Creamy Chicken and Rice Soup

When the chill of winter settles in or a rainy day calls for something warm and soothing, few dishes can compete with the cozy embrace of a hearty soup. Among the myriad of comforting recipes, Creamy Dreamy Chicken and Rice Soup stands out as a beloved classic that combines rich flavors, wholesome ingredients, and a creamy texture that warms the soul. This dish is not just a meal; it’s a nostalgic experience, evoking memories of family gatherings and cozy nights spent around the dinner table.

Warm up your winter days with Creamy Dreamy Chicken and Rice Soup, the perfect comfort food that combines rich flavors and wholesome ingredients. This delicious recipe features tender chicken, long-grain rice, and fresh vegetables simmered in a velvety, creamy broth, creating a nostalgic experience reminiscent of cozy family gatherings. Easy to prepare, it's ideal for busy weeknights or leisurely weekends, ensuring each spoonful nourishes both body and soul. Embrace the joy of cooking and share this delightful soup with loved ones for a heartwarming meal.

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Ingredients

1 lb (450g) boneless, skinless chicken thighs

1 cup (160g) long-grain rice (e.g., jasmine or basmati)

1 medium onion, finely chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups (1.4L) chicken broth

1 cup (240ml) heavy cream

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Juice of 1/2 lemon

Instructions

Sauté the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken thighs and season with salt and pepper. Cook for 5-7 minutes on each side until golden brown. Remove the chicken and set aside to cool, then shred or chop into bite-sized pieces.

Cook the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender. Stir in the minced garlic, thyme, and rosemary, and cook for another minute until fragrant.

Add Chicken Broth: Pour in the chicken broth, bringing the mixture to a boil. Once boiling, reduce to a simmer and add the rice. Cook for about 15-20 minutes, or until the rice is tender.

Incorporate Chicken and Cream: Stir the shredded chicken back into the pot. Slowly pour in the heavy cream, mixing well to combine. Allow the soup to heat through for another 5 minutes. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

Garnish and Serve: Ladle the creamy soup into bowls, garnish with fresh parsley, and serve hot. For added zing, a drizzle of olive oil or a sprinkle of your favorite chili flakes can elevate the dish.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings