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Creamy Chicken and Rice Soup Comforting Delight

by on July 14, 2025

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Warm up your kitchen with my Creamy Chicken and Rice Soup! This easy recipe is a comforting classic, perfect for any day. Whether you’re feeling under the weather or just want a cozy meal, this soup will hit the spot. I’ll guide you through each step to ensure your soup turns out creamy and delicious. Let’s dive into the ingredients and make a bowl of comfort!

To make creamy chicken and rice soup, gather these ingredients: - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 carrots, peeled and diced - 2 celery stalks, diced - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 6 cups chicken broth (homemade or low-sodium for better flavor) - 1 cup long-grain white rice - 1 teaspoon dried thyme - 1/2 teaspoon dried rosemary - 1 cup heavy cream - 1 cup frozen peas - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped (for garnish) You can swap some ingredients for different flavors or dietary needs: - Olive oil can be replaced with butter or coconut oil for richness. - If you lack chicken, use rotisserie chicken to save time. - Brown rice can replace white rice but will change the cook time. - Heavy cream can be substituted with half-and-half or a dairy-free cream for a lighter soup. - Fresh herbs work well instead of dried ones if you have them on hand. This soup is quite versatile and can fit many diets: - It is naturally gluten-free as long as you use gluten-free broth. - To make it dairy-free, replace heavy cream with coconut milk or almond milk. - For a vegetarian version, omit chicken and use vegetable broth, adding more veggies or beans. - Adjust the salt content for low-sodium diets by using low-sodium broth and limiting added salt. This soup is comforting and can meet various dietary needs. Enjoy experimenting with it! {{ingredient_image_2}} First, gather all your ingredients. You will need: - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 carrots, peeled and diced - 2 celery stalks, diced - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 6 cups chicken broth - 1 cup long-grain white rice - 1 teaspoon dried thyme - 1/2 teaspoon dried rosemary - 1 cup heavy cream - 1 cup frozen peas - Salt and freshly ground black pepper - Fresh parsley, chopped Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté it for about 3-4 minutes until it looks clear. Next, stir in the minced garlic, diced carrots, and diced celery. Cook for about 5 minutes. You want the veggies to soften a bit. Now, add the chicken pieces to the pot. Cook them for about 5-7 minutes. Stir them occasionally until the chicken turns light brown and is no longer pink. This step adds great flavor to your soup. Next, pour in the chicken broth and add the rice, thyme, and rosemary. Mix it all well and bring it to a boil. When it starts boiling, reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes. You want the rice to become tender and soak up some broth. After simmering, take the pot off the heat. Stir in the heavy cream and frozen peas. Mix until everything blends well. Now, taste your soup. Add salt and pepper based on your liking. If the soup seems too thick, don’t worry! You can add more chicken broth or water to make it thinner. Just mix until you reach the right consistency for you. Serve the soup warm, and sprinkle some fresh parsley on top for a lovely finish. Enjoy! To make a creamy chicken and rice soup, start with good heat control. Heat the olive oil in a large pot over medium heat. This helps the onion cook evenly. Cook the onion until it’s soft and clear, about 3 to 4 minutes. Then, add the garlic, carrots, and celery. Sauté these for 5 minutes. This brings out their flavors. When you add the chicken, cook until it’s no longer pink. Stir it often for even cooking. When adding broth, bring it to a rolling boil before lowering the heat to simmer. This will help the rice cook perfectly. Adding herbs can boost the flavor of your soup. Use dried thyme and rosemary as in the recipe. They add warmth and depth. You can also try fresh herbs like parsley or dill. Just add them at the end. If you like heat, add a pinch of red pepper flakes. For a tangy twist, squeeze fresh lemon juice before serving. This will brighten the flavors and balance the creaminess. One common mistake is cooking the rice too long. Rice should be tender but not mushy. Keep an eye on the timer. Another mistake is not seasoning enough. Always taste as you go. This helps you adjust flavors. If your soup seems too thick, add more broth or water. Don’t forget to stir in the cream gently to keep it smooth. Finally, if you skip the garnish, you miss out on that fresh touch. A sprinkle of parsley makes your soup look vibrant and inviting. Pro Tips Use Homemade Broth: For the best flavor, use homemade chicken broth. It enhances the richness of the soup and allows you to control the salt content. Add Fresh Herbs: If you have fresh thyme or rosemary available, substitute them for dried herbs to elevate the freshness of the soup's flavor. Adjust Creaminess: If you prefer a lighter soup, reduce the amount of heavy cream or substitute with half-and-half for a creamy yet less rich option. Storage Tips: Store leftover soup in an airtight container in the fridge. To reheat, add a little water or broth as rice may absorb the liquid over time. {{image_4}} You can make a tasty vegetarian version of this creamy chicken and rice soup. Swap the chicken for a mix of hearty vegetables. Try mushrooms, zucchini, or even sweet potatoes. Use vegetable broth instead of chicken broth for a rich base. Add a can of white beans for protein and creaminess. You can also use coconut milk in place of heavy cream for a unique flavor. This version offers great taste without meat. If you want to change up the protein, there are many options. Instead of chicken, use turkey or cooked shrimp. For a different flavor, try diced ham or even shredded rotisserie chicken. You can also add tofu for a plant-based protein. Just make sure to adjust the cooking time, so everything cooks evenly. Each protein brings a new twist to the soup. Herbs and spices can change the whole feel of your soup. For a fresh taste, add basil or dill. Try a pinch of cayenne for some heat. You can also use fresh herbs like parsley or thyme for added flavor. Experiment with garlic powder or onion powder if you're short on fresh garlic and onions. Each choice can make your creamy chicken and rice soup unique and exciting. To store your creamy chicken and rice soup, let it cool first. Use an airtight container. This will keep the soup fresh for up to three days in the fridge. Make sure to label the container with the date. If you want to enjoy it later, freezing is a great option. When you are ready to eat the soup again, take it out of the fridge. Pour it into a pot and heat it on medium heat. Stir it often to help it warm evenly. If the soup is too thick, add a splash of broth or water. Heat until it is hot, about 5 to 10 minutes. If you plan to freeze the soup, do it the same day you cook it. Allow it to cool completely before putting it in a freezer-safe container. Leave some space at the top, as the soup will expand when frozen. You can freeze it for up to three months. When you want to eat it, thaw it in the fridge overnight before reheating. You can use half-and-half or whole milk as a lighter option. Cream cheese is another good choice. If you're looking for dairy-free, try coconut milk or cashew cream. Each option adds a unique flavor to the soup. Adjust the amount based on how creamy you want it. Yes, but remember that brown rice takes longer to cook. It usually needs about 10-15 more minutes. This means you may need to add more broth to keep the soup from getting too thick. Brown rice adds a nice texture and a nutty flavor. To thicken the soup, you can mash some of the rice. This releases starch and gives the soup a creamy texture. You can also add a cornstarch slurry. Mix cornstarch with cold water, then stir it in while the soup simmers. Let it cook for a few minutes to thicken. This blog post covered how to make a flavorful soup. We explored the ingredients, cooking steps, and tips for great results. You learned how to substitute ingredients and adjust flavors. We also shared storage tips and common questions. Remember, cooking is fun! Experiment and make it your own. Enjoy your tasty bowl of soup!

Why I Love This Recipe

  1. Comforting and Creamy: This soup is the epitome of comfort food. The creamy texture combined with tender chicken and vegetables makes every bowl feel like a warm hug.
  2. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for busy weeknights when you want something hearty without spending hours in the kitchen.
  3. Nutritious and Filling: This soup is packed with nutrients from the vegetables and protein from the chicken, making it a deliciously balanced meal that will keep you satisfied.
  4. Customizable: You can easily adapt this recipe to include your favorite vegetables or herbs, allowing you to put your personal spin on a classic dish.

Ingredients

List of Ingredients

To make creamy chicken and rice soup, gather these ingredients:

– 1 tablespoon olive oil

– 1 medium onion, finely diced

– 2 cloves garlic, minced

– 2 carrots, peeled and diced

– 2 celery stalks, diced

– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

– 6 cups chicken broth (homemade or low-sodium for better flavor)

– 1 cup long-grain white rice

– 1 teaspoon dried thyme

– 1/2 teaspoon dried rosemary

– 1 cup heavy cream

– 1 cup frozen peas

– Salt and freshly ground black pepper, to taste

– Fresh parsley, chopped (for garnish)

Ingredient Substitutions

You can swap some ingredients for different flavors or dietary needs:

– Olive oil can be replaced with butter or coconut oil for richness.

– If you lack chicken, use rotisserie chicken to save time.

– Brown rice can replace white rice but will change the cook time.

– Heavy cream can be substituted with half-and-half or a dairy-free cream for a lighter soup.

– Fresh herbs work well instead of dried ones if you have them on hand.

Dietary Considerations

This soup is quite versatile and can fit many diets:

– It is naturally gluten-free as long as you use gluten-free broth.

– To make it dairy-free, replace heavy cream with coconut milk or almond milk.

– For a vegetarian version, omit chicken and use vegetable broth, adding more veggies or beans.

– Adjust the salt content for low-sodium diets by using low-sodium broth and limiting added salt.

This soup is comforting and can meet various dietary needs. Enjoy experimenting with it!

Step-by-Step Instructions

Preparation Steps

First, gather all your ingredients. You will need:

– 1 tablespoon olive oil

– 1 medium onion, finely diced

– 2 cloves garlic, minced

– 2 carrots, peeled and diced

– 2 celery stalks, diced

– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

– 6 cups chicken broth

– 1 cup long-grain white rice

– 1 teaspoon dried thyme

– 1/2 teaspoon dried rosemary

– 1 cup heavy cream

– 1 cup frozen peas

– Salt and freshly ground black pepper

– Fresh parsley, chopped

Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté it for about 3-4 minutes until it looks clear. Next, stir in the minced garlic, diced carrots, and diced celery. Cook for about 5 minutes. You want the veggies to soften a bit.

Cooking Process

Now, add the chicken pieces to the pot. Cook them for about 5-7 minutes. Stir them occasionally until the chicken turns light brown and is no longer pink. This step adds great flavor to your soup.

Next, pour in the chicken broth and add the rice, thyme, and rosemary. Mix it all well and bring it to a boil. When it starts boiling, reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes. You want the rice to become tender and soak up some broth.

Adjusting Consistency

After simmering, take the pot off the heat. Stir in the heavy cream and frozen peas. Mix until everything blends well. Now, taste your soup. Add salt and pepper based on your liking.

If the soup seems too thick, don’t worry! You can add more chicken broth or water to make it thinner. Just mix until you reach the right consistency for you. Serve the soup warm, and sprinkle some fresh parsley on top for a lovely finish. Enjoy!

Tips & Tricks

Cooking Techniques for Perfect Soup

To make a creamy chicken and rice soup, start with good heat control. Heat the olive oil in a large pot over medium heat. This helps the onion cook evenly. Cook the onion until it’s soft and clear, about 3 to 4 minutes. Then, add the garlic, carrots, and celery. Sauté these for 5 minutes. This brings out their flavors. When you add the chicken, cook until it’s no longer pink. Stir it often for even cooking. When adding broth, bring it to a rolling boil before lowering the heat to simmer. This will help the rice cook perfectly.

Flavor Enhancements

Adding herbs can boost the flavor of your soup. Use dried thyme and rosemary as in the recipe. They add warmth and depth. You can also try fresh herbs like parsley or dill. Just add them at the end. If you like heat, add a pinch of red pepper flakes. For a tangy twist, squeeze fresh lemon juice before serving. This will brighten the flavors and balance the creaminess.

Common Mistakes to Avoid

One common mistake is cooking the rice too long. Rice should be tender but not mushy. Keep an eye on the timer. Another mistake is not seasoning enough. Always taste as you go. This helps you adjust flavors. If your soup seems too thick, add more broth or water. Don’t forget to stir in the cream gently to keep it smooth. Finally, if you skip the garnish, you miss out on that fresh touch. A sprinkle of parsley makes your soup look vibrant and inviting.

Pro Tips

  1. Use Homemade Broth: For the best flavor, use homemade chicken broth. It enhances the richness of the soup and allows you to control the salt content.
  2. Add Fresh Herbs: If you have fresh thyme or rosemary available, substitute them for dried herbs to elevate the freshness of the soup’s flavor.
  3. Adjust Creaminess: If you prefer a lighter soup, reduce the amount of heavy cream or substitute with half-and-half for a creamy yet less rich option.
  4. Storage Tips: Store leftover soup in an airtight container in the fridge. To reheat, add a little water or broth as rice may absorb the liquid over time.

Variations

Vegetarian Creamy Rice Soup

You can make a tasty vegetarian version of this creamy chicken and rice soup. Swap the chicken for a mix of hearty vegetables. Try mushrooms, zucchini, or even sweet potatoes. Use vegetable broth instead of chicken broth for a rich base. Add a can of white beans for protein and creaminess. You can also use coconut milk in place of heavy cream for a unique flavor. This version offers great taste without meat.

Different Protein Options

If you want to change up the protein, there are many options. Instead of chicken, use turkey or cooked shrimp. For a different flavor, try diced ham or even shredded rotisserie chicken. You can also add tofu for a plant-based protein. Just make sure to adjust the cooking time, so everything cooks evenly. Each protein brings a new twist to the soup.

Flavoring Variations (Herbs & Spices)

Herbs and spices can change the whole feel of your soup. For a fresh taste, add basil or dill. Try a pinch of cayenne for some heat. You can also use fresh herbs like parsley or thyme for added flavor. Experiment with garlic powder or onion powder if you’re short on fresh garlic and onions. Each choice can make your creamy chicken and rice soup unique and exciting.

Storage Info

How to Store Leftovers

To store your creamy chicken and rice soup, let it cool first. Use an airtight container. This will keep the soup fresh for up to three days in the fridge. Make sure to label the container with the date. If you want to enjoy it later, freezing is a great option.

Reheating Instructions

When you are ready to eat the soup again, take it out of the fridge. Pour it into a pot and heat it on medium heat. Stir it often to help it warm evenly. If the soup is too thick, add a splash of broth or water. Heat until it is hot, about 5 to 10 minutes.

Freezing Tips

If you plan to freeze the soup, do it the same day you cook it. Allow it to cool completely before putting it in a freezer-safe container. Leave some space at the top, as the soup will expand when frozen. You can freeze it for up to three months. When you want to eat it, thaw it in the fridge overnight before reheating.

FAQs

What can I substitute for heavy cream?

You can use half-and-half or whole milk as a lighter option. Cream cheese is another good choice. If you’re looking for dairy-free, try coconut milk or cashew cream. Each option adds a unique flavor to the soup. Adjust the amount based on how creamy you want it.

Can I use brown rice instead of white?

Yes, but remember that brown rice takes longer to cook. It usually needs about 10-15 more minutes. This means you may need to add more broth to keep the soup from getting too thick. Brown rice adds a nice texture and a nutty flavor.

How do I make the soup thicker?

To thicken the soup, you can mash some of the rice. This releases starch and gives the soup a creamy texture. You can also add a cornstarch slurry. Mix cornstarch with cold water, then stir it in while the soup simmers. Let it cook for a few minutes to thicken.

This blog post covered how to make a flavorful soup. We explored the ingredients, cooking steps, and tips for great results. You learned how to substitute ingredients and adjust flavors. We also shared storage tips and common questions. Remember, cooking is fun! Experiment and make it your own. Enjoy your tasty bowl of sou

To make creamy chicken and rice soup, gather these ingredients: - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 carrots, peeled and diced - 2 celery stalks, diced - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 6 cups chicken broth (homemade or low-sodium for better flavor) - 1 cup long-grain white rice - 1 teaspoon dried thyme - 1/2 teaspoon dried rosemary - 1 cup heavy cream - 1 cup frozen peas - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped (for garnish) You can swap some ingredients for different flavors or dietary needs: - Olive oil can be replaced with butter or coconut oil for richness. - If you lack chicken, use rotisserie chicken to save time. - Brown rice can replace white rice but will change the cook time. - Heavy cream can be substituted with half-and-half or a dairy-free cream for a lighter soup. - Fresh herbs work well instead of dried ones if you have them on hand. This soup is quite versatile and can fit many diets: - It is naturally gluten-free as long as you use gluten-free broth. - To make it dairy-free, replace heavy cream with coconut milk or almond milk. - For a vegetarian version, omit chicken and use vegetable broth, adding more veggies or beans. - Adjust the salt content for low-sodium diets by using low-sodium broth and limiting added salt. This soup is comforting and can meet various dietary needs. Enjoy experimenting with it! {{ingredient_image_2}} First, gather all your ingredients. You will need: - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 carrots, peeled and diced - 2 celery stalks, diced - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 6 cups chicken broth - 1 cup long-grain white rice - 1 teaspoon dried thyme - 1/2 teaspoon dried rosemary - 1 cup heavy cream - 1 cup frozen peas - Salt and freshly ground black pepper - Fresh parsley, chopped Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté it for about 3-4 minutes until it looks clear. Next, stir in the minced garlic, diced carrots, and diced celery. Cook for about 5 minutes. You want the veggies to soften a bit. Now, add the chicken pieces to the pot. Cook them for about 5-7 minutes. Stir them occasionally until the chicken turns light brown and is no longer pink. This step adds great flavor to your soup. Next, pour in the chicken broth and add the rice, thyme, and rosemary. Mix it all well and bring it to a boil. When it starts boiling, reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes. You want the rice to become tender and soak up some broth. After simmering, take the pot off the heat. Stir in the heavy cream and frozen peas. Mix until everything blends well. Now, taste your soup. Add salt and pepper based on your liking. If the soup seems too thick, don’t worry! You can add more chicken broth or water to make it thinner. Just mix until you reach the right consistency for you. Serve the soup warm, and sprinkle some fresh parsley on top for a lovely finish. Enjoy! To make a creamy chicken and rice soup, start with good heat control. Heat the olive oil in a large pot over medium heat. This helps the onion cook evenly. Cook the onion until it’s soft and clear, about 3 to 4 minutes. Then, add the garlic, carrots, and celery. Sauté these for 5 minutes. This brings out their flavors. When you add the chicken, cook until it’s no longer pink. Stir it often for even cooking. When adding broth, bring it to a rolling boil before lowering the heat to simmer. This will help the rice cook perfectly. Adding herbs can boost the flavor of your soup. Use dried thyme and rosemary as in the recipe. They add warmth and depth. You can also try fresh herbs like parsley or dill. Just add them at the end. If you like heat, add a pinch of red pepper flakes. For a tangy twist, squeeze fresh lemon juice before serving. This will brighten the flavors and balance the creaminess. One common mistake is cooking the rice too long. Rice should be tender but not mushy. Keep an eye on the timer. Another mistake is not seasoning enough. Always taste as you go. This helps you adjust flavors. If your soup seems too thick, add more broth or water. Don’t forget to stir in the cream gently to keep it smooth. Finally, if you skip the garnish, you miss out on that fresh touch. A sprinkle of parsley makes your soup look vibrant and inviting. Pro Tips Use Homemade Broth: For the best flavor, use homemade chicken broth. It enhances the richness of the soup and allows you to control the salt content. Add Fresh Herbs: If you have fresh thyme or rosemary available, substitute them for dried herbs to elevate the freshness of the soup's flavor. Adjust Creaminess: If you prefer a lighter soup, reduce the amount of heavy cream or substitute with half-and-half for a creamy yet less rich option. Storage Tips: Store leftover soup in an airtight container in the fridge. To reheat, add a little water or broth as rice may absorb the liquid over time. {{image_4}} You can make a tasty vegetarian version of this creamy chicken and rice soup. Swap the chicken for a mix of hearty vegetables. Try mushrooms, zucchini, or even sweet potatoes. Use vegetable broth instead of chicken broth for a rich base. Add a can of white beans for protein and creaminess. You can also use coconut milk in place of heavy cream for a unique flavor. This version offers great taste without meat. If you want to change up the protein, there are many options. Instead of chicken, use turkey or cooked shrimp. For a different flavor, try diced ham or even shredded rotisserie chicken. You can also add tofu for a plant-based protein. Just make sure to adjust the cooking time, so everything cooks evenly. Each protein brings a new twist to the soup. Herbs and spices can change the whole feel of your soup. For a fresh taste, add basil or dill. Try a pinch of cayenne for some heat. You can also use fresh herbs like parsley or thyme for added flavor. Experiment with garlic powder or onion powder if you're short on fresh garlic and onions. Each choice can make your creamy chicken and rice soup unique and exciting. To store your creamy chicken and rice soup, let it cool first. Use an airtight container. This will keep the soup fresh for up to three days in the fridge. Make sure to label the container with the date. If you want to enjoy it later, freezing is a great option. When you are ready to eat the soup again, take it out of the fridge. Pour it into a pot and heat it on medium heat. Stir it often to help it warm evenly. If the soup is too thick, add a splash of broth or water. Heat until it is hot, about 5 to 10 minutes. If you plan to freeze the soup, do it the same day you cook it. Allow it to cool completely before putting it in a freezer-safe container. Leave some space at the top, as the soup will expand when frozen. You can freeze it for up to three months. When you want to eat it, thaw it in the fridge overnight before reheating. You can use half-and-half or whole milk as a lighter option. Cream cheese is another good choice. If you're looking for dairy-free, try coconut milk or cashew cream. Each option adds a unique flavor to the soup. Adjust the amount based on how creamy you want it. Yes, but remember that brown rice takes longer to cook. It usually needs about 10-15 more minutes. This means you may need to add more broth to keep the soup from getting too thick. Brown rice adds a nice texture and a nutty flavor. To thicken the soup, you can mash some of the rice. This releases starch and gives the soup a creamy texture. You can also add a cornstarch slurry. Mix cornstarch with cold water, then stir it in while the soup simmers. Let it cook for a few minutes to thicken. This blog post covered how to make a flavorful soup. We explored the ingredients, cooking steps, and tips for great results. You learned how to substitute ingredients and adjust flavors. We also shared storage tips and common questions. Remember, cooking is fun! Experiment and make it your own. Enjoy your tasty bowl of soup!

Creamy Chicken and Rice Soup

A comforting and creamy soup filled with chicken, rice, and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 6 cups chicken broth
  • 1 cup long-grain white rice
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dried rosemary
  • 1 cup heavy cream
  • 1 cup frozen peas
  • to taste salt
  • to taste freshly ground black pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the finely diced onion and sauté until it becomes translucent, approximately 3-4 minutes.
  • Stir in the minced garlic, along with the diced carrots and celery. Sauté for an additional 5 minutes, cooking until the vegetables start to soften and release their flavors.
  • Introduce the chicken pieces to the pot. Cook them for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink and is lightly browned.
  • Pour in the chicken broth and then add the rice, dried thyme, and dried rosemary. Mix everything well and bring the mixture to a rolling boil.
  • Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer for 15-20 minutes, or until the rice is tender and has absorbed some of the broth.
  • After simmering, remove the pot from the heat. Stir in the heavy cream and frozen peas, mixing until well combined. Season generously with salt and freshly ground black pepper to taste.
  • If the soup appears too thick for your liking, add a little more chicken broth or water to adjust to your preferred consistency.
  • Serve the warm soup in bowls, garnished with a sprinkle of freshly chopped parsley for a vibrant touch.

Notes

Adjust the thickness of the soup by adding more broth or water if needed.
Keyword chicken, comfort food, creamy, rice, soup

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