Creamy Chicken and Rice Soup
A comforting bowl of creamy chicken and rice soup, perfect for cold days.
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.
- 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 recipe serves 4-6 depending on appetite. Best enjoyed immediately as soups with rice and cream typically don’t freeze well. Avoid substituting the cream with lower fat alternatives 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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