Description
A comforting and creamy chicken and rice soup that is perfect for chilly days. This hearty soup is filled with tender chicken, aromatic vegetables, and fluffy jasmine rice in a rich and creamy broth.
Ingredients
Units
Scale
Soup:
- 1 tablespoon olive oil
- 1 stick celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons flour
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 3/4 cup uncooked white jasmine rice
- 1 cup heavy/whipping cream
- 1 pound uncooked chicken breasts, cut into bite-size pieces/strips
- Salt & pepper to taste
Instructions
- Sauté Vegetables: Add the olive oil, celery, carrots, and onion to a soup pot over medium-high heat. Sauté for 5-7 minutes, stirring occasionally.
- Add Flour & Broth: Stir in the garlic and flour and cook for about a minute. Slowly pour in the broth and stir/scrape up the browned bits from the bottom of the pot until the flour has dissolved.
- Add Seasonings & Rice: Stir in the Italian seasoning, rice, and cream. Bring the soup to a gentle boil, then simmer for 10 minutes, stirring occasionally.
- Cook Chicken: Add the chicken and cook for another 7-10 minutes or until the chicken and rice are both cooked. Season with salt & pepper to taste.
- Adjust Consistency: Add more broth if desired for a thinner soup. Cook rice separately if making ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 115mg
