Nothing says comfort like a warm bowl of chicken rice cream of chicken soup. This recipe is a twist on the classic, blending creamy textures with hearty rice for a meal that’s both satisfying and easy to make. Perfect for those chilly evenings or when you’re in need of some culinary comfort.
Why This Recipe Works
- The combination of tender chicken and fluffy rice creates a satisfying texture that’s hard to resist.
- Using cream of chicken soup as a base adds depth and richness without the need for complicated ingredients.
- It’s a versatile recipe that can be easily modified to suit your taste or what you have in your pantry.
- Perfect for meal prep, as it tastes even better the next day.
- Simple ingredients come together to create a dish that feels gourmet without the gourmet effort.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup white rice, uncooked
- 2 cans (10.5 oz each) cream of chicken soup
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, sautéing until they begin to soften, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This builds a flavor base that’s essential for a delicious soup.
Step 2: Add the Rice and Liquids
Stir in the uncooked rice, ensuring it’s well coated with the oil and vegetables. Pour in the chicken broth and cream of chicken soup, stirring to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 20 minutes, or until the rice is tender.
Step 3: Incorporate the Chicken and Cream
Once the rice is cooked, add the shredded chicken and heavy cream to the pot. Stir well to combine and heat through for about 5 minutes. Season with salt and pepper to taste. The soup should be creamy and thick, with the chicken adding a hearty element.
Step 4: Final Adjustments
If the soup is too thick, you can add a little more chicken broth to reach your desired consistency. Taste and adjust the seasoning as needed. Let the soup simmer for an additional 5 minutes to allow all the flavors to meld together beautifully.
Step 5: Serve and Enjoy
Ladle the soup into bowls and serve hot. Garnish with fresh herbs if desired. This soup pairs wonderfully with a side of crusty bread or a simple green salad for a complete meal.
Tips and Tricks
For an even richer flavor, consider browning the chicken before adding it to the soup. If you’re short on time, using rotisserie chicken is a great shortcut. To make the soup healthier, you can substitute the heavy cream with half-and-half or even milk, though the soup will be less creamy. For those who love a bit of spice, adding a dash of cayenne pepper or some diced jalapeños can give the soup a nice kick. Lastly, if you’re making this soup ahead of time, keep in mind that the rice will continue to absorb liquid, so you may need to add more broth when reheating.
Recipe Variations
- For a vegetarian version, omit the chicken and use vegetable broth. Add mushrooms or extra vegetables for heartiness.
- Swap the white rice for brown rice or quinoa for a whole grain option. Adjust cooking times accordingly.
- Add a cup of frozen peas or corn for extra color and sweetness.
- For a dairy-free version, use coconut milk instead of heavy cream and a dairy-free cream of chicken soup alternative.
- Incorporate different herbs and spices, such as thyme, rosemary, or smoked paprika, to change up the flavor profile.
Frequently Asked Questions
Can I use leftover rice instead of uncooked rice?
Yes, you can use leftover rice. Add it towards the end of the cooking process, just to heat through, as it’s already cooked. You’ll need to adjust the amount of broth since the rice won’t absorb as much liquid.
How can I store and reheat leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a little broth if the soup has thickened too much. You can also freeze the soup for up to 2 months.
Can I make this soup in a slow cooker?
Absolutely! Sauté the vegetables as directed, then add all ingredients except the heavy cream to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking.
Summary
This chicken rice cream of chicken soup is a comforting, creamy, and hearty dish that’s perfect for any day of the week. Easy to make and customizable, it’s sure to become a favorite in your recipe collection.
