Creamy Chicken Rice Soup is the ultimate comfort food that warms your soul on chilly days. This nourishing dish combines tender chicken thighs, aromatic vegetables, and fluffy rice in a soothing broth that wraps you in warmth. With its rich flavors and creamy texture, this soup not only satisfies your hunger but also brings a sense of home and nostalgia. Join me as we explore this delightful recipe that is sure to become a family favorite!
Why You’ll Love This Creamy Chicken Rice Soup
This Creamy Chicken Rice Soup is not just any soup; it’s a symphony of flavors that comforts and nourishes. Here are a few reasons why it stands out:
- Hearty and filling, perfect for cold days.
- Easy to make, ideal for weeknight dinners.
- Utilizes simple ingredients that you likely have at home.
- Versatile; you can customize it with your favorite veggies.
- Low-fat and gluten-free options available.
- Rich in protein and nutrients, making it a wholesome meal.
This soup is a homemade Creamy Chicken Rice Soup dish that delivers comfort in every bite, making it a favorite among many.
Ingredients for Creamy Chicken Rice Soup
Gather these items:
- 1 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves, minced
- 1 onion, chopped
- 3 carrots, halved then cut into 1cm (2/5″) slices
- 3 celery ribs, cut into 1 cm (2/5″) slices
- 3 tsp Vegeta stock powder
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme (optional)
- 1/4 tsp black pepper, finely ground
- 4 cups (1 litre) chicken broth, low sodium
- 4 cups (1 litre) water
- 600 g (1.2 lb) bone-in, skinless chicken thighs
- 1 cup (180g) long grain white rice, uncooked
- Salt, to taste
- 1 tbsp finely chopped parsley (optional)
How to Make Creamy Chicken Rice Soup Step-by-Step
- Step 1: Place oil and butter in a large pot over medium-high heat. Add the chopped onion and minced garlic and cook for about 5 minutes until the onion becomes translucent and fragrant.
- Step 2: Add the sliced carrots and celery to the pot and stir for 1 minute to combine and soften slightly.
- Step 3: Stir in the Vegeta stock powder, dried parsley, dried thyme if using, and finely ground black pepper. Pour in the chicken broth and water, stirring to combine.
- Step 4: Add the bone-in, skinless chicken thighs to the pot. Cover with a lid and simmer on medium-low heat for 30 minutes. Adjust the heat so the soup bubbles steadily but not too vigorously. Skim off any foam that forms occasionally to keep the broth clear.
- Step 5: Remove the lid, add the uncooked rice, and stir well. Cover again and let simmer for an additional 15 minutes until the rice is tender and cooked through.
- Step 6: Remove the soup from heat. Carefully take out the chicken thighs into a large bowl. Using two forks, shred the chicken meat, discard the bones, then stir the shredded chicken back into the soup.
- Step 7: Stir in half of the finely chopped parsley, taste the soup, and adjust the salt as needed. Serve the soup hot, garnished with the remaining parsley for a fresh finish.
Pro Tips for the Perfect Creamy Chicken Rice Soup
Keep these in mind:
- Use fresh herbs for enhanced flavor.
- For a creamier texture, stir in a splash of cream at the end.
- Adjust the seasoning to your taste, especially salt and pepper.
- This is a one-pot Creamy Chicken Rice Soup, so enjoy easy cleanup!
Best Ways to Serve Creamy Chicken Rice Soup
This soup is delicious on its own, but here are a few serving suggestions:
- Pair with crusty bread or warm rolls for a complete meal.
- Serve with a side salad for a refreshing contrast.
- Top with freshly grated Parmesan or a sprinkle of lemon juice for added zing.
How to Store and Reheat Creamy Chicken Rice Soup
For storage, cool the soup completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave, adding a little water or broth if it thickens. This makes it perfect for Creamy Chicken Rice Soup Meal Prep.
Frequently Asked Questions About Creamy Chicken Rice Soup
What is Creamy Chicken Rice Soup?
This soup is a comforting blend of chicken, rice, and vegetables in a rich broth, offering a hearty and satisfying meal.
Can I make Creamy Chicken Rice Soup ahead of time?
Absolutely! This soup can be made ahead and stored, making it convenient for busy weeknights.
How do I avoid common mistakes with Creamy Chicken Rice Soup?
To avoid common mistakes, ensure you don’t overcook the rice and adjust seasoning at the end for best flavor.
Variations of Creamy Chicken Rice Soup You Can Try
Feel free to experiment with these variations:
- Add greens like spinach or kale for extra nutrition.
- Use brown rice for a healthier option.
- Incorporate different vegetables like peas or bell peppers for variety.
This Creamy Chicken and Rice Dish is not only delicious but versatile enough to suit everyone’s taste!
For more delicious recipes, check out Creamy Italian Meatball Soup or Cheesy Baked Fajita Chicken.
For more tips on meal prep, visit Holiday Roasted Vegetables Recipe or Creamy Pepperoncini Chicken Skillet.
Print
Creamy Chicken Rice Soup: 7 Steps to Comforting Goodness
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This comforting Chicken and Rice Soup combines tender bone-in chicken thighs with aromatic vegetables, herbs, and long grain white rice to create a flavorful, nourishing broth that is both hearty and satisfying.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves, minced
- 1 onion, chopped
- 3 carrots, halved then cut into 1cm (2/5″) slices
- 3 celery ribs, cut into 1 cm (2/5″) slices
- 3 tsp Vegeta stock powder
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme (optional)
- 1/4 tsp black pepper, finely ground
- 4 cups (1 litre) chicken broth, low sodium
- 4 cups (1 litre) water
- 600 g (1.2 lb) bone-in, skinless chicken thighs
- 1 cup (180g) long grain white rice, uncooked
- Salt, to taste
- 1 tbsp finely chopped parsley (optional)
Instructions
- Place oil and butter in a large pot over medium-high heat. Add the chopped onion and minced garlic and cook for about 5 minutes until the onion becomes translucent and fragrant.
- Add the sliced carrots and celery to the pot and stir for 1 minute to combine and soften slightly.
- Stir in the Vegeta stock powder, dried parsley, dried thyme if using, and finely ground black pepper. Pour in the chicken broth and water, stirring to combine.
- Add the bone-in, skinless chicken thighs to the pot. Cover with a lid and simmer on medium-low heat for 30 minutes. Adjust the heat so the soup bubbles steadily but not too vigorously. Skim off any foam that forms occasionally to keep the broth clear.
- Remove the lid, add the uncooked rice, and stir well. Cover again and let simmer for an additional 15 minutes until the rice is tender and cooked through.
- Remove the soup from heat. Carefully take out the chicken thighs into a large bowl. Using two forks, shred the chicken meat, discard the bones, then stir the shredded chicken back into the soup.
- Stir in half of the finely chopped parsley, taste the soup, and adjust the salt as needed. Serve the soup hot, garnished with the remaining parsley for a fresh finish.
Notes
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 427
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg