Description
This creamy chicken and rice soup is a comforting, hearty dish made with tender chicken, soft rice, and a rich, velvety broth. Perfect for chilly days, meal prep, or an easy weeknight dinner, this one-pot soup is flavorful, filling, and incredibly easy to make.
Ingredients
Scale
- 1 lb chicken breasts, cooked & shredded
- 2 tbsp butter
- 1 small onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 cup uncooked white rice
- 6 cups chicken broth
- 1 cup milk (or half-and-half for extra creaminess)
- 1 tsp Italian seasoning
- Salt & black pepper, to taste
- Fresh lemon juice (optional, for brightness)
Instructions
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery, and sauté for 5 minutes until softened. Stir in garlic and cook for 30 seconds.
- Add rice, chicken broth, and Italian seasoning. Bring to a boil, then reduce heat and let simmer for 15-20 minutes until the rice is tender.
- Stir in shredded chicken and milk. Cook for another 5 minutes, stirring occasionally.
- Season with salt and pepper to taste. Add a squeeze of fresh lemon juice for extra brightness if desired.
- Serve warm, garnished with fresh parsley or Parmesan cheese.
Notes
- Use rotisserie chicken for a quicker version.
- Swap white rice with brown rice or wild rice for a heartier texture.
- To thicken, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- For a dairy-free option, use coconut or almond milk instead of regular milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American