Description
This creamy chicken and rice soup is a comforting and hearty dish ready in just 30 minutes. Featuring tender shredded rotisserie chicken, jasmine rice, and a rich cream base flavored with fresh dill and aromatic vegetables, it makes a perfect warm meal for any day of the week.
Ingredients
Scale
Vegetables & Aromatics
- 2 sticks celery, finely chopped
- 2 small carrots, peeled and finely chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons dill, finely chopped
Main Ingredients
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (or more to taste)
- ½ teaspoon oregano
- 3 tablespoons flour
- 6 cups chicken broth
- ¾ cup jasmine rice, rinsed
- 1 cup heavy cream
- 2 cups rotisserie chicken, shredded (use the breast)
Instructions
- Sauté Vegetables: Heat a heavy-bottomed pot over medium heat and add olive oil, celery, carrots, onion, and salt. Sauté for 5 minutes, stirring occasionally until the vegetables begin to soften.
- Cook Garlic and Flour: Reduce heat to low, add minced garlic, oregano, and flour. Stir the mixture and cook for 1 minute to eliminate the raw flour taste.
- Add Broth: Gradually pour in the chicken broth while stirring and scraping up any browned bits from the bottom of the pot until the flour is fully dissolved and the mixture is smooth.
- Simmer with Rice and Cream: Stir in the rinsed jasmine rice and heavy cream. Increase heat to bring the soup to a gentle boil, then reduce heat to low. Cover the pot with a lid slightly ajar and let it simmer for 12 minutes, stirring occasionally to prevent the rice from sticking.
- Add Chicken: Stir in the shredded rotisserie chicken and cook for an additional 2 minutes or until the rice is fully cooked. Adjust salt to taste.
- Finish and Serve: Remove the pot from heat, stir in the fresh dill, and serve the soup hot with crusty bread for dipping.
Notes
- Use rotisserie chicken breast for tender, flavorful meat.
- Rinsing the jasmine rice helps remove excess starch and prevents the soup from becoming too thick.
- Adjust the consistency by adding more broth or cream according to preference.
- Simmer with the lid slightly ajar to avoid boiling over and to allow slight evaporation for a balanced texture.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop, adding extra broth if the soup thickens too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Chicken Soup, Creamy Soup, Chicken and Rice Soup, Comfort Food, Quick Dinner, Weeknight Meal
