Creamy Chicken and Rice Soup Recipe
Ingredients:
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 large carrot, peeled and chopped
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1 cup white rice, cooked (you can also use wild rice or brown rice)
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and pepper, to taste
- Fresh parsley (optional for garnish)
Instructions:
- Sauté Vegetables:
- In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables are tender.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Create the Base:
- Stir in the flour and cook for about 1-2 minutes, allowing it to absorb the butter and coat the vegetables.
- Slowly whisk in the chicken broth to avoid lumps, stirring constantly.
- Cook the Soup:
- Bring the mixture to a simmer and cook for about 10 minutes, allowing it to thicken slightly.
- Add Chicken and Rice:
- Stir in the cooked chicken and cooked rice. Simmer for another 5 minutes to heat everything through.
- Add Cream and Seasoning:
- Stir in the heavy cream or half-and-half to make the soup creamy. Add the dried thyme, salt, and pepper to taste.
- Garnish and Serve:
- If desired, garnish the soup with fresh parsley and an extra sprinkle of black pepper. Serve hot with crusty bread or crackers.
This creamy chicken and rice soup is perfect for chilly days, providing a filling and cozy meal. You can customize it by adding different vegetables or using different types of rice. Let me know if you’d like any variations or further tips!
