Creamy Chicken and Rice Soup
This creamy chicken and rice soup is rich, hearty, and loaded with tender chicken, vegetables, and jasmine rice. A cozy one-pot meal perfect for chilly nights, easy weeknight dinners, or family favorites.
Equipment
- Large Pot
- Wooden Spoon
Ingredients
- 1 tbsp olive oil
- 1 stick celery chopped finely
- 2 medium carrots peeled and chopped finely
- 0.5 medium onion chopped
- 3 cloves garlic minced
- 3 tbsp flour
- 4 cups chicken broth
- 0.25 tsp Italian seasoning
- 0.75 cup white jasmine rice uncooked
- 1 cup heavy cream
- 1 lb chicken breasts uncooked, cut into bite-sized pieces
- salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped celery, carrots, and onion. Sauté until vegetables are softened, about 5 minutes.
- Add minced garlic to the pot and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in chicken broth while stirring to combine. Add Italian seasoning and bring the mixture to a boil.
- Add uncooked jasmine rice and chicken pieces to the pot. Reduce heat to a simmer and cook for 20-25 minutes, stirring occasionally, until rice is tender and chicken is cooked through.
- Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes until the soup is heated through and creamy.
- Serve hot, garnished with fresh parsley or grated Parmesan if desired.
Notes
For added flavor, consider incorporating baby spinach, mushrooms, or a sprinkle of Parmesan cheese. Leftover rotisserie chicken can be used as a time-saving alternative. Note that the soup may thicken upon standing; add additional broth to reach desired consistency when reheating.
