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Creamy Chicken Rice Soup
Emily

Creamy Chicken & Rice Soup

A cozy and creamy chicken and rice soup made with tender shredded chicken, fresh vegetables, and a hint of thyme. Hearty, comforting, and perfect for chilly days.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup rice, uncooked
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp thyme
  • salt and pepper, to taste

Equipment

  • Large pot
  • wooden spoon
  • knife and cutting board
  • Measuring cups and spoons
  • ladle

Method
 

  1. In a large pot, heat olive oil over medium heat.
  2. Add onion, carrots, and celery; sauté until softened.
  3. Stir in garlic and thyme, cooking for an additional minute.
  4. Add chicken broth and bring to a boil.
  5. Stir in rice and cook until tender, about 15 minutes.
  6. Reduce heat and stir in shredded chicken and heavy cream.
  7. Season with salt and pepper to taste. Simmer for 5 more minutes before serving.

Notes

Use leftover rotisserie chicken for convenience. Add spinach or kale for extra greens. For lighter soup, swap heavy cream with half-and-half or milk. This soup thickens as it cools, so add more broth when reheating.