cream of chicken with rice

Description:

This creamy, comforting soup features tender chicken, fluffy rice, and a rich broth. It’s perfect for cold days or when you need a quick, hearty meal. The combination of chicken and rice with the creamy base makes it filling yet light, and it’s an ideal dish for the whole family.

Ingredients:

• 1 lb boneless, skinless chicken breasts (or thighs), diced
• 1 tablespoon olive oil or butter
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 cup long-grain white rice
• 1 cup heavy cream (or half-and-half)
• 2 tablespoons flour (optional, for thickening)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Equipment:

• Large pot or Dutch oven
• Whisk (if thickening with flour)

Instructions:

Preparing the Chicken and Vegetables (10 minutes):

1. Cook the Chicken:
   • Heat olive oil or butter in a large pot over medium heat. Add the diced chicken and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the pot and set it aside.
2. Sauté the Vegetables:
   • In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften. Add the minced garlic and cook for another minute.

Cooking the Soup (20-25 minutes):

1. Add the Broth and Rice:
   • Pour in the chicken broth and stir in the rice, thyme, oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the rice is tender.
2. Return the Chicken:
   • Stir the cooked chicken back into the pot, allowing it to warm through.

Making the Creamy Base (5-10 minutes):

1. Thicken the Soup (Optional):
   • If you prefer a thicker soup, whisk together 2 tablespoons of flour with a small amount of the broth to form a slurry. Stir this into the soup and simmer for another 3-4 minutes until the soup thickens slightly.
2. Add the Cream:
   • Slowly pour in the heavy cream, stirring to combine. Let the soup simmer for another 5 minutes to heat the cream and bring all the flavors together.

Finishing Touches (5 minutes):

1. Taste and Adjust:
   • Taste the soup and adjust seasoning with more salt or pepper if needed.
2. Garnish and Serve:
   • Ladle the soup into bowls, garnish with fresh parsley, and serve warm with crusty bread or crackers.

Total Time:

• Preparation Time: 10 minutes
• Cooking Time: 30-35 minutes
• Total Time: 40-45 minutes

Nutritional Information (per serving, based on 6 servings):

• Calories: 350-400
• Total Fat: 18g
  • Saturated Fat: 9g
• Cholesterol: 95mg
• Sodium: 800mg
• Carbohydrates: 32g
  • Fiber: 2g
  • Sugars: 4g
• Protein: 20g

Notes:

• Rice: You can substitute brown rice or wild rice, but the cooking time will increase.
• Dairy-Free Option: Use coconut milk instead of cream for a dairy-free version, though this will slightly change the flavor profile.

Tips:

• Make-Ahead: This soup stores well in the fridge for up to 3 days. Reheat gently on the stovetop, adding extra broth or cream if it thickens too much.
• Freezing: If planning to freeze, avoid adding the cream. Freeze the base and add the cream when reheating.

Enjoy this comforting Cream of Chicken with Rice Soup for a cozy, satisfying meal!