Creamy Chicken and Rice Soup

Name: Creamy Chicken and Rice Soup
Prep time: 15 min
Cook time: 40 min
Yield: 6 servings
Ingredients: Butter — 2 tbsp; Carrot — 2 medium; Celery — 2 stalks; Chicken Breast — 1.5 lbs; Chicken Broth — 6 cups; Garlic — 3 cloves; Heavy Cream — ½ cup; Onion — 1 medium; Rice — ¾ cup, dry; Salt — 2 tsp

A deeply comforting chicken and rice soup thickened with cream. Like chicken pot pie in soup form.

gluten-free

🔥 Calories per serving: 420

🍽️ Serves: 6

⏱️ Prep: 15 min

🍳 Cook: 40 min

Ingredients

Butter	2 tbsp
Carrot	2 medium
Celery	2 stalks
Chicken Breast	1.5 lbs
Chicken Broth	6 cups
Garlic	3 cloves
Heavy Cream	½ cup
Onion	1 medium
Rice	¾ cup, dry
Salt	2 tsp

Instructions

Dice onion, carrot, and celery into similar-sized pieces — this is your classic mirepoix base.
Melt butter in a large pot over medium heat. Add onion, carrot, and celery. Cook 8 minutes until softened.
Add garlic and cook 1 minute.
Add chicken (cut into 1-inch pieces) and cook 3–4 minutes until no longer pink on the outside.
Add chicken broth and rice. Bring to a boil.
Reduce to a simmer and cook 20 minutes until rice is tender and chicken is cooked through.
Stir in heavy cream and season with salt. Simmer 5 more minutes.
The soup will thicken as it sits from the rice starch — add more broth to thin if needed.
Taste and adjust salt before serving.