Serves 8
45 min
Creamy Chicken and Rice Soup
Recipe GLPR9eeded06a782e8
A warm and comforting soup featuring tender shredded rotisserie chicken, carrots, celery, and onions in a savory, creamy broth finished with jasmine rice and fresh parsley. This one-pot meal comes together in 30 minutes and serves 8.
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Ingredients
5 tablespoons unsalted butter
1 cup diced carrots
1 cup diced celery
1 cup diced onion
¼ cup chopped fresh parsley
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon garlic powder
¼ cup flour
1 quart low sodium chicken stock
1 two-pound rotisserie chicken, meat removed and diced
2 bags Success Jasmine Rice
1 cup frozen green peas
1 cup heavy cream
Salt to taste
Directions
Shred the rotisserie chicken and cut into bite-sized pieces, yielding about 3 cups of diced cooked meat.
In a medium pot over medium-high heat, melt the butter. Add the carrots, onion, celery, parsley, black pepper, thyme, and garlic powder. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Lower the heat to medium and sprinkle the flour over the vegetables. Stir constantly and cook for 3 minutes to create a light roux, which will thicken the soup.
Slowly add the chicken stock to the pot, stirring with a wooden spoon until the mixture is smooth and well combined.
Add the diced rotisserie chicken to the pot and stir. Reduce the heat to low.
While the soup simmers, bring a medium pan of water to a boil. Add the two bags of jasmine rice and follow the package directions (or use the microwave directions if preferred).
When the rice is nearly done cooking, increase the soup heat back to medium and stir in the frozen peas and heavy cream. Gently simmer for 2 to 3 minutes, stirring occasionally.
Taste the soup and season with salt only if needed, as the chicken stock is low in sodium but may already provide sufficient flavor.
Once the rice is cooked, drain it according to the package directions and add it to the soup. Stir gently to combine all ingredients and serve hot.
