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Creamy White Chicken and Rice Soup

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A rich and comforting bowl of Creamy White Chicken and Rice Soup, perfect for chilly afternoons.

Ingredients

Scale
  • 2 cups shredded chicken
  • 1 cup basmati rice
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup Parmesan cheese
  • 1 cup mozzarella cheese
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and pepper to taste

Instructions

  1. In a large pot over medium heat, sauté the diced onion and minced garlic in olive oil or butter until fragrant, about 3-4 minutes.
  2. Stir in the shredded chicken and cook for an additional 2-3 minutes until heated through.
  3. Sprinkle in dried thyme and parsley, mixing them in well for about 1 minute.
  4. Pour in chicken broth and bring to a gentle boil.
  5. Stir in the basmati rice and reduce heat to a simmer. Cook uncovered for about 15 minutes until the rice is tender, stirring occasionally.
  6. Stir in heavy cream, Parmesan cheese, and mozzarella cheese until melted and creamy.
  7. Season with salt and pepper to taste.
  8. Ladle the soup into bowls and serve hot, topped with fresh parsley or additional cheese as desired.

Notes

Use rotisserie chicken for convenience. This soup freezes well for up to 2-3 months.

Nutrition

Find it online: https://us.recipesfood.org/creamy-white-chicken-and-rice-soup/

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