Description
This hearty and filling creamy chicken and rice soup warms you from the inside out with its thick, addictive broth.
Ingredients
Scale
- 1 lb (450 g) boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tablespoons butter or olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- 1 cup long-grain white rice, rinsed
- 6 cups chicken broth (use low-sodium if preferred)
- 1 cup milk or 1/2 cup heavy cream (or plain Greek yogurt, stirred in off heat)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
- Lemon wedges for serving (optional)
Instructions
- Heat a large pot over medium heat. Add butter or oil.
- Season the chicken with salt and pepper. Brown the chicken 3–4 minutes per side until lightly golden. Remove and set aside.
- Add onion, carrot, and celery to the pot. Cook 5–7 minutes until soft.
- Stir in garlic and thyme. Cook 30 seconds until fragrant.
- Add rice and stir to coat with the vegetables.
- Pour in chicken broth and add the bay leaf. Bring to a boil.
- Return the chicken to the pot. Reduce heat to low. Cover and simmer 18–22 minutes, until rice is tender and chicken is cooked through.
- Remove the bay leaf. Stir in milk or cream. Heat gently; do not boil if you used milk or yogurt.
- Taste and adjust salt and pepper. Add parsley and a squeeze of lemon if you like. Serve hot.
Notes
This soup freezes well for quick meals later. For a lighter dish, serve with roasted vegetables or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg