Description
Cozy and creamy White Chicken Rice Soup perfect for a comforting meal. This hearty soup combines tender shredded chicken, vibrant veggies, creamy cheeses, and aromatic herbs simmered together to create a rich and flavorful bowl of warmth that’s easy to prepare in under an hour.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 2 cups Easy Shredded Chicken
- 1 medium Red Onion, chopped
- 3 cloves Garlic, minced
- 2 stalks Organic Celery, chopped
- 2 medium Carrots, chopped
- 4 sprigs Fresh Thyme
- 1 leaf Bay Leaf
- 4 cups Chicken or Vegetable Stock (low-sodium recommended)
- 1 cup Heavy Cream
- 1/2 cup White Cooking Wine (optional)
- 1 teaspoon Sea Salt
- 1 tablespoon On Everything All-Purpose Blend
- 1 teaspoon Smoked Paprika
- 1 cup Cooked Basmati Rice
- 1/2 cup Freshly Grated Parmesan Cheese
- 1 cup Shredded Mozzarella Cheese
Instructions
- Prepare Chicken: Begin by preparing 2 cups of easy shredded chicken using your preferred method to serve as the flavorful protein base of the soup.
- Heat Oil: Warm 2 tablespoons of extra virgin olive oil in a medium Dutch oven over medium-high heat until it glistens.
- Sauté Aromatics: Add chopped red onion and minced garlic to the pot and sauté for about 1-2 minutes until the onions become translucent and fragrant.
- Add Veggies: Stir in the chopped carrots and celery, cooking for an additional 1-2 minutes until they start to become slightly tender and their colors brighten.
- Season: Sprinkle in 1 teaspoon sea salt, 1 teaspoon smoked paprika, and 1 tablespoon of the On Everything All-Purpose Blend, mixing well to coat the vegetables evenly and develop a flavorful base.
- Combine Ingredients: Pour in 4 cups of chicken or vegetable stock, 1 cup heavy cream, and 1/2 cup white cooking wine if using. Add the bay leaf, fresh thyme sprigs, shredded chicken, and cooked basmati rice. Stir everything to combine thoroughly.
- Simmer: Allow the soup to gently simmer for 8-10 minutes so the flavors meld and the vegetables reach tenderness. Increase simmer time if using uncooked rice by adjusting liquid and cooking accordingly.
- Add Cheeses: Stir in freshly grated Parmesan cheese and shredded mozzarella cheese, mixing until the cheeses melt completely, creating a creamy texture, approximately 2-3 minutes.
- Finalize: Remove the pot from heat. Discard the bay leaf and thyme sprigs to avoid any bitterness.
- Serve: Ladle the warm soup into bowls and serve immediately. Consider pairing with garlic bread or a fresh salad for a complete comforting meal.
Notes
- You can substitute heavy cream with full-fat coconut milk for a dairy-free option.
- Using low-sodium stock helps control the salt level better.
- If you don’t have cooked rice on hand, use uncooked rice but increase the simmering time and stock quantity accordingly.
- Feel free to swap celery with green bell pepper depending on preference or availability.
- Removing the bay leaf and thyme sprigs before serving is essential to avoid woody textures.
- The white cooking wine is optional; omit or replace with extra stock if desired.
- Use fresh minced garlic to maximize flavor depth compared to pre-minced garlic.
