why make this recipe
Creamy White Chicken + Rice Soup is a perfect comfort food that warms you up on chilly days. It’s rich, creamy, and full of protein, making it a hearty meal. This soup is easy to make and can be a great way to use leftover chicken. Plus, it’s packed with veggies, making it a nutritious choice for family dinners.
how to make Creamy White Chicken + Rice Soup
Ingredients:
- 2 cups shredded chicken
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup basmati rice
- 1 cup heavy cream or coconut milk (for a vegan option)
- 1/2 cup Parmesan cheese (optional)
- 1/2 cup mozzarella cheese (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Directions:
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, sautéing until softened.
- Stir in garlic and cook for another minute.
- Add chicken broth, shredded chicken, thyme, and basil. Bring to a boil.
- Add basmati rice and reduce heat to a simmer. Cook for about 15 minutes or until rice is tender.
- Stir in cream (or coconut milk) and cheese (if using). Season with salt and pepper.
- Serve hot and enjoy your comforting soup!
how to serve Creamy White Chicken + Rice Soup
You can serve this soup in big bowls with a sprinkle of extra cheese on top, if you like. Add some fresh herbs or a slice of crusty bread on the side to enhance the comfort food experience.
how to store Creamy White Chicken + Rice Soup
Store any leftover soup in an airtight container in the refrigerator. It will keep for about 3-4 days. If you want to store it for longer, you can freeze it in freezer-safe containers for up to 3 months. Just remember to leave some space at the top of the container for expansion.
tips to make Creamy White Chicken + Rice Soup
- Use cooked chicken to save time. Rotisserie chicken works great.
- Feel free to add other vegetables like peas or spinach for added nutrition.
- Don’t skip the cheesy goodness if you love a rich flavor; it makes the soup even creamier!
- Adjust the thickness by adding more or less broth or cream as needed.
variation
For a vegan option, simply substitute the cream with coconut milk and leave out the cheese. You can also use vegetable broth instead of chicken broth for a vegetarian-friendly version.
FAQs
Can I use brown rice instead of basmati rice?
Yes, you can use brown rice, but it will take longer to cook. Adjust the cooking time accordingly.
What can I do if my soup is too thick?
If your soup gets too thick, just add a bit more chicken broth or water until you reach your desired consistency.
Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors have more time to blend. Just reheat it gently on the stove.
Creamy White Chicken + Rice Soup
Ingredients
Main ingredients
- 2 cups shredded chicken Use cooked chicken to save time. Rotisserie chicken works great.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
- 1 cup basmati rice Brown rice can be used but will require a longer cooking time.
- 1 cup heavy cream or coconut milk Use coconut milk for a vegan option.
- 1/2 cup Parmesan cheese Optional, adds creaminess.
- 1/2 cup mozzarella cheese Optional, adds creaminess.
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
Cooking
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, sautéing until softened.
- Stir in garlic and cook for another minute.
- Add chicken broth, shredded chicken, thyme, and basil. Bring to a boil.
- Add basmati rice and reduce heat to a simmer. Cook for about 15 minutes or until rice is tender.
- Stir in cream (or coconut milk) and cheese (if using). Season with salt and pepper.
- Serve hot and enjoy your comforting soup!