Okay, so you know how sometimes you just crave something warm and cozy? For me, that’s soup! And honestly, there’s nothing quite like a big bowl of *Creamy Chicken and Rice Soup* to make everything feel better. It’s the ultimate comfort food, and the best part? It’s seriously easy to whip up. Seriously, it’s the perfect weeknight meal.
I remember one freezing day a few years ago; the wind was howling, and the snow was coming down sideways. I was so glad I had this recipe for *Creamy Chicken and Rice Soup*! It’s become a family favorite, perfect for any occasion. Trust me, you’re going to love it, too!
Why You’ll Love This *Creamy Chicken and Rice Soup*
Okay, let me tell you, this *Creamy Chicken and Rice Soup* is a winner! It’s got everything you could want in a cozy, satisfying meal. Seriously, you’re going to be obsessed.
- Quick & Easy: Ready in under an hour! Perfect for busy nights.
- Comforting: That creamy broth is pure bliss.
- Versatile: You can easily adjust the veggies or chicken.
- Kid-Friendly: Even picky eaters gobble this up (promise!).
- Delicious Leftovers: The flavor gets even better the next day! Yum!
Ingredients You’ll Need for the Best *Creamy Chicken and Rice Soup*
Alright, let’s talk ingredients! You won’t believe how simple it is to get this *Creamy Chicken and Rice Soup* going. It’s all stuff you probably already have, which is a total win, right? Here’s what you need to grab:
- 1 tablespoon of good-quality olive oil – Trust me, it makes a difference!
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped – Adds a nice crunch.
- 4 cloves garlic, minced (because everything is better with garlic!)
- 8 cups of chicken broth – I like to use low sodium so I can control the salt.
- 1 cup of cooked chicken, shredded
- 1/2 cup uncooked rice – any kind will work!
- 1 cup heavy cream – this is what makes it super yummy.
- Salt and pepper, to taste – Season generously!
- Fresh parsley, chopped, for garnish – For a pop of freshness!
See? Super easy peasy! Now, let’s get cooking!
Step-by-Step Instructions: How to Make *Creamy Chicken and Rice Soup*
Alright, friends, let’s get down to business and make this amazing *Creamy Chicken and Rice Soup*! Don’t worry, it’s super simple, and I’ll walk you through every step of the way. Just follow along, and you’ll have a bowl of comforting deliciousness in no time. Promise!
Preparing the Vegetables
First up, we’ve got to prep those veggies. Heat the olive oil in a big pot – I like to use a heavy-bottomed one, it helps distribute the heat evenly. Then, toss in your chopped onion, carrots, and celery. The chopping size will influence your final texture! Get everything down to fairly small pieces, about the same size as the rice. Cook them for about 5 minutes, until they start to soften up a bit.
Cooking the Soup Base
Now, once those veggies are softened, it’s time to add the garlic. Stir it in, and cook for just a minute until the aroma really makes your kitchen smell amazing! Next, pour in that chicken broth. I usually get the low-sodium kind so I can control how much salt goes in – you know, to get it just right! Bring everything to a gentle boil.
Adding Chicken and Rice
Okay, time to add the good stuff! Throw in that shredded chicken and the uncooked rice. You can use any kind of rice you like – I usually go with long-grain. And here’s a little pro-tip: If you’re using leftover cooked chicken, it’s even easier! Turn down the heat and let the soup simmer, uncovered, until the rice is tender. Usually takes about 15-20 minutes, depends on your rice.
Finishing the *Creamy Chicken and Rice Soup*
Almost there, folks! Once the rice is perfectly cooked, it’s time to add the cream! Stir in that heavy cream (this is where the magic happens!) and let it heat through. Be careful NOT to boil it at this stage. Season generously with salt and pepper – taste test and adjust to your liking (I usually add a little more pepper). And just before serving, sprinkle with that fresh, chopped parsley for a pretty pop of color. And there you have it: the perfect *Creamy Chicken and Rice Soup*!
Tips for Success with Your *Creamy Chicken and Rice Soup*
Okay, so you want to make sure your *Creamy Chicken and Rice Soup* is absolutely perfect, right? I got you! I’ve been making this soup for years, and I’ve learned a few tricks along the way to make it turn out amazing every single time.
First, don’t rush the veggies. Sautéing them until they’re nice and soft is super important for flavor. Also, be sure to taste your soup and adjust the seasoning. Soup always needs a little tweaking at the end, so don’t be shy! And for extra creaminess? Add a touch more cream! Trust me, it’s worth it. One last thing – if you’re using pre-cooked chicken, add it to the soup at the very end to prevent it from getting tough. These little things make all the difference, promise!
Ingredient Notes and Possible Substitutions
Okay, let’s chat about a few of those ingredients, shall we? Sometimes you might be missing something, or maybe you just want to tweak the recipe to your own personal taste – totally fine! Don’t be afraid to experiment! So, here are a few things to keep in mind.
Got no heavy cream? Don’t stress! You can substitute half-and-half or even milk, but your soup won’t be quite as rich and creamy – might want to add a tablespoon or two of butter. Also, feel free to swap out the veggies! If you are not a fan of celery, up the carrots and onions to compensate. And if you don’t have fresh parsley? Dried works, just use less! You can also totally use rotisserie chicken for a real time saver. Trust me. It’s all good!
Serving Suggestions to Complement Your *Creamy Chicken and Rice Soup*
Okay, so you’ve got this amazing bowl of *Creamy Chicken and Rice Soup* – YUM! But what to serve with it? Don’t worry, I’ve got you!
This soup is great with crusty bread for dipping – seriously, soak up every last drop! A simple green salad with a light vinaigrette is always a winner too! I also love to serve it with a side of easy garlic bread. Trust me, these pairings complete the perfect meal. Enjoy!
Make-Ahead & Freezer Tips for *Creamy Chicken and Rice Soup*
So, you’re busy, right? I totally get it — who isn’t?! The good news is, you can totally prep this *Creamy Chicken and Rice Soup* ahead of time, which makes getting dinner on the table a total breeze! Hooray!
You can make the whole soup a day or two in advance and store it in the fridge. Just reheat gently on the stovetop when you’re ready to eat! Or… freeze it! Cool the soup completely after cooking. Then, just pour it into freezer-safe containers and pop it in the freezer. When you’re ready, thaw overnight in the fridge and reheat. Easy peasy!
Nutritional Information for *Creamy Chicken and Rice Soup*
Alright, so, while I *love* sharing my recipes, I’m not a nutritionist, so…this is where I get a little help, okay? The nutritional info below is just an *estimate*. It’s based on what I usually use, but hey, everyone’s ingredients and portion sizes are a little different, right?
So, here’s a rough idea of what you can expect per serving (about 1.5 cups!): I hope this helps you out. Bon appétit!
(I’m estimating here! 1.5 cups…)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Frequently Asked Questions About *Creamy Chicken and Rice Soup*
Okay, I know you probably have some questions about this *Creamy Chicken and Rice Soup*! I get it! It’s always good to have all the info before you start cooking. Don’t worry; I’ve got answers to the most common ones right here. Hopefully, these will help your soup turn out perfectly. Let’s dive in!
Can I use different types of rice?
Absolutely! You totally can change up the rice in this recipe. I usually use long-grain white rice because it’s what I have, but you can definitely use brown rice, jasmine rice, or even wild rice. Keep in mind that different types of rice cook at different rates, so you might need to adjust the cooking time. Brown rice takes a bit longer, for example. Just keep an eye on it – you don’t want mushy soup, am I right?
How can I make the soup thicker?
Oh, you want a *thick* soup, huh? I love that! There are a few ways to thicken your *Creamy Chicken and Rice Soup*. You can take some of the cooked rice and mash it a bit with a fork before adding it back to the soup – that gives it a nice, creamy body. You could also mix a little cornstarch with cold water to make a slurry and stir that into the soup toward the end of cooking. Just make sure it boils a bit to get rid of any starchy taste!
What if I don’t have heavy cream?
No heavy cream, no problem! You’ve got options! You can use half-and-half, which will still be pretty creamy, just not *quite* as luxurious. Or you can use milk, but you might want to add a tablespoon or two of butter to make up for some of the missing fat. You can even try plain yogurt for a little tang and extra thickness! Just stir it in gently so it doesn’t curdle, and don’t boil after you add your replacement!
More Delicious Soup Recipes
Okay, so you loved this *Creamy Chicken and Rice Soup*? Awesome! If you’re anything like me, you’re always on the hunt for delicious soup recipes. Here are a few more of my favorites. They’re all super easy and sure to warm you up on a chilly evening. And trust me, each one of these is perfect for a cozy night in, just like this one!
- Easy peasy Chicken Noodle Soup, for comfort in a bowl!
- Cozy up with Chicken Potato Soup, a hearty and filling feast.
- Delicious and healthy Turkey Noodle Soup, to give a lighter touch .
Happy slurping!
Additional Resources
Want to dig even deeper into the wonderful world of soup? I get it! Here are a few places you can go to learn even more tips, tricks, and recipe inspiration! Honestly, there are a lot of amazing resources out there, and I love finding new ways to get creative in the kitchen. Happy cooking!
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Santa Hat Brownie Bites
- Total Time: 35 min
- Yield: 24 bites 1x
- Diet: Vegetarian
Description
Easy and festive brownie bites shaped like Santa hats.
Ingredients
- 1 box brownie mix
- Ingredients for brownie mix (eggs, oil, water)
- 1 can (16 oz) white frosting
- Red food coloring
- Green sprinkles
- White nonpareils
Instructions
- Prepare brownie mix according to package directions.
- Pour batter into a greased mini muffin tin.
- Bake according to package directions for mini muffins. Let cool completely.
- Divide white frosting into two bowls.
- Color one bowl of frosting red.
- Spoon or pipe red frosting onto the top of each brownie bite to form a cone shape.
- Add a dollop of white frosting to the tip of each red cone for the Santa hat pom-pom.
- Decorate the red frosting with green sprinkles to resemble the hat’s trim.
- Add white nonpareils to the pom-pom.
Notes
- You can use store-bought brownie mix or your favorite homemade recipe.
- Adjust the amount of red food coloring to achieve your desired shade of red.
- Get creative with decorations! You can use edible glitter or other small candies.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 20g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Santa Hat Brownie Bites, Christmas brownies, easy holiday treats, festive desserts, brownie bites, no-bake decorations