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Creamy Chicken and Rice Soup

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Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts, diced
  • 1 cup uncooked rice
  • 4 cups chicken broth
  • 2 cups water
  • 1 cup heavy cream
  • 2 large carrots diced
  • 2 celery stalks diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Method
 

  1. In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery.
  2. Sauté until the vegetables are tender, about 5-7 minutes.
  3. Add the minced garlic and diced chicken to the pot. Cook until the chicken is no longer pink, about 5 minutes.
  4. Pour in the chicken broth and water. Bring to a boil.
  5. Stir in the uncooked rice and dried thyme. Reduce the heat to a simmer and cook for about 15-20 minutes, or until the rice is tender.
  6. Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
  7. Serve warm and enjoy your comforting creamy chicken and rice soup!

Notes

Feel free to add other veggies like peas or corn for extra flavor and nutrition. This soup is perfect for meal prep and can be stored in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. You can use rotisserie chicken or leftover cooked chicken to save time.