Introduction
As the chill of the season sets in, there’s nothing quite like a warm bowl of Creamy Chicken and Rice Soup to soothe the soul. This delightful dish is a hearty blend of tender chicken, fragrant herbs, and creamy goodness that wraps you in a cozy embrace with every spoonful. It’s the perfect comfort food to gather around the table with loved ones, and it’s easier to prepare than you might think!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 4 cups chicken broth
- 1 cup uncooked white rice
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- Juice of 1 lemon
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Directions and Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes, letting the aroma fill your kitchen.
- Stir in the minced garlic, followed by the sliced carrots and celery. Cook for another 5 minutes, allowing the vegetables to soften beautifully.
- Add the dried thyme, dried parsley, salt, and pepper, mixing well to coat the veggies in the fragrant herbs.
- Pour in the chicken broth and bring the mixture to a gentle simmer, letting the flavors meld together.
- Stir in the uncooked rice and your shredded chicken. Cover the pot and let it cook for 15-20 minutes, or until the rice is tender and has soaked up that savory broth.
- Reduce the heat and gradually stir in the heavy cream and chopped spinach. Cook for an additional 5 minutes, until the spinach wilts and the soup becomes irresistibly creamy.
- Squeeze in the juice of one lemon and taste to adjust the seasoning as desired. Serve hot with a sprinkle of fresh herbs if you’d like!
Notes or Tips
For an even heartier soup, feel free to add more vegetables like peas or corn. If you have leftover rotisserie chicken, this is a fabulous way to use it. Just shred the chicken and toss it in during step 5!
To make this dish a bit lighter, you can substitute half-and-half for the heavy cream. And for those watching carbs, try using cauliflower rice instead of white rice for a delightful twist!
Cooking Techniques
When sautéing the onions and garlic, remember to keep an eye on them — you want them tender and aromatic, not browned. This base is essential for developing the rich flavors in your soup. Incorporating the cream at the end allows it to retain its luscious texture without curdling, ensuring a smooth finish.
FAQ
Can I freeze this soup?
Yes, this soup freezes wonderfully! Just cool it completely before transferring it to airtight containers. When you’re ready to enjoy it, let it thaw overnight in the fridge and reheat on the stove.
Can I make this soup in a slow cooker?
Absolutely! Just add all the ingredients except the cream and spinach to your slow cooker, and cook on low for 6-8 hours. Stir in the cream and spinach during the last half hour of cooking for a deliciously creamy texture.
Conclusion
This Creamy Chicken and Rice Soup is sure to become a go-to in your kitchen when you’re looking for something comforting to serve. With its rich flavors and the warmth it brings, it’s perfect for chilly nights or any time you need a little love in a bowl. Enjoy every delightful spoonful!