Homemade Chicken and Rice Soup
Introduction
Homemade Chicken and Rice Soup is a warm and comforting dish that brings the family together. It’s perfect for chilly days or anytime you need a little extra love in your meal. With tender chicken, wholesome vegetables, and creamy goodness, this soup is sure to make your kitchen smell amazing.
Why Make This Recipe
You should make this soup because it’s easy and delicious! It’s a great way to use up leftover chicken and veggies. Plus, it’s like a hug in a bowl—perfect for busy weeknights or relaxing weekends. Your family will love it, and it’s a meal that everyone can enjoy together!
How to Make Homemade Chicken and Rice Soup
Ingredients:
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 2 teaspoons garlic, minced
- 2 teaspoons dried thyme
- 2 teaspoons salt
- 1/4 teaspoon garlic salt
- 1 teaspoon coarse black pepper
- 10 cups chicken broth
- 1 bay leaf
- 1 pound chicken thighs, cooked and shredded
- 1 cup dry long grain rice
- 1 1/2 cups parmesan cheese
- 1 cup heavy cream
- 3 tablespoons cornstarch
- 2 tablespoons fresh parsley, chopped
Directions:
- In a large pot, melt butter over medium heat. Add onions, carrots, and celery. Sauté until soft.
- Stir in garlic, thyme, salt, garlic salt, and black pepper. Cook for another minute.
- Pour in the chicken broth and add the bay leaf. Bring to a boil.
- Add chicken thighs and rice. Reduce the heat and simmer for about 20-25 minutes or until rice is cooked.
- In a small bowl, mix cornstarch with a bit of water to create a slurry. Stir this slurry into the soup.
- Add heavy cream and parmesan cheese, stirring until the cheese is melted.
- Remove the bay leaf, stir in parsley, and serve hot.
How to Serve Homemade Chicken and Rice Soup
Serve this soup hot in bowls, and you can sprinkle a little extra parsley on top for a fresh touch. Enjoy it with some crusty bread or a simple salad for a complete meal that’s sure to warm everyone’s hearts.
How to Store Homemade Chicken and Rice Soup
To store any leftovers, let the soup cool completely, then pour it into an airtight container. It will keep in the fridge for about 3-4 days. You can also freeze it for up to 3 months. Just remember to leave some space in the container for the soup to expand as it freezes.
Tips to Make Homemade Chicken and Rice Soup
- If you prefer a thicker soup, you can add a bit more cornstarch slurry.
- Feel free to customize the veggies based on what you have at home. Peas or corn are great additions!
- Use leftover rotisserie chicken to save even more time.
Variation
You can make this soup with brown rice instead of white rice. Just make sure to adjust the cooking time, as brown rice takes longer to cook.
FAQs
1. Can I use cooked chicken?
Yes! Using leftover cooked chicken is a great time saver. Just add it in when you’re ready to simmer.
2. Is this soup gluten-free?
Yes, as long as you use gluten-free chicken broth and cornstarch, this soup is gluten-free.
3. How can I make it healthier?
You can add more vegetables like spinach or kale, and use low-fat cream or skip the cream altogether for a lighter version.
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