionally.
- Stir in the garlic and flour and cook for about a minute.
- Slowly pour in the broth and stir/scrape up the browned bits from the bottom of the pot until the flour has dissolved.
- Stir in the Italian seasoning, rice, and cream. Increase the heat to high, and once the soup comes to a gentle boil, give it a good stir, then reduce the heat so it's simmering and cover the pot with the lid slightly ajar. Simmer the soup for 10 minutes. Stir occasionally to prevent the rice from sticking.
- Add in the chicken and cook for another 7-10 minutes or until the chicken and rice are both cooked. Season with salt & pepper as needed.
Notes
Recipe serves 4-6 depending on serving sizes. This soup is best enjoyed fresh and does not freeze well. Avoid using low-fat cream to prevent curdling.
Nutrition
Serving: 1bowlCalories: 548kcalCarbohydrates: 40gProtein: 30gFat: 29gSaturated Fat: 15gTrans Fat: 1gCholesterol: 154mgSodium: 1046mgPotassium: 852mgFiber: 2gSugar: 2gVitamin A: 6056IUVitamin C: 22mgCalcium: 92mgIron: 2mg
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