Print

One-Pot Creamy Chicken and Rice Soup

Close-up of a bowl of creamy rice soup topped with shredded chicken and fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, creamy chicken and rice soup in one pot for a comforting, hearty weeknight meal. This recipe uses simple ingredients for a satisfying bowl.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 cup uncooked long-grain white rice
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the dried thyme and rosemary. Cook for 1 minute until fragrant.
  4. Add the uncooked rice and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the rice is tender.
  5. Stir in the shredded cooked chicken. Cook for 2 minutes to heat through.
  6. Remove the pot from the heat. Stir in the heavy cream and Parmesan cheese until the soup is creamy and smooth. Do not boil after adding the cream.
  7. Season with salt and pepper to your preference.
  8. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • For a richer flavor, use homemade soup broth instead of store-bought.
  • If you prefer a thicker soup, add the rice during the last 10 minutes of simmering.
  • This soup is excellent for meal prep; store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://kitchenslang.com/creamy-chicken-and-rice-soup-recipe/