Creamy Chicken and Rice Soup
When you want a tasty soup on any day of the week, this Creamy Chicken & Rice Soup will fit the bill. It’s creamy, rich, and savory with a well-balanced amount of heartiness, and of course, flavor.
- Total Time38 minutes
- Yield4 1x
Ingredients
Units
Scale
- 2/3 cup carrots, chopped
- 1 tbsp olive oil
- 1 1/2 cups cooked rice (1/2 cup uncooked rice)
- 2 tbsp butter
- 1 whole white onion, chopped
- 1/2 cup celery, chopped
- 8 oz fresh mushrooms
- 1 lb cooked chicken, shredded
- 4 cups chicken stock
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- 1 tsp cilantro flakes
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- 1 tbsp minced garlic
- 1 cup heavy whipping cream
- 1/2 cup grated parmesan cheese
Instructions
- Chop the carrots into small slices, remove the stem, and coat with olive oil. Place on a baking sheet (paid link). Bake the carrots for 20 minutes at 400 degrees, tossing at the halfway mark (10 minutes). Set to the side when done.
- Cook your rice according to instructions and set it to the side.
- Heat a cooking pot at medium heat. Add butter, chopped onions, and chopped celery, allowing them to cook for 2 to 3 minutes before adding the minced garlic. Continue to cook until the onions become translucent.
- Add the mushrooms to the pot and cook for an additional 5 minutes. Add your roasted carrots, shredded chicken, chicken stock, sea salt, black pepper, cilantro flakes, garlic powder, ground cumin, and minced garlic to the pot.
- Bring the pot to a slight boil, then cover and lower heat to low heat cooking and cook for 10 minutes.
- Reduce heat to a simmer, then stir in your rice, heavy whipping cream, and grated parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Comfort Food
- Method: Stove Top
- Cuisine: American
Nutrition
- Calories: 381
- Sugar: 2.7g
- Sodium: 722mg
- Fat: 17.2g
- Carbohydrates: 31g
- Fiber: 1.8g
- Protein: 23.9g
- Cholesterol: 88mg
Find it online: https://dudethatcookz.com/creamy-chicken-rice-soup/