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A bowl of creamy chicken and rice soup with fresh parsley and carrots

Creamy Chicken and Rice Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 380 kcal

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic , minced
  • 1.5 lbs boneless , skinless chicken breasts
  • 6 cups chicken stock
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1 cup uncooked long-grain white rice
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • In a large Dutch oven, melt butter over medium heat.
  • Add onions, carrots, and celery; sauté for 7 minutes until softened.
  • Stir in minced garlic and cook for 1 minute until fragrant.
  • Pour in chicken stock and add chicken breasts, thyme, salt, and pepper.
  • Bring to a boil, then reduce heat to low and simmer for 20 minutes.
  • Remove chicken from the pot, shred into bite-sized pieces with two forks, and set aside.
  • Add the uncooked rice to the simmering broth and cook for 15 minutes or until rice is tender.
  • Return the shredded chicken to the pot and stir in the heavy cream.
  • Heat for 3 minutes until warmed through, ensuring the soup does not reach a hard boil.
  • Garnish with fresh parsley and adjust seasoning with additional salt or pepper if necessary.