Chicken and Rice Soup
This creamy Chicken and Rice Soup is a cozy one-pot dinner made with tender chicken, vegetables, white rice, and a splash of heavy cream. It is hearty and comforting without feeling too heavy, perfect for a warm and satisfying meal.
INGREDIENTS:
2 tablespoons butter
1 medium onion diced
2 stalks celery sliced
2 medium carrots diced
3 cloves garlic minced
2 tablespoons all-purpose flour
8 cups chicken broth preferably low-sodium
1 teaspoon Italian seasoning
1 cup uncooked white rice
1 pound uncooked chicken breast cut into bite-sized pieces
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
fresh parsley optional, for serving
DIRECTIONS:
Melt the butter in a large soup pot over medium heat, then add the diced onion, sliced celery, and carrots and cook for 5 to 7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 more minute, stirring so it does not burn.
Sprinkle the flour over the vegetables and stir well to coat, then cook, stirring constantly, for 1 to 2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring to prevent clumps, then stir in the Italian seasoning and bring the soup to a gentle boil.
Add the uncooked white rice and bite-sized chicken pieces, stir well, reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes, stirring occasionally, until the rice is tender and the chicken is fully cooked.
Stir in the heavy cream, leave the pot uncovered, and simmer gently for another 5 minutes until the soup thickens slightly, avoiding a hard boil after the cream is added.
Season with the salt and black pepper, remove the pot from the heat, and let the soup sit for a few minutes before serving with fresh parsley if desired.