Creamy Chicken and Rice Soup
A heartwarming soup that combines shredded chicken, rice, and vegetables in a rich and creamy broth, perfect for cozy family dinners or gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken to save time.
- 1 cup rice Any type of rice can be used.
- 4 cups chicken broth Homemade broth enhances flavor.
- 1 cup heavy cream For a lighter version, substitute with coconut milk.
- 1 cup carrots, diced Adds sweetness and color to the soup.
- 1 cup celery, diced For crunch and earthiness.
- 1 medium onion, chopped Base for flavor.
- 2 cloves garlic, minced Enhances aroma and flavor.
- to taste Salt and pepper Season according to preference.
- 2 tablespoons olive oil For sautéing the vegetables.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the onions, carrots, and celery, cooking until the vegetables are soft.
- Stir in the minced garlic and cook for an additional minute.
Cooking
- Add the shredded chicken, rice, and chicken broth, then bring the mixture to a boil.
- Reduce the heat and let it simmer until the rice is fully cooked.
- Finally, stir in the heavy cream and season with salt and pepper to taste.
Notes
For an optimal dining experience, serve the soup warm, garnished with fresh herbs like parsley. It pairs well with crusty bread or a side salad. Store leftover soup in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 2 months, omitting cream before freezing.