As the days get cooler, there’s nothing more comforting than a warm bowl of homemade soup. This Easy Creamy Chicken Rice Soup is perfect for those cozy nights in. It’s hearty, simple to make, and packed with tender chicken and rich flavors that will fill your home with inviting aromas.
Whether you’re a seasoned cook or just starting out, this recipe is sure to become a family favorite. Grab a spoon and enjoy the perfect blend of creamy goodness and wholesome ingredients.
Steps
- In a large soup pot over medium-high heat, warm the olive oil and sauté the finely chopped celery, carrots, and onion for 5-7 minutes until they begin to soften. Add minced garlic and flour, cooking for an additional minute.
- Gradually pour in the chicken broth while stirring to dissolve the flour and deglaze the pot, scraping up any browned bits from the bottom. Mix in the Italian seasoning, uncooked jasmine rice, and heavy cream.
- Increase the heat to bring the soup to a gentle boil, then reduce it to a simmer. Cover the pot partially with a lid and let it simmer for 10 minutes, stirring occasionally to prevent the rice from sticking.
- Add the pieces of uncooked chicken breast to the pot and continue cooking for another 7-10 minutes until the chicken is fully cooked and the rice is tender. Season the soup generously with salt and pepper to taste.
- If you plan on serving the soup later, consider cooking the rice separately to prevent it from absorbing too much broth. Before serving, add the rice to individual portions and adjust the broth consistency as needed.
Ingredients
- 1 tablespoon olive oil
- 1 stick of celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 1/2 medium onion, chopped
- 3 cloves of garlic, minced
- 3 tablespoons flour
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 3/4 cup uncooked jasmine rice
- 1 cup heavy cream
- 1 pound uncooked boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
Nutritional Values
Calories: 2192kcal | Carbohydrates: 160g | Protein: 120g | Fat: 116g | Saturated Fat: 60g | Trans Fat: 4g | Cholesterol: 616mg | Sodium: 4184mg | Potassium: 3408mg | Fiber: 8g | Sugar: 8g | Vitamin A: 24224IU | Vitamin C: 88mg | Calcium: 368mg | Iron: 8mg
FAQ
- Can I use a different type of rice in this soup?
- Yes, you can use a different variety of rice, but it’s best to cook it separately and add it at the end. Directly substituting white jasmine rice with brown or wild rice is not recommended, as they take longer to cook and may not work with the recipe’s timing.
- What if I don’t have heavy cream?
- It’s best not to substitute heavy cream with a lower-fat alternative, as this could lead to curdling due to the high cooking temperature, and the soup might not taste as rich and creamy.
- Can I use pre-cooked chicken for this recipe?
- Certainly! You can use rotisserie or leftover baked chicken. Just add it in the last 5 minutes of cooking to prevent it from overcooking.
- How should I store leftovers?
- Store leftover soup in an airtight container in the refrigerator for 3-4 days. Be aware that the rice will continue to absorb the broth, so you might need to add more broth when reheating.
- Can this soup be frozen?
- Freezing this soup is not recommended due to the cream and rice, which can affect the texture when thawed and reheated. It’s best enjoyed fresh or stored in the fridge for a few days.
Tips
- To avoid the rice absorbing too much broth, prepare it separately if you’re making the soup ahead of time, and add it to individual servings right before eating.
- If using leftover or rotisserie chicken, incorporate it into the soup during the last 5 minutes of cooking to prevent it from becoming overcooked.
- Stick with heavy cream for the broth to prevent curdling, as lower-fat alternatives may not hold up well under the cooking conditions.
- When reheating leftovers, you may need to add additional chicken broth to maintain the desired soup consistency, as the rice will continue to absorb the liquid over time.
Equipment
- Dutch Oven – A sturdy pot that conducts heat well, perfect for making soups.
- Garlic Press – Useful for mincing garlic quickly and efficiently without sticky fingers.
- Ladle – Designed to serve soups without spilling.
