Description
This Creamy Chicken and Rice Soup is rich, comforting, and packed with tender chicken, aromatic vegetables, and a creamy broth. Perfect for chilly days, this hearty soup is easy to make and incredibly satisfying. Serve it with crusty bread for the ultimate cozy meal.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 2 celery stalks, diced
- 2 carrots, diced
- 1 small onion, diced
- ½ teaspoon salt
- 2 cloves garlic, minced
- ½ teaspoon oregano
- 2 tablespoons flour (or cornstarch for gluten-free)
- 4 cups chicken broth
- ¾ cup uncooked rice, rinsed
- 1 cup cream (or coconut milk for dairy-free)
- 2 cups cooked shredded chicken
- 1 tablespoon fresh dill, chopped
Instructions
-
Sauté Vegetables:
- Heat olive oil in a pot over medium heat.
- Add celery, carrots, onion, and salt. Sauté for 5 minutes.
-
Add Seasonings & Flour:
- Stir in garlic, oregano, and flour. Cook for 1 minute.
-
Add Broth & Rice:
- Slowly pour in chicken broth, scraping the pot.
- Stir in rice and cream. Bring to a gentle boil.
-
Simmer:
- Reduce heat to low, cover slightly, and simmer for 12 minutes, stirring occasionally.
-
Add Chicken:
- Stir in cooked chicken and simmer for 2 more minutes. Adjust salt if needed.
-
Finish & Serve:
- Remove from heat and stir in fresh dill.
- Serve hot with crusty bread.
Notes
- For a lighter version, use half-and-half instead of cream.
- Storage: Refrigerate for 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
