Chicken And Rice Soup Recipe
Chicken and rice soup recipe is wonderful anytime, but is also a bright and warm treat for those who are battling colds or sniffles (as many of us are in the winter months!) Just make a stockpile of it, fridge store and then warm it back up when it’s time for a meal. You’ll feel renewed in no time.
Servings: 4 servings
- 8 oz onions chopped
- 12 oz carrots chopped
- 4 oz celery chopped
- 1 cup uncooked long-grain rice
- 12 oz skinless boneless chicken thighs
- 1 tsp parsley minced
- 1 tsp garlic minced
- 1 tsp dried thyme divided
- 1.5 tsp black pepper divided
- 1/2 tsp salt divided
- 10 cups unsalted chicken broth
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1.5 tbsp olive oil
In a soup pot, cook chicken thighs in oil on medium heat, for 5 minutes. Season the chicken with half the amount of salt, black pepper and dried thyme.
Take the chicken out. Add butter, carrots, and onion into the same pot and cook for 4 minutes. Then add the rice, celery, and garlic and cook for another 2 minutes.
Add chicken broth, cover and let simmer for 30 minutes.
Add the cooked chicken and the remaining salt and thyme. Cook for another 2 minutes.
Use an immersion blender and blend for 5 seconds, no more, no less. It helps to thicken the soup and naturally turns the soup colorful.
Add cream and mix well. Sprinkle parsley and pepper on top to decorate.
Serving: 1serving | Calories: 504kcal | Carbohydrates: 57g | Protein: 27g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 560mg | Potassium: 862mg | Fiber: 5g | Sugar: 7g | Vitamin A: 14341IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 2mg