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Creamy Garlic Chicken and Rice Soup

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This Creamy Chicken and Rice Soup with Garlic Broth is a true hug in a bowl, filled with tender chicken and fluffy rice in a rich, velvety broth. Perfect for chilly evenings, it brings warmth and comfort with every spoonful.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken thighs or breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 medium carrots, diced (about 1 cup)
  • 2 stalks celery, diced (about 1 cup)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 6 cups low-sodium chicken broth
  • 1 cup long-grain white rice (like basmati or jasmine)
  • 1 cup heavy cream
  • 2 tablespoons fresh lemon juice (about 1 small lemon)
  • ¼ cup fresh parsley, chopped (for garnish)
  • Optional: 1 cup frozen peas

Instructions

  1. Begin by heating 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is shimmering, add 1 medium diced onion. Sauté for 3-4 minutes until the onion is translucent and fragrant, but avoid browning it to prevent bitterness.
  2. Add 3 minced garlic cloves to the pot, stirring constantly for about 1 minute until aromatic. Be careful not to let the garlic burn, as it can turn bitter and affect the soup's flavor.
  3. Introduce 2 diced carrots and 2 diced celery stalks to the pot. Cook for another 4-5 minutes, stirring occasionally, until the vegetables soften slightly. You’ll know they’re ready when they begin to glisten and become tender.
  4. Next, season the vegetables with 1 teaspoon each of dried thyme and dried oregano, along with 1 teaspoon of salt and ½ teaspoon of black pepper. Stir well to combine and let the spices toast for about 1 minute to release their essential oils.
  5. Pour in 6 cups of low-sodium chicken broth, and bring the mixture to a gentle boil. This should take about 5 minutes. You’ll notice the broth becoming fragrant as it heats up.
  6. Add 1 cup of long-grain white rice (like basmati or jasmine) to the boiling broth. Stir to ensure the rice is evenly distributed, then lower the heat to a simmer. Cover the pot and let it cook for 15 minutes. You’ll see the rice expand and absorb the broth.
  7. While the rice is cooking, take your 1 lb of chicken (thighs or breasts) and season with a pinch of salt and pepper. After 15 minutes, uncover the pot and add the chicken pieces, ensuring they are submerged in the broth. Cover again and cook for an additional 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  8. Once the chicken is cooked, carefully remove it from the pot and let it rest for a few minutes. Use two forks to shred the chicken into bite-sized pieces.
  9. Return the shredded chicken to the pot along with 1 cup of heavy cream and 2 tablespoons of fresh lemon juice. Stir to combine and cook for an additional 5 minutes, allowing the soup to thicken slightly. The cream should create a velvety texture, and you’ll notice the color turn a creamy white.
  10. Finally, taste and adjust seasoning if necessary. If using, stir in 1 cup of frozen peas just before serving. They’ll add a nice pop of color and sweetness to your soup. Ladle into bowls, garnish with ¼ cup of fresh parsley, and enjoy!

Nutrition

Keywords: For an even deeper flavor, consider searing the chicken thighs or breasts in the pot before sautéing the vegetables. The choice of rice is crucial; long-grain varieties like basmati or jasmine work best for their ability to maintain texture in the soup. Avoid using quick-cooking rice, as it may become mushy.

Find it online: https://crumella.com/creamy-garlic-chicken-and-rice-soup/