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Easy One-Pot Creamy Chicken and Rice Soup

Close-up of a creamy chicken and carrot rice soup garnished with parsley in a white bowl.
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Make this hearty, creamy chicken and rice soup in one pot for a simple, comforting weeknight dinner. It is perfect for cold weather and easy to prepare.

Ingredients

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  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup uncooked long-grain white rice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 cup heavy cream
  • 1/2 cup shredded cooked chicken (optional, for extra meatiness)
  • 1/2 cup frozen peas
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. You do not need to cook them through.
  2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the uncooked rice. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the rice is tender and the chicken is fully cooked. Stir occasionally to prevent the rice from sticking to the bottom.
  6. Remove the pot from the heat. Stir in the heavy cream and the optional shredded cooked chicken. If using frozen peas, stir them in now; the residual heat will warm them through.
  7. Taste the soup and season generously with salt and black pepper.
  8. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • For a lighter soup, substitute the heavy cream with half-and-half or evaporated milk.
  • If you use brown rice, increase the simmering time by about 15 to 20 minutes, or until the rice is tender.
  • This soup reheats well; add a splash of extra broth or water when reheating to restore the desired consistency.

Nutrition

Find it online: https://yumdrizzle.com/easy-one-pot-creamy-chicken-rice-soup/