Creamy White Chicken + Rice Soup
Get ready for a comforting bowl of goodness—say hello to our Creamy White Chicken + Rice Soup! Loaded with shredded chicken, fragrant herbs, and a touch of spice, it's a flavor explosion. With the creamy richness of Parmesan + mozzarella cheese and the hearty texture of basmati rice, each spoonful is pure comfort, perfect for a nourishing weeknight meal. Vegan + Gluten-free Option.
Servings: 4 servings
Calories: 366kcal
Ingredients
SOUP:
- 2 Tbsps Extra virgin olive oil
- 2 cups Easy Shredded Chicken
- ½ red onion, chopped (You can also use white or yellow onion)
- 3 garlic cloves, minced
- 2 organic celery stalks, chopped
- 2 medium carrots, peeled + chopped
- 4 fresh thyme sprigs
- 1 bay leaf
- 4 cups chicken or vegetable stock, organic
- 1 cup heavy cream, organic
- 3 Tbsps white cooking wine (You can omit + sub with stock)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1-1 ½ cups cooked Basmati Rice (You can also use 1 cup of dry long grain rice; be sure to add an extra cup of stock if you do)
- 1 cup freshly-grated parmesan
- 1 cup shredded mozzarella cheese, organic
Instructions
COOK + SHRED THE CHICKEN:
- To make + prep the chicken, be sure to follow my Easy Shredded Chicken recipe!
TO MAKE THE SOUP:
- In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the chopped onions and minced garlic and sauté until fragrant, about 1-2 minutes. Add carrots and celery, sautéing until slightly tender, about 1-2 minutes. Add the salt, black pepper, garlic powder, oregano, parsley, smoked paprika, and basil, stirring until combined.
- Add in the stock, heavy cream, white cooking wine, bay leaf, thyme sprigs, shredded chicken, and cooked white rice, stirring to combine. Let everything simmer for about 8-10 minutes or until the veggies are tender and fully cooked through. NOTE: If using dry long grain white instead, be sure to add everything (except the heavy cream) and allow it to all simmer for slightly longer----about 10-15 minutes so that the rice can cook through; then add in the heavy cream and continue.
- Add in the grated parmesan and shredded mozzarella, stirring until the cheese has melted and the soup becomes creamy. Simmer for another 2-3 minutes.
- Remove from heat, discard thyme leaves + bay leaf, and serve immediately into prepared bowl(s), top with a side of garlic bread or salad, if desired.
- Bon Appetit!
Notes
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
- GLUTEN-FREE OPTION: To make this soup GF-friendly, simply substitute the rice with a gluten-free version (if using any pre-cooked rice) and ensure that other ingredients (i.e. stock, heavy cream, etc.) are GF-friendly and you use GF bread on the side, if using.
- VEGAN OPTION: To make this soup vegan, be sure to omit the chicken and substitute the heavy cream with full-fat coconut cream/milk, chicken stock with veggie stock, and cheese with nutritional yeast and/or dairy-free cheese shreds and parmesan.
Nutrition
Calories: 366kcal | Carbohydrates: 27g | Protein: 16g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 44mg | Sodium: 1219mg | Potassium: 265mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5810IU | Vitamin C: 5mg | Calcium: 409mg | Iron: 1mg