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Creamy Chicken and Rice Soup

A comforting and creamy soup made with tender chicken, fluffy rice, and vegetables in a rich broth. Perfect for chilly evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup cooked rice
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas and carrots
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh parsley (optional) For garnish

Method
 

Preparation
  1. Gather your shredded chicken, cooked rice, diced onion, minced garlic, and frozen peas and carrots.
  2. In a large pot, heat olive oil over medium heat. Add the diced onions and sauté until they become translucent, about 3-4 minutes.
  3. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Stir in the shredded chicken and pour in the chicken broth. Bring the mixture to a gentle simmer on medium-high heat.
  5. Add the frozen peas and carrots to the pot and continue to simmer for about 5-7 minutes.
  6. Reduce the heat to low, and stir in the heavy cream. Season with salt and pepper to taste.
  7. Let it cook for another 3-5 minutes to allow the flavors to meld together.
  8. Ladle into bowls and garnish with fresh parsley if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for 2-3 months. Reheat gently on the stovetop over low heat.