I uniquely crafted my version of Chicken Rice Soup using olive oil, diced onion, garlic, and carrots. Tender chicken breasts simmer in a savory broth with heavy cream and long grain rice for a delightful balance. This recipe intrigues me with its blend of familiar ingredients and remarkably satisfying depth.
I’ve always been fascinated by how a few simple ingredients can transform into something pretty incredible. When I first made my Creamy Chicken And Rice Soup, I couldn’t believe how a dash of olive oil, a diced medium onion and some minced garlic could completely change a meal.
I tossed in carrots, celery, and a lb of boneless chicken breasts with 6 cups of chicken broth and let it simmer while I brought in the uncooked long grain white rice. Adding heavy cream, a sprinkle of dried thyme, and a bay leaf made the soup extra delicious and a bit unexpected.
I did season with salt and pepper just right and even garnished it with fresh chopped parsley for that extra kick. This recipe keeps things simple yet packs a punch that reminds me why I love homemade meals, and its unique twists reminded me of some of my favorite chicken dishes recipes.
Enjoy experimenting!
Why I Like this Recipe
I really like this recipe for a few reasons. First, it warms me up when I’m feeling cold and stressed out, like a big, comforting hug in a bowl. Second, I love that it’s super easy to make and doesn’t call for any fancy ingredients that I can’t find at the local store. Third, the mix of creaminess from the heavy cream with tender chicken and veggies just makes my tastebuds dance every time I take a bite.
Honestly, nothing beats sitting down with a hot bowl of creamy chicken and rice soup on a chilly day. Its simplicity makes it feel like a treat you can whip up with ingredients you already have. I love how the chicken gets all tender and the veggies soften just right, melding into a rich, tasty broth that fills the whole kitchen with a homemade smell. Overall, this soup is my go-to comfort food when I need something satisfying and easy to fix.
Ingredients
- Olive oil provides healthy fats and enhances the overall flavor of the creamy soup.
- Chicken breasts are loaded with protein, giving the dish a hearty, satisfying bite.
- Chicken broth forms a savory base that brings all the flavors together perfectly.
- Long grain white rice offers carbs and a slight chew, making the soup more filling.
- Heavy cream creates a rich, velvety texture that balances the savory herbs nicely.
- Carrots add a touch of natural sweetness and brighten the color of the broth.
- Onions contribute aromatic depth and mild sweetness, forming a flavorful base.
Ingredient Quantities
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 cup uncooked long grain white rice
- 1 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 bay leaf
- Fresh chopped parsley (optional for garnish)
How to Make this
1. In a large pot, heat the olive oil over medium heat then add the diced onion and minced garlic. Let ’em cook until they’re soft and a bit translucent.
2. Add the diced carrots and celery to the pot and stir them in. Let ’em cook for about 5 minutes until they start to soften.
3. Place the chicken breasts into the pot and allow them to brown lightly on both sides.
4. Pour in the chicken broth and toss in the bay leaf, dried thyme, salt, and pepper. Increase the heat until it starts to simmer.
5. Once simmering, add the uncooked long grain white rice to the soup.
6. Let the soup cook for about 20 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through.
7. Remove the chicken breasts from the pot and shred them with two forks, then add the shredded chicken back into the soup.
8. Stir in the heavy cream and let the soup simmer for an extra 5 minutes.
9. Give it a taste and adjust the seasoning if it needs more salt or pepper.
10. Serve your creamy chicken and rice soup piping hot and sprinkle some fresh chopped parsley on top if you want a bit of color and extra flavor.
Equipment Needed
1. Large pot
2. Chef’s knife
3. Cutting board
4. Measuring cups and spoons
5. Wooden spoon for stirring
6. Fork (two would work better for shredding chicken)
7. Stove to heat your pot
8. Serving bowls
These are the basic items ull need to get started.
FAQ
Creamy Chicken And Rice Soup Recipe Substitutions and Variations
- If you dont have olive oil, try using canola oil or vegetable oil cause they work just as well
- If heavy cream isnt available, you can substitute it with half and half or even coconut cream for a dairy free twist
- For the chicken broth, low sodium broth or a bouillon cube mixed with water can be used if you’re trying to cut down on the salt
- Instead of long grain white rice, you might use quinoa for a healthier spin (just remember to adjust the cooking time)
Pro Tips
1. Make sure you sear the chicken long enough on both sides before adding the broth since that extra browning really brings out the flavor in the soup
2. While the veggies cook, keep an eye on them so they dont get too soft or stick to the bottom of the pot, cause that can change the flavor and your clean-up later
3. Stir the soup occasionally once you add in the rice so it cooks evenly and doesn’t stick, and try not to let the broth boil too hard after adding the cream or it could split
4. Taste the soup at the end and season it again if needed because sometimes the salt and pepper need a little extra push after the cream is mixed in
Creamy Chicken And Rice Soup Recipe
I uniquely crafted my version of Chicken Rice Soup using olive oil, diced onion, garlic, and carrots. Tender chicken breasts simmer in a savory broth with heavy cream and long grain rice for a delightful balance. This recipe intrigues me with its blend of familiar ingredients and remarkably satisfying depth.
6
servings
405
kcal
Equipment: 1. Large pot
2. Chef’s knife
3. Cutting board
4. Measuring cups and spoons
5. Wooden spoon for stirring
6. Fork (two would work better for shredding chicken)
7. Stove to heat your pot
8. Serving bowls
These are the basic items ull need to get started.
Ingredients
-
1 tablespoon olive oil
-
1 medium onion, diced
-
2 garlic cloves, minced
-
2 medium carrots, peeled and diced
-
2 celery stalks, diced
-
1 lb boneless, skinless chicken breasts
-
6 cups chicken broth
-
1 cup uncooked long grain white rice
-
1 cup heavy cream
-
Salt and pepper to taste
-
1 teaspoon dried thyme
-
1 bay leaf
-
Fresh chopped parsley (optional for garnish)
Directions
- In a large pot, heat the olive oil over medium heat then add the diced onion and minced garlic. Let 'em cook until they're soft and a bit translucent.
- Add the diced carrots and celery to the pot and stir them in. Let 'em cook for about 5 minutes until they start to soften.
- Place the chicken breasts into the pot and allow them to brown lightly on both sides.
- Pour in the chicken broth and toss in the bay leaf, dried thyme, salt, and pepper. Increase the heat until it starts to simmer.
- Once simmering, add the uncooked long grain white rice to the soup.
- Let the soup cook for about 20 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through.
- Remove the chicken breasts from the pot and shred them with two forks, then add the shredded chicken back into the soup.
- Stir in the heavy cream and let the soup simmer for an extra 5 minutes.
- Give it a taste and adjust the seasoning if it needs more salt or pepper.
- Serve your creamy chicken and rice soup piping hot and sprinkle some fresh chopped parsley on top if you want a bit of color and extra flavor.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 6
- Calories: 405kcal
- Fat: 35g
- Saturated Fat: 18g
- Trans Fat: 0g
- Polyunsaturated: 3g
- Monounsaturated: 9g
- Cholesterol: 140mg
- Sodium: 900mg
- Potassium: 600mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 5g
- Protein: 30g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 50mg
- Iron: 1mg