Description
This creamy white chicken and rice soup is a comforting and easy dish, perfect for busy weeknights or gatherings.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup basmati rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese
- 1/2 cup mozzarella cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Optional: vegan chicken substitute for vegan option
Instructions
- In a large pot, heat a splash of olive oil over medium heat and sauté the diced onion and minced garlic until softened and fragrant.
- Add in the cooked shredded chicken, chicken broth, and basmati rice to the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 15-20 minutes, allowing the rice to become tender and absorb the flavors.
- Stir in the heavy cream, Parmesan cheese, and mozzarella cheese. Mix until everything is melted and creamy.
- Season with dried thyme, dried parsley, salt, and pepper to taste.
- For a vegan option, swap the chicken with a vegan chicken substitute, and use plant-based cream and cheese.
- Ladle the soup into bowls, serve hot, and enjoy!
Notes
Consider adding fresh spinach or kale for a healthy boost, or switch up the herbs with fresh basil or dill for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American