Description
This comforting bowl of homemade soup brings together tender shredded chicken, wholesome white rice, and a silky, velvety broth. Perfectly suited for busy weeknights or cold days, this easy-to-make recipe is a hug in a bowl. It is rich, hearty, and creates an inviting kitchen atmosphere in under an hour, providing wholesome nourishment for the whole family.
Ingredients
2 tablespoons unsalted butter
1 cup finely diced yellow onion
2 medium carrots, peeled and diced
2 stalks celery, thinly sliced
3 cloves garlic, minced
1/4 cup all-purpose flour
6 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
1 cup long-grain white rice, rinsed
1/2 teaspoon dried thyme
1 cup heavy cream or half-and-half
Salt and black pepper to taste
Fresh parsley, chopped for garnish
Instructions
Melt butter in a large pot over medium heat.
Add onions, carrots, and celery; cook for 5-7 minutes until softened.
Stir in garlic and cook for 1 minute.
Add flour and stir constantly for 2 minutes.
Gradually whisk in chicken broth, then add rice and thyme.
Bring to a boil, reduce to low, cover, and simmer for 15 minutes until rice is tender.
Stir in shredded chicken and heavy cream; heat for 3-5 minutes until thickened.
Season with salt and pepper.
Ladle into bowls and garnish with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the soup has thickened too much.
- Prep Time: 10
- Cook Time: 30
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg