Description
A comforting and creamy chicken and rice soup perfect for chilly days.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup uncooked rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Instructions
- In a large pot, sauté onion, carrots, celery, and garlic until softened.
- Add chicken broth, rice, salt, pepper, and thyme. Bring to a boil.
- Reduce heat and simmer until rice is tender, about 15 minutes.
- Stir in shredded chicken and heavy cream. Simmer for 5 more minutes.
- Serve hot.
Notes
- Use leftover rotisserie chicken for convenience.
- Adjust creaminess by adding more or less heavy cream.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: creamy chicken and rice soup, comfort food, easy soup recipe