Creamy Chicken and Rice Soup
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 6 1x
- Category: Soup
Ingredients
Scale
- 3 celery sticks (finely chopped)
- 2 medium carrots (peeled and finely chopped)
- 1/2 medium onion (chopped)
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 8 cups chicken broth
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 bay leaves
- 1.5 pounds boneless (skinless chicken breasts)
- 3/4 cup white rice (rinsed and drained)
- 1 squeeze of lemon juice
- 4 tablespoons fresh parsley (chopped)
Instructions
- In a big soup pot, cook finely chopped celery, carrots, and onions in butter and olive oil over medium-high heat for 5-7 minutes or until veggies are tender.
- Stir in minced garlic and cook for about 30 seconds until it smells amazing. Then, add flour and cook for another minute until it’s lightly browned.
- Pour in the chicken broth, stirring well until the flour dissolves. Add oregano, thyme, salt, black pepper, and bay leaves to the pot.
- Put the uncooked chicken breasts and washed rice into the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it simmer for 20-25 minutes until the chicken is cooked and the rice is tender.
- Take out the chicken breasts, cut them into bite-sized pieces, and return them to the soup.
- Squeeze a bit of lemon juice into the soup to brighten the flavors. Adjust the taste with salt and pepper, if needed.
- Just before serving, sprinkle chopped fresh parsley over the soup for added freshness and color.
- Ladle the chicken and rice soup into bowls and enjoy!
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
