30-Minute Creamy Chicken and Rice Soup
Elevate leftover rice and chicken into a comforting chicken & rice soup that you can make it in less than 30 minutes.
Serves4 to 6
Prep5 minutes
Cook20 minutes
Whenever I’m in need of a nourishing, soothing meal, I turn to this creamy chicken and rice soup. Although noodles tend to get all the attention, I actually prefer my chicken soup flecked with tender grains of rice, particularly because it’s a great way to use up any leftover cooked rice in my fridge. In fact, because this soup leans on both leftover rice and leftover cooked, shredded chicken, it comes together in less than 30 minutes.
A Flexible Soup That Works with Whatever Rice You Have
White rice is a classic choice for chicken and rice soup, but any kind of leftover rice will work here. Brown rice lends an extra toothsome bite, jasmine rice will give your pot of soup a subtle floral undertone, and hearty wild rice will add an earthy aroma. No matter what variety of rice you use, wait until the last few minutes of cooking to stir it in. Since the rice is already cooked, it just needs to be warmed through.
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30-Minute Creamy Chicken and Rice Soup
Elevate leftover rice and chicken into a comforting chicken & rice soup that you can make it in less than 30 minutes.
Prep time 5 minutes
Cook time 20 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 1
medium yellow onion
- 3
medium celery stalks
- 2
medium carrots
- 2 cloves
garlic
- 2 tablespoons
olive oil
- 1 1/2 teaspoons
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 4 cups
low-sodium chicken broth
- 2 cups
cooked, shredded chicken
- 2 cups
cooked rice
- 1 cup
half-and-half
Instructions
Prepare the following, placing them all in the same large bowl: dice 1 medium yellow onion and 3 medium celery stalks, peel and dice 2 medium carrots, and mince 2 garlic cloves.
Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion mixture, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes.
Pour in 4 cups low-sodium chicken broth. Bring to a boil. Reduce the heat and simmer for 10 minutes. Stir in 2 cups shredded chicken, 2 cups cooked rice, and 1 cup half-and-half, and simmer until the rice is warmed through, 3 to 4 minutes more.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.