Cream of Chicken and Rice Soup
This Cream of Chicken and Rice Soup is the ultimate comfort food in a bowl. With its creamy broth, tender chunks of chicken, and soft, fluffy rice, it’s the perfect cozy meal for chilly days or whenever you're craving something warm and hearty. The best part? It’s made in just one pot, so cleanup is a breeze.
Ingredients
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 small onion chopped
- 2 boneless skinless chicken breasts, diced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp paprika
- Salt and pepper to taste
- 4 cups chicken broth
- 3 cloves garlic minced
- 1 can 10.5 oz cream of chicken soup with herbs
- 1 cup white rice or brown rice, with extra cooking time
Instructions
Season the Chicken:
- Season the diced chicken with onion powder, garlic powder, Italian seasoning, paprika, salt, and pepper.
Sear the Chicken:
- Heat a large pot or Dutch oven over medium heat and add oil. Sear the chicken until no longer pink on the outside, about 5-7 minutes. Set aside.
Cook the Vegetables:
- In the same pot, add the carrots, celery, and onion. Sauté for 5-7 minutes until softened.
Add Broth and Boil:
- Add the garlic and cook for 30 seconds until fragrant. Pour in the chicken broth and return the chicken to the pot. Bring to a gentle boil and cook for 10 minutes.
Cook the Rice:
- Add the rice to the pot and simmer for 15-20 minutes, until the rice is tender.
Add Cream of Chicken Soup:
- Stir in the cream of chicken soup, mixing well to combine. If the soup is too thick, add more broth to achieve your desired consistency.
Adjust Seasoning and Serve:
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs or pepper, if desired.