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- 1 lb boneless, skinless chicken thighs, diced - 1 cup uncooked jasmine rice - 1 large onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 cup frozen peas - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 4 cups low-sodium chicken broth - 1 cup whole milk (or heavy cream for extra creaminess) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) This creamy chicken and rice soup packs a lot of flavor. It starts with chicken thighs. They are juicy and tender, making the soup rich. I love using jasmine rice because it adds a nice fragrance. The onion and garlic bring a warm base to the dish. Adding carrots and celery gives it texture and sweetness. The frozen peas are a great way to add color. Thyme and oregano lift the soup with their earthy notes. I always use low-sodium broth. It allows me to control the salt better. For the creamy finish, I often choose whole milk. Heavy cream makes it even richer. Fresh parsley adds a pop of color at the end. This blend of ingredients creates a cozy meal that warms the heart and fills the belly. - Heat 3 tablespoons of olive oil in a large pot. - Add 1 large diced onion, 2 diced medium carrots, and 2 diced celery stalks. - Cook for 5-7 minutes until the vegetables soften. - Stir in 2 cloves of minced garlic and 1 lb of diced chicken thighs. - Brown the chicken for 5-7 minutes until it turns golden. - Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, salt, and pepper. - Pour in 4 cups of low-sodium chicken broth and add 1 cup of uncooked jasmine rice. To boost the taste of your creamy chicken and rice soup, use homemade chicken broth. This broth adds depth and warmth to every spoonful. If you want a bright note, add a splash of lemon juice right before serving. It lifts the flavors and adds a refreshing twist. If your soup is too thick, add more broth. This will make it lighter and easier to enjoy. For a richer, creamier texture, you can add more milk or heavy cream. Adjust to your liking for the perfect bowl of comfort. Be careful when adding milk to your soup. Once you add it, avoid boiling the soup. This keeps the milk smooth and creamy. Also, using a lid while cooking helps keep the moisture in. This small step makes your soup even more delicious and hearty. {{image_2}} You can easily switch the chicken in this soup. Try using turkey instead of chicken. Rotisserie chicken works great too; it saves time and adds flavor. If you're feeling adventurous, add cooked shrimp for a fun twist. Want to boost the health factor? Toss in some spinach or kale. They add color and nutrients. You can also mix in other veggies. Bell peppers and corn are great options to brighten up the soup. Spice things up by adding a dash of hot sauce. It gives the soup a nice kick. You can also play with herbs. Dill or basil can change the flavor profile and make it your own. You should store your Creamy Chicken and Rice Soup in an airtight container. It stays fresh for up to 3 days. When you’re ready to eat, just reheat it on the stove over medium heat. This way, the soup warms evenly, bringing back that lovely creamy taste. If you want to save some soup for later, you can freeze it! Portion it into containers for easy serving. It can stay frozen for up to 3 months. When you're ready to enjoy it, thaw the soup in the refrigerator overnight. This makes reheating much easier and helps keep the flavor intact. When reheating, add a little extra broth or milk. This keeps the soup creamy and prevents it from becoming too thick. Heat gently to avoid curdling. You want a nice, warm soup, not a broken one! Enjoy every comforting spoonful! To make this soup gluten-free, use gluten-free rice. Look for varieties like brown rice or basmati rice. Both options work well and add unique flavors. Always check rice packages to ensure they are labeled gluten-free. This way, you can enjoy the creamy chicken and rice soup without worry. You can make this soup a day in advance. This helps the flavors blend nicely. However, do not add the cream until just before serving. This keeps the soup fresh and tasty. Store it in the fridge in an airtight container. When ready to serve, warm it on the stove and stir in the cream. This soup pairs well with crusty bread. The bread is perfect for dipping. You can also serve a light side salad. A salad adds freshness and crunch. Together, they make a complete meal that everyone will enjoy! This blog post shows you how to make a tasty creamy chicken and rice soup. You learned about key ingredients like chicken, rice, and fresh herbs. I also shared step-by-step cooking instructions and tips to enhance flavor. You can adapt this soup with different proteins and veggies, making it unique for your taste. In the end, this recipe is simple to follow and fun to make. Enjoy your cooking and the warm, comforting soup you create!

Creamy Chicken and Rice Soup

Warm up with a comforting bowl of creamy chicken and rice soup that’s simple to make and packed with flavor! Using tender chicken, aromatic veggies, and creamy goodness, this recipe is perfect for chilly days. In just under an hour, you can create a hearty meal that everyone will love. Click through to explore this easy recipe and discover how to make your soup creamy and delicious with just a few simple steps!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced

1 cup uncooked jasmine rice

1 large onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried oregano

4 cups low-sodium chicken broth

1 cup whole milk (or heavy cream for extra creaminess)

3 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables start to soften.

    Add Garlic and Chicken: Stir in the minced garlic and diced chicken thighs. Cook for another 5-7 minutes until the chicken is browned on all sides.

      Combine Dry Ingredients: Sprinkle in the dried thyme, oregano, salt, and pepper. Toss everything together to ensure the chicken and vegetables are well-coated in the spices.

        Add Broth and Rice: Pour in the chicken broth and bring the mixture to a simmer. Stir in the uncooked jasmine rice, and let it cook for about 15-20 minutes, or until the rice is tender.

          Creamy Finish: Once the rice is cooked, reduce the heat to low and stir in the whole milk (or heavy cream). If using milk, allow the soup to warm through gently without boiling. Add the frozen peas and let them heat for about 5 minutes.

            Adjust Seasoning: Taste and adjust seasoning with more salt and pepper if needed.

              Serve: Ladle the soup into bowls and garnish with fresh chopped parsley for a pop of color and flavor.

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