Classic Creamy Chicken & Rice Soup
Description
This classic Creamy Chicken & Rice Soup is savory and satisfying. Made with all the classic herbs you've come to love. Plus, the rice is cooked separately, so you don't have to worry about it turning mushy. This is a recipe you'll make again and again.
Ingredients
Cook Rice Separately to avoid overcooking
Instructions
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To make this classic Creamy Chicken & Rice Soup
Season chicken breasts on both sides with salt, pepper and any seasonings you like. (I use New Mexico red chile powder)
Heat a large stock pot on the stovetop over medium high heat. Melt butter in it, along with a drizzle of olive oil to prevent butter from burning. Once melted, add in chicken breasts and sear for a few minutes on each side. Remove chicken from pot, place on plate, and set aside. Add chopped onion, carrots, and celery to pot. Sauté for a few minutes in remaining grease. Add minced garlic and fresh herbs. Stir and add flour. Mix well and let cook 1 - 2 minutes longer. Pour in chicken stock and place chicken breasts back in pot. Let it come to a boil, then let it simmer at a low boil for 20 minutes until chicken is fully cooked. Remove chicken breasts one at a time and shred with a knife or fork, then return shredded chicken to pot. [At this point, you can add the rice directly to the pot and let it cook, but I recommend cooking the rice separately in a rice cooker or on the stovetop. Bring rice, salt, & water to boil, reduce to low simmer, cover with lid, and do not stir or lift lid for 15 - 20 minutes, until all water is soaked into rice.] Meantime, add heavy cream to the soup pot and season with salt and pepper. Let simmer on low a few minutes more. Then remove from stove. Place cooked rice in serving bowls, cover with creamy chicken soup, and enjoy!