Creamy Chicken and Brown Rice Soup
A heartwarming soup made with tender chicken, wholesome brown rice, and fresh vegetables in a creamy broth.
Equipment
- Large Pot or Dutch Oven
- Knife
- Cutting Board
Ingredients
Ingredients
- 1 pound Boneless, Skinless Chicken Breasts Diced into bite-sized pieces.
- 1 cup Brown Rice Offers a nutty flavor and chewy texture.
- 2 medium Carrots Diced.
- 1 stalk Celery Chopped.
- 1 medium Onion Diced.
- 2 cloves Garlic Minced.
- 4 cups Low-Sodium Chicken Broth For the soup base.
- 1 cup Heavy Cream For creaminess.
- 1 tablespoon Olive Oil For sautéing vegetables.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- 1 handful Fresh Parsley Chopped, for garnish.
Instructions
- Prepare your ingredients: Dice the chicken, chop the carrots, celery, and onion, and mince the garlic.
- In a large pot, heat olive oil over medium heat. Add diced onions and sauté for 3-4 minutes until translucent.
- Add chopped carrots and celery, stirring for about 5 minutes until softened.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Increase heat to medium-high, add diced chicken, season with salt and pepper, and cook for 5-6 minutes until no longer pink.
- Pour in chicken broth, stir, and bring to a boil.
- Add brown rice, stir, reduce heat to low, cover, and simmer for 35-40 minutes.
- Once rice is cooked, stir in heavy cream and simmer for an additional 5-10 minutes.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
For variations, consider adding lemon juice, different vegetables, or using coconut milk instead of heavy cream.