This cozy white chicken rice soup is perfect for chilly days. It’s packed with tender chicken, soft rice, and fresh veggies, all swimming in a warm, flavorful broth.
I love how this soup is like a warm hug in a bowl! It’s easy to make and even easier to enjoy on a rainy day. Serve it with some crackers, and you’re all set! 😊
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the soup. You can use olive oil or margarine as a substitute if you need a dairy-free option.
Onion: The base for flavor, small yellow or white onions work best. If you’re in a pinch, shallots can be a nice alternative.
Chicken Broth: Low-sodium broth helps control salt levels. If you don’t have it, water with a bouillon cube works too—just adjust seasoning later!
White Rice: Long grain or jasmine rice is preferred for its texture. Quinoa or brown rice can substitute; just adjust cooking time accordingly.
Heavy Cream: For a lighter option, use half-and-half or coconut milk if you’re looking for a dairy-free version.
How Do You Perfectly Sauté Vegetables for Soup?
Sautéing is key to building flavor in soups. Start with medium heat, which allows the veggies to soften without burning.
- Melt the butter and add onions first, cooking until soft and translucent.
- Add the garlic, carrots, and celery in succession—each takes a bit longer to soften.
- Keep everything moving to cook evenly; around 5-7 minutes should do the trick!
This method helps the veggies release their natural sweetness while creating a rich base for your soup.
White Chicken Rice Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 6 cups chicken broth (preferably low sodium)
- 1 cup white rice (long grain or jasmine)
- 2 cups cooked chicken breast, shredded
- 1/2 cup heavy cream or half-and-half
- Salt and pepper to taste
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prepare and around 30 minutes to cook, giving you a total of about 40 minutes from start to finish. Perfect for a nourishing meal without spending all day in the kitchen!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Once the butter is bubbly, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté these ingredients together until the vegetables are tender and the onions turn translucent, which should take about 5-7 minutes.
2. Add Broth and Rice:
Pour in the chicken broth, raising the heat to bring the mixture to a boil. Once it’s boiling, stir in the white rice and dried thyme. After that, reduce the heat and let the soup simmer uncovered for about 15-20 minutes, or until the rice is fully cooked and tender.
3. Stir in Chicken:
Once the rice is cooked, gently stir in the shredded cooked chicken. Let the soup simmer for an additional 5 minutes, allowing the chicken to heat through.
4. Creamy Finish:
Lower the heat and carefully stir in the heavy cream or half-and-half. Be careful not to let the soup boil again after adding the cream; this will help prevent curdling and keep the soup smooth.
5. Season and Serve:
Season your soup with salt and pepper to taste. Finally, remove the pot from heat and stir in the freshly chopped parsley. Serve the soup hot, garnished with extra parsley for a fresh touch!
Enjoy this creamy, comforting White Chicken Rice Soup that combines tender chicken, hearty rice, and fresh flavors! Perfect for warming up on a chilly day! 🍲
Can I Use Leftover Chicken in This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly. Just shred or chop it into bite-sized pieces to easily stir into the soup.
What Can I Substitute for Heavy Cream?
You can use half-and-half for a lighter option or, for a dairy-free alternative, try coconut milk or almond milk. Just note that coconut milk will add a slight coconut flavor!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or water if it gets too thick.
Can I Add Other Vegetables?
Definitely! Feel free to add peas, corn, or green beans to the soup for extra nutrition and flavor. Just make sure to adjust cooking times as needed to ensure everything is tender.
