Description
Comforting chicken and rice soup brings warmth from grandma’s kitchen, blending tender chicken, hearty rice, and rich broth. Delicious spoonfuls promise pure satisfaction for hungry souls craving home-style nourishment.
Ingredients
Scale
Meat and Protein:
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 4 cups chicken broth
Vegetables and Aromatics:
- 1 small onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Dairy, Grains, and Seasonings:
- 1 tablespoon (1 tbsp) olive oil
- 1 tablespoon (1 tbsp) butter
- 1 cup uncooked rice (white, brown, or wild rice)
- ½ teaspoon (½ tsp) salt (adjust to taste)
- ½ teaspoon (½ tsp) black pepper
- ½ teaspoon (½ tsp) thyme
- ½ teaspoon (½ tsp) paprika (optional)
- 1 cup milk or half-and-half
- ½ cup heavy cream (for extra creaminess)
- ½ cup Parmesan cheese, grated (optional)
- 1 tablespoon (1 tbsp) flour or cornstarch + 2 tablespoons (2 tbsp) water (for thickening, if needed)
- 2 tablespoons (2 tbsp) fresh parsley, chopped (for garnish)
Instructions
- Warm a spacious cooking vessel over moderate heat, allowing butter to melt and blend with olive oil, creating a flavorful base.
- Introduce diced onions, carrots, and celery into the aromatic mixture, gently sautéing until vegetables transform into a tender, translucent medley.
- Sprinkle minced garlic, ground salt, cracked pepper, dried thyme, and smoky paprika into the vegetable blend, stirring briefly to awaken their intense aromatics and release their essential oils.
- Incorporate shredded chicken, stirring to coat the meat with the herb-infused vegetable foundation, ensuring even distribution of flavors.
- Pour in chicken broth and heavy cream, creating a luxurious liquid base that will envelop the ingredients in a silky, comforting embrace.
- Gradually add uncooked rice, allowing it to simmer and absorb the rich, seasoned liquid while gradually expanding and softening.
- Reduce heat to a gentle simmer, covering the pot and allowing the soup to develop depth, stirring occasionally to prevent rice from sticking and ensure even cooking.
- Verify the rice’s tenderness and the soup’s consistency, adjusting seasoning with additional salt and pepper if needed.
- Remove from heat and let the soup rest momentarily, allowing flavors to meld and intensify before serving in warm bowls.
Notes
- Choose a heavy-bottomed pot to distribute heat evenly and prevent burning ingredients during sautéing.
- Use fresh vegetables for maximum flavor, ensuring they’re finely chopped to cook quickly and blend seamlessly into the soup.
- Control the heat when adding garlic to prevent burning, which can create a bitter taste and compromise the overall dish’s delicate flavor profile.
- Experiment with herb substitutions like rosemary or oregano if thyme isn’t available, maintaining the soup’s aromatic complexity while personalizing the recipe.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg