This recipe elevates the classic cream of chicken soup and rice to a comforting and flavorful meal. It's perfect for a quick weeknight dinner or a cozy weekend lunch. We'll go beyond simply adding rice to canned soup, focusing on building depth of flavor and texture for a truly satisfying experience.
What You'll Need:
- 1 tablespoon olive oil: For sautéing aromatics.
- 1 onion, chopped: Provides sweetness and depth.
- 2 carrots, chopped: Adds natural sweetness and color.
- 2 celery stalks, chopped: Contributes a subtle earthy flavor. (This is a classic mirepoix combination!)
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces: The star of the show!
- 4 cups chicken broth: Use low-sodium for better control over saltiness.
- 1 (10.75 ounce) can condensed cream of chicken soup: The base of our creamy soup.
- 1 cup long-grain white rice: Provides heartiness and texture. You can also experiment with brown rice for a nuttier flavor and added fiber.
- 1 teaspoon dried thyme: Adds warmth and herbal notes.
- 1/2 teaspoon salt: Adjust to taste.
- 1/4 teaspoon black pepper: Enhances the overall flavor profile.
- Optional Garnishes: Fresh parsley, chives, or a dollop of sour cream.
Instructions:
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Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. This step builds a flavorful base for the soup.
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Cook the Chicken: Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. This step develops a nice chicken flavor and adds texture.
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Simmer the Soup: Pour in the chicken broth, cream of chicken soup, rice, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the chicken is tender. Stir occasionally to prevent sticking.
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Serve and Enjoy: Ladle the soup into bowls and garnish with fresh herbs or a dollop of sour cream, if desired.
Frequently Asked Questions (FAQs)
Can I use different types of rice?
Yes! While long-grain white rice is traditional, you can experiment with brown rice (requires a longer cooking time), wild rice (for a nutty flavor and added texture), or even quinoa for a boost of protein. Adjust cooking time accordingly based on the type of rice you use.
How can I make this soup thicker?
If you prefer a thicker soup, you can simmer it uncovered for a longer period to allow some of the liquid to evaporate. Alternatively, you can stir in a tablespoon or two of cornstarch mixed with a little cold water at the end of the cooking time.
Can I add other vegetables?
Absolutely! This recipe is highly adaptable. Feel free to add other vegetables like peas, green beans, corn, or diced potatoes. Add them along with the carrots and celery in step 1.
Can I make this soup in a slow cooker?
Yes! Sauté the vegetables and chicken as directed, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
This recipe provides a delicious and easy way to enjoy a comforting bowl of chicken and rice soup. Feel free to customize it to your liking with your favorite vegetables and seasonings. Enjoy!
