Creamy Chicken and Rice Soup
A delicious and comforting Creamy Chicken and Rice Soup, perfect for any chilly day.
Equipment
- soup pot
Ingredients
Vegetables
- 1 tablespoon olive oil
- 1 stick celery chopped finely
- 2 medium carrots peeled & chopped finely
- ½ medium onion chopped
- 3 cloves garlic minced
Soups Base
- 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
Cooking Steps
- 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 to prevent the rice from sticking to the bottom.
- 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. Add more chicken broth if you prefer a less thick soup. Cook the rice separately if not eating right away.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 34gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 3mgCalcium: 50mgIron: 1mg
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