This easy one pot creamy chicken and rice soup is a comforting, hearty, weeknight dinner recipe. It's full of carrots, celery, tender chicken and basmati rice. Best of all, it takes 30 minutes to make.
You will love how quick and easy this recipe is, you can't argue with a 30 minute dinner. And most of the ingredients you probably have lying around the pantry and your fridge.
The most important thing about this chicken and rice soup is it's a one pot meal. That's right friends, you only need one soup pot for the whole recipe and you'll have dinner on the table in no time at all.
Browse through the list of ingredients you'll need to make this recipe. But make sure to read the recipe card for the full list and the amounts.
- Olive Oil
- Chicken Thighs
- Yellow Onion
- Basmati Rice
- Chicken Broth
- Heavy Cream
How To Make Chicken and Rice Soup
Prepare the Ingredients. Chop up all the vegetables ahead of time. Salt and pepper the chicken thighs.
Start the Soup. Add the olive oil to a large soup pot and heat over medium heat. Add the chicken to the pot and cook 3 minutes on each side. Remove to plate.
Add the butter to the pot. Add the onion, carrots and celery and add a pinch of salt. Saute for 5 minutes. Add the rice, chicken broth and the partially cooked chicken thighs.
Simmer. Bring your soup to a boil then reduce the heat to low, cover it with a lid and simmer for 15 minutes or until the rice is tender.
This could be more or less 15 minutes depending on the brand of rice you are using. I use lunderberg farms.
Stir in the heavy cream, salt and a pinch of pepper.
Storing, Freezing and Make Ahead Instructions
Storing: Store this soup in the fridge, in an airtight container.
Reheating: Reheat the soup in a pot on the stove.
Freezing: Pour the soup into a freezer ziploc bag. You can double bag it if it's going to take you more than a couple months to eat it.
A few tips if you are freezing it. If you plan on freezing the soup instead of eating it right away, undercook the rice. Instead of cooking the rice until it's tender, you should cook it until it's still pretty firm. Then when you go to re-heat, the rice won't get mushy.
Make Ahead: Cook the soup like normal up to the point where you add the rice. At this point stop, and when you're ready to serve the soup add the rice and continue cooking.
- 1 tbsp olive oil
- 1 ½ lb chicken thighs
- 2 tbsp butter
- ½ small yellow onion, diced
- 3 small carrots, chopped
- 2 celery stalks, chopped
- ¾ c uncooked basmati rice
- 6 cups low sodium chicken broth
- ¼ c heavy cream
- ½ tsp kosher salt (for the soup broth)
- Add the olive oil to a large soup pot and heat over medium heat.
- Sprinkle the chicken thighs with a few pinches of salt and pepper. Add the chicken to the pot and cook 3 minutes on each side. Remove to a plate.
- Add the butter to the pot. Add the onion, carrots and celery and a pinch of salt. Saute for 5 minutes. Add the rice, chicken broth and the partially cooked chicken thighs.
- Bring to a boil then reduce heat to low, cover and simmer for 15 minutes or until the rice is tender. Stir in the heavy cream, salt and a pinch of pepper.
- Take the chicken out, chop up it up and return to the pot.
Extra Flavor: Try serving the soup with some fresh grated parmigiano reggiano cheese, it's really good!
Salt: The recipe calls for ½ tsp salt, but you may want to add more, always taste your food to see before adding more.
Freezing: If you plan on freezing this soup, before eating, undercook the rice. That way when it gets reheated, the rice won't be mushy.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 408Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 167mgSodium: 432mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 33g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.