This White Chicken Rice Soup is warm and comforting, perfect for chilly days. Made with tender chicken, fluffy rice, and a splash of cream, it’s like a hug in a bowl!
Whenever I make this soup, I can’t help but think of cozy family dinners. It’s super easy to whip up, and I love topping it with fresh herbs to make it pop! 🍲
Key Ingredients & Substitutions
Butter: I love using butter for cooking the veggies because it adds a rich flavor. If you prefer, you can use olive oil or coconut oil instead for a different twist.
Onion and Garlic: These are essential for building flavor. If you’re not fond of onions, try shallots or leeks. For garlic lovers, feel free to add an extra clove!
Carrots: They add sweetness and color. If you’re out of carrots, you can substitute peas or celery for a slightly different taste.
Cooked Chicken: Shredded rotisserie chicken is a great shortcut. You can also use leftover roasted chicken or poach chicken breasts fresh. Vegetarian options? Replace the chicken with chickpeas or tofu.
Rice: Long-grain white rice works beautifully, but you can use brown rice or quinoa for a healthier idea. Just remember, cooking times will change!
Milk or Cream: I love using cream for a rich soup, but milk, half-and-half, or even a dairy-free milk like almond milk can be good alternatives.
How Do I Make Sure the Rice is Perfectly Cooked in the Soup?
Cooking rice in a soup can seem a bit tricky, but it’s all about timing and monitoring! Here’s how to do it right:
- Make sure your broth is boiling before adding the rice. This ensures it cooks evenly.
- Keep the heat at a gentle simmer after adding the rice. High heat may cause the soup to over-boil and rice to cook unevenly.
- Stir occasionally but not too much; this helps prevent the rice from getting mushy.
- Test the rice for doneness around the 15-minute mark, as all rice cooks differently.
White Chicken Rice Soup
Ingredients You’ll Need:
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 large carrots, peeled and diced
- 3 cups cooked chicken breast, shredded
- 1 cup long-grain white rice
- 6 cups chicken broth
- 1 cup milk or cream
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delicious White Chicken Rice Soup takes about 10 minutes to prep, followed by around 25 minutes of cooking time. In total, you’ll need about 35 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Once it’s melted, add the finely chopped onion and minced garlic. Sauté them together for about 3-4 minutes until they become soft and fragrant. This will create a tasty base for your soup.
2. Add the Carrots:
Next, add the diced carrots to the pot. Cook them for another 3 minutes, stirring occasionally. This helps soften the carrots and lets them blend well with the onion and garlic.
3. Pour in the Broth:
Now, pour in the 6 cups of chicken broth and bring the mixture to a hearty boil. This will combine all the lovely flavors you’ve built up so far!
4. Cook the Rice:
Once the broth is boiling, stir in the long-grain white rice. Then, reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes. This is when the rice will absorb the liquid and get tender, along with the carrots.
5. Add the Chicken:
After 15 minutes, add the shredded cooked chicken to the pot. Let it heat through for about 5 minutes, stirring occasionally. This adds protein to your soup and makes it even heartier!
6. Make It Creamy:
To finish off the soup, stir in 1 cup of milk or cream to give it a nice creamy texture. Don’t forget to season with salt and pepper to taste to enhance all the flavors.
7. Serve and Enjoy:
Once everything is nicely combined and heated through, ladle the soup into bowls. Garnish with fresh chopped parsley for a pop of color and freshness. Serve hot and enjoy your delightful bowl of White Chicken Rice Soup!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie chicken works perfectly in this recipe. Just make sure to shred it before adding to the soup for easy mixing and heating.
Can I Substitute Brown Rice for White Rice?
Yes, you can use brown rice, but keep in mind that it cooks longer than white rice. You’ll need to increase the cooking time by about 10-15 minutes, so adjust accordingly and check for doneness.
How Should I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to prevent it from thickening too much as it cools.
Can I Freeze This Soup?
Yes! This soup freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating on the stove.
