Chicken Soup with Rice
Chicken Soup with Rice is the ultimate comfort food – for adults AND babies! This recipe is creamy and full of healthy foods, great for us and for littles. We also read the book Chicken Soup with Rice to Arden on a very regular basis, so this recipe is extra special to us!
See the instagram post here
Comfort food for all ages!
We’ve all been sick this week (not covid, thankfully!) and all I wanted was a bowl of comfort soup. We weren’t in the mood for classic chicken noodle soup, so I decided to go a different direction and simultaneously pay homage to Arden’s very book. Thus, this chicken soup with rice recipe was created for all of us.
Here’s another great soup recipe from Solid Starts.
What you’ll need for Chicken Soup with Rice for the family
- Large dutch oven or stove top pot
- Cutting board to chop your veggies
- An immersion blender or high powdered blender
- A separate pot to cook your rice
Ingredients Needed:
- Olive oil
- Chicken thighs or breasts
- Small onion, diced
- Carrots, diced
- Celery stalks, diced
- Garlic cloves, minced
- Fresh ginger, minced
- All purpose flour
- Chicken broth or stock
- Italian seasoning
- Heavy cream
- Kosher salt
How to make this soup
Step 1:
Dice the veggies and mince the garlic and ginger. Set aside. Measure out the rest of the ingredients (measurements in recipe card below).
Step 2:
Heat the pot or dutch oven to medium heat and add in the olive oil.
Brown the chicken on all sides (it does not need to be cooked through) and then remove and set aside.
Step 3:
Saute the veggies and garlic until soft – about 5 minutes or so. Sprinkle the flour over the top of the vegetables and stir well.
Slowly add in the broth, stirring well to incorporate the flour and veggies. Add the chicken back in and add the Italian seasoning. Bring to a low boil and then reduce to a simmer and let the chicken cook through – about 30 minutes. Remove and shred and add back in.
Step 4:
While the chicken is cooking in the soup, cook your rice.
Step 5:
Remove baby’s portion and set aside.
Add in the salt and heavy cream and stir well. Adjust salt as needed.
Serve with rice and enjoy!
Storage
To save for later: cool soup entirely and store in an airtight container in the fridge for up to 4 days. Store rice separate from the soup.
Other Great Soup Options:
Chicken Soup with Rice
Ingredients
- 1 tbsp olive oil
- 1.5 pounds chicken thighs or breasts 1-2 pounds works
- 1 cup sweet onion, diced about 1 onion
- 1 cup carrots, diced about 2-3 medium carrots
- 1 cup celery, diced about 3 stalks
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp all purpose flour
- 4 cups chicken broth or stock
- 1 tbsp italian seasoning
- 1/2 cup heavy cream
- kosher salt to taste
- 1 cup uncooked rice
Instructions
- Dice the veggies and mince the garlic and ginger. Set aside. Measure out the rest of the ingredients (measurements in recipe card below).
- Heat the pot or dutch oven to medium heat and add in the olive oil. Brown the chicken on all sides (it does not need to be cooked through) and then remove and set aside.
- Saute the veggies and garlic until soft – about 5 minutes or so. Sprinkle the flour over the top of the vegetables and stir well.
- Slowly add in the broth, stirring well to incorporate the flour and veggies. Add the chicken back in and add the Italian seasoning.
- Bring to a low boil and then reduce to a simmer and let the chicken cook through – about 30 minutes. Remove and shred and add back in.
- Remove baby's portion and set aside. Blend it with rice for a puree
- Add in the salt and heavy cream to the adult version and stir well. Adjust salt as needed.
- Serve with rice and hot sauce if desired and enjoy!