Chicken and Rice Soup
Creamy Chicken and Wild Rice Soup is a chicken broth-based dinner that will satisfy everyone in the family - even the pickiest of eaters. You’ll get a slow-cooked taste in just 40 minutes. This soup is a healthy choice with plenty of veggies and fresh chicken.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 8
Calories 465 kcal
- 3 tbsp unsalted butter
- 1 medium yellow onion diced
- 1 cup carrots sliced and halved into small pieces
- 1 cup celery sliced and halved into small pieces
- 2 tsp garlic minced
- 2 tsp dried thyme
- 2 tsp salt
- 1/4 tsp garlic salt
- 1 tsp coarse black pepper
- 10 cup chicken broth low sodium
- 1 bay leaf
- 1 lb chicken thighs boneless and skinless
- 1 cup dry long grain rice
- 1 1/2 cup parmesan cheese grated
- 1 cup heavy cream 33%
- 3 tbsp cornstarch
- 2 tbsp fresh parsley chopped
In a large 10 Quart pot over medium-high heat sauté butter with onion, carrots, celery, garlic, thyme, salt and pepper. Sauté until vegetables have slightly softened, about 2 to 3 minutes. TIP: Use 2 teaspoons only if you’re using low sodium chicken broth. If you’re using regular chicken broth without reduced salt, then reduce this to 1 teaspoon salt. Pour in chicken broth. Add in bay leaf. Place raw chicken in the pot. Bring to a boil over high heat.
When boiling stir in rice then reduce heat to medium-low, cover pot and simmer for 15 to 17 minutes until rice is tender.
Remove cooked chicken from the pot and use two forks to shred it all. Add chicken back into the pot.
Stir in parmesan cheese.
In a small bowl, stir together heavy cream and cornstarch until fully combined. Pour into the pot. Simmer over low heat, uncovered for 10 minutes.
Remove from heat, remove bay leaf, and sprinkle soup with parsley before serving.
Calories: 465kcalCarbohydrates: 28gProtein: 20gFat: 30gSaturated Fat: 15gCholesterol: 120mgSodium: 2109mgPotassium: 527mgFiber: 1gSugar: 2gVitamin A: 3583IUVitamin C: 25mgCalcium: 292mgIron: 2mg