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- 1 pound boneless, skinless chicken thighs, diced - 1 cup uncooked brown rice - 1 medium onion, diced - 2 cloves garlic, minced - 3 carrots, sliced - 2 celery stalks, sliced - 6 cups low-sodium chicken broth - 1 cup heavy cream or coconut milk for a dairy-free option - 1 teaspoon dried thyme - 1 teaspoon dried parsley - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley for garnish (optional) I always use boneless, skinless chicken thighs for this soup. They cook well and stay juicy. When it comes to rice, I prefer brown rice. It adds a nutty taste and texture. For chicken broth, low-sodium is key. It helps control the salt level in the soup. You can add more veggies to your soup. Try peas, corn, or spinach for color and flavor. If you want a dairy-free option, use coconut milk instead of heavy cream. It adds a nice sweetness. To boost flavor, use fresh herbs like basil or thyme. A pinch of red pepper flakes can add a nice kick. Don't be afraid to experiment with spices you love! To start, you need to prepare the chicken. Take one pound of boneless, skinless chicken thighs and dice them into small pieces. Make sure they are all similar in size for even cooking. Season them with salt and pepper. Next, chop your vegetables. Dice one medium onion and mince two cloves of garlic. Slice three carrots and two celery stalks into small pieces. Having these ready will make cooking easier. Now, let’s cook the soup. In a large pot, heat one tablespoon of olive oil over medium heat. Add the diced chicken to the pot. Sauté the chicken for about five to seven minutes until it is browned and fully cooked. Then, remove the chicken from the pot and set it aside. In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté these vegetables for about five to six minutes until they soften. Next, stir in one cup of uncooked brown rice, one teaspoon of dried thyme, and one teaspoon of dried parsley. Cook for another two minutes to toast the rice and mix in the flavors. Pour in six cups of low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and cover the pot. Let it simmer for about 30 to 35 minutes, or until the rice is tender. After the rice is cooked, return the chicken to the pot. Now, it’s time to add cream. Stir in one cup of heavy cream or coconut milk for a dairy-free option. Mix well and heat through for an additional five minutes. Lastly, taste the soup and check the seasoning. Adjust with salt and pepper as needed. This will help bring out all the rich flavors in your creamy chicken and rice soup! To get tender chicken, use boneless, skinless thighs. They stay juicy and cook evenly. Cook them until they are golden brown. This takes about 5-7 minutes. After browning, set the chicken aside. This allows the flavors to deepen in the pot. For cooking rice in soup, use brown rice for a hearty texture. It takes longer to cook than white rice, so start it early. Toast the rice in the pot for a couple of minutes. This adds a nice flavor. When you add broth, make sure it covers the rice completely. Garnishes can make your soup even better. Try fresh parsley for a pop of color and taste. You can also add croutons for a crunchy bite. Pair your soup with warm bread or a light salad. A nice crusty loaf goes well to soak up the creamy broth. A simple green salad adds freshness and balance. If your soup is too thick, add more broth or water. Stir well to mix it in. This will help loosen the soup without losing flavor. For a soup that is too thin, you can thicken it. Mix a little cornstarch with cold water. Stir this mix into the soup and let it cook for a few minutes. If the soup tastes too salty, add a squeeze of lemon juice. This can help balance the saltiness. You can also add more unsalted broth to dilute it. {{image_2}} You can switch the chicken for turkey. This keeps the flavor but changes it up. Tofu is a great choice for a plant-based option. It absorbs flavors well, making it a tasty choice. For rice, you can use white rice or quinoa. White rice cooks faster, while quinoa adds a nutty taste and more protein. Want to spice it up? Add some chili flakes or hot sauce. This can give your soup a nice kick. You can also try regional flavors. For an Asian twist, add ginger, soy sauce, and sesame oil. For a Mediterranean flair, use lemon juice, olives, and herbs like basil or oregano. If you need a gluten-free soup, use gluten-free broth and check your rice. Brown rice is usually gluten-free, but double-check. For low-carb options, swap the rice for cauliflower rice. This cuts carbs and keeps the soup light. You can still enjoy a creamy soup by using coconut milk instead of heavy cream. To keep your creamy chicken and rice soup fresh, store it in the fridge. First, let the soup cool down. Then, pour it into an airtight container. This helps keep out air and moisture. Use glass or BPA-free plastic containers for the best results. Label the container with the date. This way, you know how long it’s been stored. If you want to save some for later, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. Your creamy chicken and rice soup can stay in the freezer for about three months. When you’re ready to eat, thaw it in the fridge overnight for the best taste. When reheating, the best method is on the stove. Pour the soup into a pot and heat it over low to medium heat. Stir it often to keep the texture smooth. If the soup looks too thick, add a bit more broth or water. This helps adjust the consistency. You want it creamy and warm, not lumpy. Enjoy your comforting bowl of soup! Creamy Chicken and Rice Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. If you want to keep it longer, freeze it. In the freezer, it can last for up to 3 months. Yes, you can make this soup in a slow cooker. First, sauté the chicken and vegetables in a pan. Then, place them in the slow cooker with the rice, broth, and seasonings. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add cream just before serving. Yes, this soup can be gluten-free. Use gluten-free chicken broth and make sure your rice is labeled gluten-free. If you want a thickener, use cornstarch instead of flour. This way, you can enjoy a tasty and safe meal. This post covered all you need for Creamy Chicken and Rice Soup. We explored key ingredients, with a focus on broth. I shared step-by-step instructions for preparation and cooking, along with helpful tips. You can customize the recipe with various ingredients and flavors. Remember, storage tips help keep your soup fresh. Enjoy experimenting in your kitchen, and don’t hesitate to create your own variations. With these guidelines, you’ll make a delicious soup every time. Happy cooking!

Creamy Chicken and Rice Soup

Warm up with this comforting creamy chicken and rice soup that's perfect for chilly days! Loaded with diced chicken, brown rice, and fresh veggies, this easy recipe features a rich, creamy base that will delight your taste buds. Ready in just under an hour, it’s a nourishing meal the whole family will love. Don’t miss out on this delicious soup—click through to get the full recipe and make it tonight!
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Ingredients
  

1 pound boneless, skinless chicken thighs, diced

1 cup uncooked brown rice

1 medium onion, diced

2 cloves garlic, minced

3 carrots, sliced

2 celery stalks, sliced

6 cups low-sodium chicken broth

1 cup heavy cream or coconut milk for a dairy-free option

1 teaspoon dried thyme

1 teaspoon dried parsley

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

In a large pot, heat olive oil over medium heat. Add diced chicken thighs and season with salt and pepper. Sauté until chicken is browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.

    In the same pot, add diced onion, minced garlic, sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 5-6 minutes.

      Stir in the uncooked brown rice, thyme, and parsley. Cook for another 2 minutes to toast the rice slightly, absorbing the flavors.

        Pour in the chicken broth and bring the mixture to a boil. Reduce to a simmer and cover. Cook for about 30-35 minutes, or until the rice is tender.

          Return the cooked chicken to the pot and stir in the heavy cream (or coconut milk) until well combined. Continue to heat through for an additional 5 minutes.

            Taste the soup and adjust seasoning with salt and pepper if necessary.

              Serve hot, garnished with fresh parsley if desired.

                Prep Time: 15 minutes | Total Time: 60 minutes | Servings: 6