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–+ servings
Jessica Morgan

Creamy Chicken and Rice Soup: A Cozy Recipe Delight!

A cozy and creamy chicken and rice soup that is perfect for chilly days.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 medium carrots diced
  • 2 celery stalks diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 cup cooked chicken shredded
  • 1 cup long-grain white rice
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley chopped (for garnish)

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  2. Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.
  3. Add the dried thyme, dried rosemary, salt, and black pepper. Stir to combine and cook for 1 minute.
  4. Pour in the chicken broth and bring the mixture to a boil.
  5. Once boiling, add the cooked chicken and rice. Reduce the heat to low and simmer for about 15 minutes, or until the rice is tender.
  6. Stir in the heavy cream and frozen peas. Cook for an additional 5 minutes until heated through.
  7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 60mgSodium: 800mgFiber: 1gSugar: 2g

Notes

  • For a lighter version, substitute half-and-half for the heavy cream.
  • Add a squeeze of lemon juice before serving for a bright flavor boost.

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