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Creamy Chicken and Rice Soup on a plate

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. Melt butter in a large pot over medium heat; add onion, carrots, and celery.
  2. Sauté 5-7 minutes until tender.
  3. Add garlic and chicken; cook about 5 minutes until chicken is no longer pink.
  4. Add broth and water; bring to a boil.
  5. Stir in rice and thyme; simmer 15-20 minutes until rice is tender.
  6. Stir in cream; season with salt and pepper. Simmer 5 minutes more.
  7. Serve warm.

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.