Ingredients
Scale
Let’s gather everything you’ll need to create this soul-soothing soup. With a handful of pantry staples, you’ll be set to go:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 cup white rice, uncooked
- 1 cup heavy cream
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
If you’re out of heavy cream, a mix of milk and a bit of butter can substitute in a pinch. And for a gluten-free version, simply ensure the broth and other ingredients are certified gluten-free.
Instructions
Follow these steps, and soon you’ll have a pot of heartwarming goodness:
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 4 minutes.
- Add minced garlic, sliced carrots, and chopped celery. Cook for another 5 minutes, stirring occasionally.
- Stir in dried thyme and add the bay leaf. Let the herbs infuse for about a minute.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Add the shredded chicken and uncooked rice. Stir well, ensuring the rice is submerged in the liquid.
- Reduce heat to low, cover, and let simmer for about 20 minutes, or until the rice is fully cooked.
- Stir in the heavy cream and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes.
- Remove the bay leaf before serving. Garnish with fresh parsley, if desired.
Pro-tip: This soup is forgiving. If the rice absorbs too much liquid, just add a splash of chicken broth or water to reach your desired consistency. Remember, it’s about creating something that suits your taste and needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Chicken and Rice Soup, recipe, cooking, food
