Introduction
Warm up with a bowl of Creamy Chicken and Brown Rice Soup, a hearty and comforting dish perfect for chilly days. This soup combines tender vegetables, nutty brown rice, and shredded chicken in a creamy broth, making it a satisfying meal for any time.
Why Make This Recipe
Making Creamy Chicken and Brown Rice Soup at home allows you to control the ingredients, ensuring a fresh and nutritious meal. This homemade version is free of preservatives and excessive sodium often found in store-bought soups. Plus, it’s an excellent way to use up leftover chicken while delivering a wholesome and filling dish.
How to Make Creamy Chicken and Brown Rice Soup
This soup comes together in a few simple steps: sautéing vegetables, simmering rice in broth, adding shredded chicken, and finishing with a touch of cream for a luscious texture.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup uncooked brown rice
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup heavy cream or half-and-half
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Directions
Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, garlic, carrots, and celery.
- Sauté for 5-7 minutes, or until the vegetables are softened.
Add the Rice and Broth:
- Stir in the uncooked brown rice and sauté for 1 minute to toast the grains slightly.
- Pour in the chicken broth and add the dried thyme and bay leaf.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, or until the rice is tender.
Add the Chicken:
- Stir the shredded cooked chicken into the pot and continue cooking for 5-10 minutes, or until the chicken is heated through.
Make it Creamy:
- Stir in the heavy cream or half-and-half.
- Season the soup with salt and pepper to taste.
- Cook for an additional 5 minutes to warm the cream thoroughly.
Serve:
- Before serving, remove the bay leaf.
- Optionally, garnish the soup with fresh parsley for a touch of color and freshness.
- Ladle the hot soup into bowls and enjoy the rich, comforting flavors.
How to Serve Creamy Chicken and Brown Rice Soup
Pair this creamy soup with crusty bread, crackers, or a side salad for a complete meal. A sprinkle of Parmesan cheese or a dash of hot sauce can add extra flavor depth.
How to Store Creamy Chicken and Brown Rice Soup
- Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: For longer storage, freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth or milk if the soup thickens too much.
Tips to Make Creamy Chicken and Brown Rice Soup
- Use rotisserie chicken for a quick and flavorful addition.
- Rinse the brown rice before cooking to remove excess starch and prevent gumminess.
- If you prefer a thicker soup, mash some of the cooked rice before adding the cream.
- For a dairy-free version, substitute coconut milk or cashew cream.
Variations
- Vegetable Boost: Add mushrooms, spinach, or bell peppers for extra nutrients.
- Spicy Kick: Stir in red pepper flakes or a dash of cayenne for heat.
- Gluten-Free Option: Ensure all ingredients, including broth, are gluten-free.
- Lighter Version: Use milk or a light cream alternative instead of heavy cream.
FAQs
How long does Creamy Chicken and Brown Rice Soup last?
It lasts up to 4 days in the refrigerator and up to 3 months in the freezer.
Can I substitute an ingredient in Creamy Chicken and Brown Rice Soup?
Yes! You can swap heavy cream with coconut milk for a dairy-free version or use white rice instead of brown rice for a quicker cook time.
What can I serve with Creamy Chicken and Brown Rice Soup?
Serve with crusty bread, a fresh salad, or a side of roasted vegetables for a balanced meal.
Enjoy this Creamy Chicken and Brown Rice Soup as a cozy, nourishing meal perfect for any occasion!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup uncooked brown rice
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup heavy cream or half-and-half
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, garlic, carrots, and celery.
- Sauté for 5-7 minutes, or until the vegetables are softened.
- Stir in the uncooked brown rice and sauté for 1 minute to toast the grains slightly.
- Pour in the chicken broth and add the dried thyme and bay leaf.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, or until the rice is tender.
- Stir the shredded cooked chicken into the pot and continue cooking for 5-10 minutes, or until the chicken is heated through.
- Stir in the heavy cream or half-and-half.
- Season the soup with salt and pepper to taste.
- Cook for an additional 5 minutes to warm the cream thoroughly.
- Before serving, remove the bay leaf.
- Optionally, garnish the soup with fresh parsley for a touch of color and freshness.
- Ladle the hot soup into bowls and enjoy the rich, comforting flavors.
Notes
- Use rotisserie chicken for a quick and flavorful addition. - Rinse the brown rice before cooking to remove excess starch and prevent gumminess. - If you prefer a thicker soup, mash some of the cooked rice before adding the cream. - For a dairy-free version, substitute coconut milk or cashew cream. - Add mushrooms, spinach, or bell peppers for extra nutrients. - Stir in red pepper flakes or a dash of cayenne for heat. - Ensure all ingredients, including broth, are gluten-free for a gluten-free version. - Use milk or a light cream alternative instead of heavy cream for a lighter version.