Description
This creamy white chicken and rice soup is a comforting, hearty dish perfect for any day of the year. Combining tender shredded chicken, aromatic vegetables, creamy cheese, and flavorful seasonings, it delivers a rich and satisfying meal in just 30 minutes. Made in one pot and featuring wholesome ingredients like Basmati rice and fresh thyme, this soup is perfect for feeding the family or meal prepping for busy days.
Ingredients
Scale
Soup Ingredients
- 2 Tbsps Extra virgin olive oil
- 2 cups Easy Shredded Chicken
- 1/2 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 tsp sea salt
- 2 tsps On Everything All-Purpose Blend
- 1 tsp smoked paprika (You can add another teaspoon if desired)
- 1–1 1/2 cups cooked Basmati Rice
- 1 cup freshly-grated parmesan
- 1 cup shredded mozzarella cheese, organic
Instructions
- Cook + Shred the Chicken: Follow the Easy Shredded Chicken recipe to prepare tender, shredded chicken ready for the soup.
- Sauté the Vegetables: In a medium-sized Dutch oven over medium-high heat, heat the olive oil. Add chopped onions and minced garlic, sautéing for 1-2 minutes until fragrant. Add chopped carrots and celery and continue to sauté for another 1-2 minutes until slightly tender.
- Season the Vegetables: Sprinkle in the sea salt, smoked paprika, and On Everything All-Purpose Blend. Stir well to combine and coat the vegetables with the seasonings.
- Add Liquids and Herbs: Pour in the chicken or vegetable stock, heavy cream, and white cooking wine. Add the bay leaf and fresh thyme sprigs. Stir gently to combine all ingredients.
- Add Chicken and Rice: Stir in the shredded chicken and cooked Basmati rice. Allow the mixture to simmer for 8-10 minutes, or until the vegetables are fully tender. If using dry long-grain white rice instead, simmer everything except the heavy cream for 10-15 minutes until the rice cooks through, then add the cream and continue simmering.
- Add Cheeses: Incorporate the freshly grated parmesan and shredded mozzarella into the soup. Stir until cheeses completely melt and the soup turns creamy. Simmer for an additional 2-3 minutes to meld flavors.
- Finish and Serve: Remove the pot from heat, discard the thyme sprigs and bay leaf. Ladle the hot soup into bowls and serve immediately, optionally with garlic bread or a fresh salad on the side.
- Enjoy: Relish this comforting, creamy white chicken and rice soup that’s perfect for a cozy meal.
Notes
- You can substitute white or yellow onion if red onion is unavailable.
- White cooking wine can be omitted and replaced with additional stock if preferred.
- For a thicker soup, use 1 1/2 cups cooked rice; for thinner, use 1 cup.
- If using dry long-grain white rice, increase simmer time before adding cream to ensure rice cooks fully.
- Serve with garlic bread or a fresh side salad for a complete meal.
- Discard herb stems before serving for best texture.
