Description

This creamy chicken and rice soup is a warm, comforting dish perfect for chilly winter evenings and soothing post-holiday cravings. It features tender chicken breast, aromatic vegetables, and hearty rice all simmered in a rich, creamy broth that’s both satisfying and easy to prepare.

Ingredients

Scale

Protein and Vegetables

2 cups chicken breast, diced
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced

Other Ingredients

1 cup long-grain white rice
6 cups chicken broth
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Cook the Chicken: Add the diced chicken breast to the pot with the sautéed vegetables. Cook for about 5-6 minutes, stirring occasionally, until the chicken pieces are lightly golden on all sides and mostly cooked through.
Add Broth and Boil: Pour in the chicken broth, stirring to combine all the ingredients. Bring the mixture to a gentle boil over medium-high heat.
Add Rice and Simmer: Stir in the rice, reduce the heat to low, cover the pot, and let the soup simmer for approximately 20 minutes, or until the rice is tender and the chicken is fully cooked through.
Finish with Cream and Season: Remove the pot from heat and stir in the heavy cream. Season the soup with salt and black pepper to taste. Stir well to combine and serve hot for a cozy, comforting meal.

Notes

You can substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free version.
For added flavor, garnish with fresh chopped parsley or thyme before serving.
Use brown rice instead of white rice, but increase simmering time to about 40-45 minutes until tender.
Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.