Ingredients
Scale
- 1 tablespoon of olive oil
- 1 finely chopped celery stick
- 2 medium carrots, peeled and chopped
- 1/2 medium onion, chopped
- 3 minced garlic cloves
- 3 tablespoons of flour
- 4 cups of chicken broth
- 1/4 teaspoon of Italian seasoning
- 3/4 cup of uncooked white jasmine rice
- 1 cup of heavy cream
- 1 pound of chicken breast, sliced into bite-sized pieces or strips
- Salt and pepper, according to taste
Instructions
- Sauté the veggies: Start by heating the olive oil in your soup pot over medium-high heat. Add the celery, carrots, and onion, and let them cook for about 5-7 minutes, stirring occasionally. You’ll want the onions to become translucent and the carrots to start softening. This is where the soup’s flavor starts to build!
- Add garlic and flour: Next, stir in the minced garlic and flour. Cook for about a minute, letting the flour absorb the oil and coat the vegetables. This helps thicken the soup later, so don’t skip this step! You’ll know it’s ready when you smell that delicious garlic aroma.
- Pour in the broth: Slowly add the chicken broth, stirring as you pour to dissolve the flour completely. Scrape up any browned bits from the bottom of the pot—this adds a ton of flavor to the soup.
- Add seasoning, rice, and cream: Stir in the Italian seasoning, rice, and heavy cream. Bring the soup to a gentle boil over high heat, then reduce the heat to a simmer. Cover the pot with the lid slightly ajar and let it cook for about 10 minutes. Give it a stir every few minutes to prevent the rice from sticking to the bottom.
- Add the chicken: After 10 minutes, add the chicken pieces. Continue cooking for another 7-10 minutes, or until the chicken and rice are fully cooked. The rice will be tender, and the chicken should be cooked through. Season with salt and pepper to taste. I tend to be generous with both, as it really brings the flavors together.
- Adjust the consistency: This soup thickens quickly as the rice absorbs the broth. If you prefer a thinner soup, add a bit more chicken broth until it reaches your desired consistency.
- Serve and enjoy: Ladle the soup into bowls, and you’re ready to dig in!
Notes
This soup thickens as it sits, so if you have leftovers, you’ll need to add a bit of extra broth or water when reheating. Store the soup in an airtight container in the fridge for up to 3 days. When reheating, gently warm it on the stovetop, stirring frequently, or in the microwave in short intervals, stirring between each one. If you’re planning to freeze the soup, consider cooking the rice separately and adding it fresh when you serve, as rice can become mushy in the freezer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner