This recipe elevates the classic chicken and rice soup using cream of chicken soup as a base, creating a richer, more decadent flavor profile perfect for a cozy night in. We'll explore variations and answer common questions to ensure you create the perfect bowl of creamy comfort.
What You'll Need:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 ounces boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup uncooked long-grain rice
- 1 (10.75 ounce) can condensed cream of chicken soup
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley (for garnish, optional)
Instructions:
- 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.
- Brown the Chicken: Add the chicken cubes to the pot and cook until browned on all sides, about 5-7 minutes.
- Add Remaining Ingredients: Stir in the rice, cream of chicken soup, chicken broth, thyme, salt, and pepper. Bring the mixture to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through. Stir occasionally to prevent sticking.
- Garnish & Serve: Stir in the fresh parsley (if using) before serving.
Frequently Asked Questions (FAQs)
This section addresses common questions surrounding this recipe, ensuring a comprehensive understanding for the home cook.
Can I use different types of rice?
Yes, you can experiment with different types of rice. Long-grain white rice is recommended in this recipe for its texture and cooking time. However, you could try medium-grain rice, but you may need to adjust the cooking time slightly. Brown rice will require a significantly longer cooking time.
What if I don't have cream of chicken soup?
If you don't have cream of chicken soup, you can easily make a creamy sauce from scratch. Sauté some flour in butter (a roux), gradually whisk in chicken broth until smooth, then stir in heavy cream or milk for creaminess. Season with thyme, salt, and pepper to taste.
How can I make this soup thicker?
If you prefer a thicker soup, you can add a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the soup during the last 5 minutes of simmering.
Can I add other vegetables?
Absolutely! This recipe is easily adaptable. Feel free to add other vegetables like peas, green beans, corn, or potatoes. Add them along with the carrots and celery in step 1.
Can I make this soup ahead of time?
Yes, this soup is great for meal prepping. It tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Tips for the Perfect Bowl:
- Use fresh herbs: Fresh thyme and parsley add a vibrant flavor that elevates the soup.
- Don't overcook the rice: Overcooked rice can become mushy. Follow the cooking time carefully.
- Season to taste: Adjust the salt and pepper according to your preference.
- Add a squeeze of lemon juice: A squeeze of fresh lemon juice at the end brightens the flavors.
This creamy chicken and rice soup is a comforting and satisfying meal that's perfect for any occasion. Enjoy!
