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Chicken and Rice Soup

5 from 12 votes
up close view of 3/4 of a bowl of soup with chicken, vegetables, and rice with rosemary
Got 45 minutes? Perfect! Then you have all the time you need to make this deeply comforting, flavorful chicken and rice soup.My savory soup secret is to add lots of nutritious, delicious chicken bone broth alongside the rest of the ingredients for the most perfect cold-weather meal. 
Prep Time: 10 minutes
Cook Time: 35 minutes
0 minutes
Total Time: 45 minutes
Servings:6 servings

Ingredients

  • 1 7-ounce box long grain and wild rice, (any favorite brand will do)
  • 4 tablespoons butter, divided
  • 2 32-ounce jars  Zoup! Good,Really Good® Chicken Bone Broth, or other favorite chicken broth
  • 1 ¼ cup water
  • 1 yellow onion, diced
  • 3 teaspoons minced garlic
  • 3 stalks celery, chopped
  • 3 whole carrots, chopped
  • 1 ½ cups heavy cream
  • 1-2 teaspoons salt, to taste
  • ½ teaspoon freshly cracked black pepper
  • 3 cups shredded , or cubed cooked chicken
  • 1 cup frozen peas, or canned, drained
  • fresh thyme, rosemary, or parsley, for garnish, optional

Instructions

  • In a large skillet, melt 2 tablespoons butter. Add rice and stir for one minute.
  • Stir in 1 cup of chicken broth and the water. Bring to a boil. Cover, reduce to a simmer, and cook for 25 minutes.
  • While rice is cooking, prepare the vegetables. In a large stock pot over medium-high heat, melt remaining 2 tablespoons butter. Add onions, garlic, celery, and carrots and saute 3-4 minute until onions are translucent and garlic is fragrant.
  • Stir cooked rice into the stock pot along with remaining broth, heavy cream, salt and pepper. Bring to a boil, then reduce to a simmer.
  • Stir in chicken, and peas. Taste, add salt and pepper as needed.
  • Garnish with fresh herbs and additional cracked black pepper if desired and serve.

Notes

Pro tip: Stir in 4 ounces softened cream cheese in step four for a boost of richness and flavor!

Nutrition

Calories: 371 kcal, Carbohydrates: 11 g, Protein: 21 g, Fat: 27 g, Saturated Fat: 15 g, Cholesterol: 135 mg, Sodium: 502 mg, Potassium: 408 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 6209 IU, Vitamin C: 14 mg, Calcium: 82 mg, Iron: 1 mg
Course: Main Course, Soup
Cuisine: American
Author: Tiffany