Creamy Chicken and Rice Soup (Ready in 30)
This creamy chicken and rice soup is the ultimate cozy meal for chilly days! With tender rotisserie chicken, jasmine rice, and aromatic herbs, it’s bursting with savory Mediterranean flavors and hearty textures the whole family will love!
Servings: 6 servings
Calories: 449kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 sticks celery finely chopped
- 2 small carrots peeled and finely chopped
- 1 small onion finely chopped
- 1 teaspoon kosher salt or more to taste
- 3 cloves garlic minced
- ½ teaspoon oregano
- 3 tablespoons flour
- 6 cups chicken broth
- ¾ cup jasmine rice rinsed
- 1 cup heavy cream
- 2 cups rotisserie chicken shredded (use the breast)
- 2 tablespoons dill finely chopped
Instructions
- Heat a heavy bottomed pot to medium heat, add olive oil, celery, carrots, onion and salt. Sauté for 5 minutes, stirring occasionally.
- Turn the heat to-low, add the garlic, oregano and flour, stir and cook for 1 minute to cook out the flour taste.
- Slowly pour in the broth and stir/scrape up the browned bits from the bottom of the pot until the flour has dissolved.
- Add in the rinsed rice and cream. Increase the heat to bring the soup to a gentle boil, stir, then reduce the heat to low, cover with a lid slightly ajar. Simmer the soup for 12 minutes. Stir it every now and then to prevent the rice from sticking to the bottom of the pot.
- Add in the chicken and cook for another 2 minutes or until the rice is fully cooked. Season with any additional salt as needed.
- Remove from heat, add dill and enjoy with crusty bread.
Notes
- If you are making this soup ahead of time, cook the rice separately and add to each bowl since the rice will soak up the broth a lot.
- Leftover chicken and rice soup can be stored in an airtight container in the fridge for 3-4 days. Keep in mind that the longer it is, the more the rice will absorb the broth.
- Reheat this chicken soup in a saucepan over a low heat, giving it a splash of broth to thin it out if needed.
- This is not one of those soups that freezes well due to the cream and rice.
Nutrition
Calories: 449kcal | Carbohydrates: 27g | Protein: 27g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 125mg | Sodium: 1568mg | Potassium: 225mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3445IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg