Description
This Creamy White Chicken and Rice Soup is a comforting and hearty meal perfect for cozy days. Featuring tender shredded chicken, aromatic vegetables, fresh herbs, and creamy notes of heavy cream and parmesan, it combines wholesome ingredients like basmati rice and a flavorful broth to create a satisfying dish. Easy to prepare on the stovetop, this soup balances savory seasoning with a touch of tangy apple cider vinegar for depth.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Extra virgin olive oil
- 2 cups Easy Shredded Chicken
- 1/2 red onion, chopped
- 3 garlic cloves, minced
- 2 organic celery stalks, chopped
- 2 medium carrots, peeled and chopped
- 4 fresh thyme sprigs
- 1 bay leaf
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 3 tablespoons white cooking apple vinegar
- 1 teaspoon sea salt
- 2 teaspoons On Everything All-Purpose Blend
- 1 teaspoon smoked paprika
- 1 to 1 1/2 cups cooked Basmati rice
- 1 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Sauté Vegetables: In a large pot over medium heat, heat the olive oil. Add the chopped red onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic, chopped celery, and chopped carrots, cooking until the vegetables soften, approximately 5-6 minutes.
- Add Herbs and Simmer Broth: Add the fresh thyme sprigs and bay leaf to the pot. Pour in the chicken or vegetable stock, then bring the mixture to a gentle simmer over medium heat.
- Incorporate Chicken and Cream: Stir in the shredded chicken. Slowly pour in the heavy cream while maintaining the gentle simmer to prevent curdling. Mix well to combine all ingredients.
- Add Rice and Seasonings: Add the cooked basmati rice to the soup along with the sea salt, On Everything All-Purpose Blend seasoning, smoked paprika, and white cooking apple vinegar for a subtle tang. Stir thoroughly until the soup is heated through and the flavors meld.
- Finish with Cheese: Remove the thyme sprigs and bay leaf. Stir in the freshly grated parmesan and shredded mozzarella cheese until melted and creamy, giving the soup a rich finish.
Notes
- Use cooked shredded chicken for convenience or cook chicken breasts beforehand and shred them yourself.
- Basmati rice should be cooked ahead of time to avoid overcooking and mushiness in the soup.
- Adjust the amount of heavy cream for desired richness or substitute with half-and-half for a lighter version.
- On Everything All-Purpose Blend adds a savory seasoning element but can be replaced with your preferred spice mix.
- For a thicker soup, add more cheese or reduce the amount of stock slightly.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
