Creamy Chicken and Rice Soup
A rich and comforting creamy chicken and rice soup, perfect for any occasion.
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 uncooked white jasmine rice
- 1 cup heavy/whipping cream
- 1 pound uncooked chicken breasts cut into bite-size pieces/strips
- Salt & 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, stirring occasionally.
- 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
This soup will soak up the broth FAST. You may need to add more chicken broth if you prefer a less thick soup. Cook the rice separately if you don't plan on eating it right away.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 34gProtein: 24gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 720mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1200IUVitamin C: 5mgCalcium: 120mgIron: 2mg
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