Make this easy, creamy chicken and rice soup in one pot for a comforting, hearty weeknight dinner.
Author:michaelcarter
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Lactose
Ingredients
Scale
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 medium yellow onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
6 cups chicken broth
1 cup long-grain white rice, uncooked
1/2 cup heavy cream
1/4 cup grated Parmesan cheese (optional)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
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. Remove the chicken and set it aside.
Add the onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
Pour in the chicken broth and add the uncooked rice. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the rice is tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
Return the cooked chicken to the pot. Stir well and cook for 2 more minutes until the chicken is heated through.
Remove the pot from the heat. Stir in the heavy cream and Parmesan cheese, if using. Season with salt and pepper to your preference.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
For a gluten-free option, confirm your chicken broth is certified gluten-free.
If you prefer a thicker soup, use less broth or let it simmer uncovered for a few extra minutes to reduce the liquid.