Warm, cozy, and bursting with rich flavor, this Creamy Chicken & Rice Soup combines tender shredded chicken, tender rice, and crisp vegetables in a lemon-thyme infused broth. It is the ultimate wholesome meal for cold days or whenever you need a quick, nourishing bowl!
Why You’ll Love This Recipe
Ultimate Comfort: Rich broth infused with aromatic garlic, thyme, and citrus brings wholesome warmth to every spoon.
Quick & Simple: Utilizes leftover shredded chicken and basic pantry staples to come together in under 30 minutes.
Nutrient-Rich: Loaded with fresh carrots, celery, onion, and lean protein for a balanced meal.
Essential Kitchen Equipment
Large Dutch Oven or Heavy Soup Pot: Distributes heat evenly for simmering vegetables and building flavor layers.
Ladle: Serves up piping hot soup easily into bowls.
Ingredients
2 tbsp Extra virgin olive oil
1 medium Yellow onion (diced)
2 medium Carrots (diced)
2 stalks Celery (diced)
2 cloves Garlic (minced)
1 tsp Salt
1/2 tsp Black pepper
1/2 tsp Dried thyme
6 cups Low-sodium chicken broth
1 cup Cooked chicken (shredded or diced)
3/4 cup Uncooked long-grain white rice
Juice of 1/2 Fresh lemon
1/4 cup Fresh parsley (chopped)
Step-by-Step Instructions
1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 5 to 6 minutes until vegetables soften. Stir in minced garlic, salt, black pepper, and dried thyme, cooking for 1 minute until fragrant.
2. Simmer Broth & Rice: Pour in the chicken broth and stir in the uncooked rice. Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for 15 to 18 minutes until the rice is tender.
3. Add Chicken: Stir in the shredded cooked chicken and simmer uncovered for 3 to 5 minutes until heated through.
4. Brighten & Serve: Remove from heat. Stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning if needed, then serve hot!
Chef’s Tips
Cook Rice Separately for Leftovers: If planning to store leftover soup, cook the rice separately and add to individual bowls so the rice doesn’t absorb all the broth in the fridge over time.
Creamy Finish: Stir in a splash of heavy cream or a spoonful of Greek yogurt right before serving for extra velvety richness.
Nutritional Breakdown (Per Serving / 4 Servings Yield)
Servings: 4
Calories: ~260 kcal
Protein: 18g
Net Carbs: 28g
Fat: 8g
Frequently Asked Questions (FAQ)
Can I use brown rice instead of white rice?
Yes! If using brown rice, increase the simmering time in Step 2 to 40 to 45 minutes (and add 1 additional cup of broth) since brown rice takes longer to soften.