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Here are the ingredients you will need for the creamy chicken and rice soup. Each one adds a layer of flavor that makes this dish special. - 1 tablespoon olive oil - 1 onion, finely diced - 2 carrots, peeled and sliced - 2 celery stalks, finely diced - 3 garlic cloves, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 4 cups chicken broth (preferably low-sodium) - 1 cup cooked chicken, shredded or diced - 1 cup uncooked white rice (use long grain or jasmine for the best texture) - 1 cup heavy cream - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped (for garnish) Each ingredient plays a key role. The olive oil creates a nice base for cooking. The onion, carrots, and celery give a sweet and savory taste. Garlic adds a bold flavor, while thyme and rosemary bring warmth. Chicken broth makes the soup rich and hearty. Cooked chicken gives protein, while rice thickens the dish. Heavy cream adds a lovely creaminess. Finally, salt, pepper, and parsley brighten everything up. For the full recipe, make sure to check out the complete steps! 1. In a large pot, heat the olive oil over medium heat. 2. When the oil shimmers, add the finely diced onion, sliced carrots, and diced celery. 3. Sauté the mixture for about 5-7 minutes. Stir often until the veggies soften. The onion should turn translucent. 1. Now, incorporate the minced garlic, dried thyme, and dried rosemary into the pot. 2. Sauté for one more minute. Stir frequently until the garlic becomes fragrant and lightly golden. 3. This step brings out the best flavors. It sets the stage for our rich soup. 1. Carefully pour in the chicken broth. Increase the heat until it boils. 2. Once boiling, add the uncooked white rice. 3. Reduce the heat to a gentle simmer and cover the pot. Cook for 15-20 minutes. The rice should be tender and soak up some broth. 1. When the rice is ready, stir in the shredded chicken. Mix well to combine everything. 2. Gradually pour in the heavy cream while stirring gently. This thickens the soup and adds richness. 3. Let the soup simmer uncovered for another 5 minutes. 4. Taste it and season generously with salt and freshly ground black pepper. 5. For a creamier texture, blend part of the soup using an immersion blender. Return it to the pot and mix well. 6. Serve the soup hot in bowls. Garnish with a sprinkle of finely chopped fresh parsley. This adds color and flavor. Enjoy making this creamy chicken and rice soup. The full recipe is simple and rewarding! To ensure a flavorful broth, use low-sodium chicken broth. It gives you control over salt. Always taste your soup before adding more salt. Fresh herbs like thyme and rosemary add depth. Sauté them with your vegetables for the best result. When choosing rice, pick long grain or jasmine. These types cook well and stay fluffy. Avoid using instant rice, as it can turn mushy. Rinse the rice before cooking to remove excess starch. This step helps keep the rice separate and light. For the best garnishing practices, sprinkle chopped fresh parsley on top. This adds color and freshness. A drizzle of extra cream enhances the soup's look and taste. You can also use croutons for crunch. Pair your soup with crusty bread or a side salad. A simple green salad complements the flavors. You might enjoy a light vinaigrette to balance the creaminess. For a creamier texture, use an immersion blender. Blend part of the soup, then mix it back in. This trick makes the soup rich without adding more cream. Consider adding grated cheese for extra flavor. Parmesan melts well and adds depth. You can also stir in some cooked spinach or kale for added nutrition. These greens blend nicely and boost the soup's color. For the full recipe, check the detailed instructions mentioned earlier. {{image_4}} You can switch proteins in this soup. Use turkey for a different taste. If you want a vegetarian option, try chickpeas or lentils. Both options add protein and flavor. You can also change the rice. Long grain rice works well, but jasmine rice adds a nice aroma. For a healthier twist, use quinoa or brown rice. These grains offer more fiber and nutrients. Customize the flavor with spices and herbs. Sage and dill can add a fresh twist. If you want a kick, try a pinch of cayenne pepper or smoked paprika. Adding vegetables boosts nutrition. Toss in peas, spinach, or kale for extra color and health benefits. You can mix in bell peppers or corn for sweetness. If you need a dairy-free option, use coconut milk or almond milk. Both will keep the soup rich and creamy without dairy. For different cream substitutes, consider Greek yogurt for a tangy taste. Silken tofu can also create a smooth base while adding protein. You can blend it into the soup for a creamy texture. For the full recipe, check out the complete guide. Store your soup in airtight containers. Glass or plastic works well. This keeps the soup fresh. In the fridge, it lasts for about 3 to 4 days. Always let it cool down before sealing. This helps avoid condensation, which can make the soup watery. You can freeze this soup for later use. Use freezer-safe containers or bags. Leave some space at the top since the soup expands when frozen. It stays good for about 2 to 3 months. When you want to eat it, thaw it overnight in the fridge. To reheat, warm it in a pot over low heat. Stir often and add a splash of broth or water if it seems thick. You can also use a microwave. Heat in short bursts, stirring in between, until hot. Enjoy your creamy chicken and rice soup! For the full recipe, check the previous sections. You can easily make this soup ahead. Just follow the recipe and let it cool. Store it in an airtight container in the fridge for up to three days. When you reheat, add a bit more broth or cream to restore the creamy texture. This method keeps the flavors fresh and delicious. Yes, rotisserie chicken works great! It saves time and adds flavor. Just shred the chicken and add it to the soup after cooking the rice. This makes the dish even easier while still tasting homemade. If your soup is too thick, simply add more chicken broth or water. Stir it in slowly until you reach your desired consistency. Taste it again to ensure the flavor stays rich and enjoyable. To make a lower-calorie version, use low-fat milk instead of heavy cream. You can also reduce the amount of rice you use and add more veggies. This keeps the soup filling without the extra calories. For sides, crusty bread is a great choice. It complements the creamy soup well. A fresh salad also works nicely, adding crunch and color. You can even serve some simple crackers on the side for extra texture. In this post, we explored a comforting creamy chicken and rice soup. We covered the key ingredients and showed how to cook them step by step. I shared tips for perfecting your broth and enhancing creaminess. You learned about ingredient swaps and variations for your taste. Finally, we discussed storage tips for leftovers. This soup is not just tasty; it’s a great way to nourish your body. Enjoy making it your own!

Creamy Chicken and Rice Soup

Warm up your day with this creamy chicken and rice soup that's both comforting and packed with flavor! Made with tender chicken, fresh veggies, and creamy goodness, this easy recipe is perfect for a weeknight dinner. Discover how to whip up this delicious soup in just 45 minutes, and enjoy it with crusty bread for a satisfying meal. Dive into the recipe now and treat yourself to a bowl of warmth!
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Ingredients
  

1 tablespoon olive oil

1 onion, finely diced

2 carrots, peeled and sliced

2 celery stalks, finely diced

3 garlic cloves, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

4 cups chicken broth (preferably low-sodium)

1 cup cooked chicken, shredded or diced

1 cup uncooked white rice (use long grain or jasmine for the best texture)

1 cup heavy cream

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Once shimmering, add the finely diced onion, sliced carrots, and diced celery. Sauté the mixture for approximately 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent.

    Incorporate the minced garlic, dried thyme, and dried rosemary into the pot. Sauté for an additional minute, stirring frequently, until the garlic is fragrant and lightly golden.

      Carefully pour in the chicken broth and increase the heat to bring the mixture to a boil. Once boiling, add the uncooked white rice. Reduce the heat back to a gentle simmer and cover the pot. Cook for 15-20 minutes, or until the rice is tender and has absorbed some of the broth.

        Once the rice is cooked, add the shredded chicken to the pot and stir well to combine all the ingredients.

          Gradually pour in the heavy cream while stirring gently. This step will enrich the soup and help it thicken slightly. Allow the soup to simmer for an additional 5 minutes, uncovered.

            Taste the soup and season generously with salt and freshly ground black pepper. For a creamier consistency, consider blending a portion of the soup using an immersion blender and then returning it to the pot, mixing well.

              Serve the soup hot, ladled into bowls, and garnished with a sprinkle of finely chopped fresh parsley for a pop of color and flavor.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                  Presentation Tips: For an elevated dining experience, serve the soup in warm bowls and drizzle with a touch more cream on top before garnishing with parsley. Pair with crusty bread for a hearty meal!