Creamy Chicken and Rice Soup Recipe

Ingredients and Substitutions

The classic Creamy Chicken and Rice Soup recipe calls for:

2 cups of shredded rotisserie chicken: For a vegetarian version, substitute with chickpeas or tofu.
1 cup of enriched rice: Brown rice or wild rice can be used for a whole-grain option, though cooking times may vary.
4 cups of chicken broth: Vegetable broth works well for a vegetarian soup.
1 cup of half and half: Use coconut milk or almond milk for a dairy-free version.
2 tablespoons of unsalted butter: Olive oil is a great vegan alternative.
1 medium onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 tablespoon of fresh thyme or 1 teaspoon dried: Feel free to experiment with other herbs like oregano or basil.
Salt and pepper to taste
Flour (2 tablespoons): For a gluten-free version, use cornstarch or a gluten-free flour blend to thicken the soup.
Step-by-Step Cooking Instructions

Prepare the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, cooking until they begin to soften, about 5 minutes. This step builds the flavor foundation of the soup.
Thicken the Soup: Sprinkle the flour over the vegetables, stirring well to combine. Cook for another 2 minutes to remove the raw flour taste. This roux will help thicken the soup.

Add Liquids: Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the rice, bring the mixture to a boil, then reduce the heat to a simmer. Season with salt, pepper, and thyme.
Cook the Rice: Cover and simmer for 20-30 minutes, or until the rice is tender. The exact time will depend on the type of rice used.
Final Touches: Stir in the shredded chicken and half and half, cooking for an additional 5 minutes to ensure everything is heated through. Adjust seasoning to taste.
Tips for Perfect Consistency: If the soup is too thick, add more broth to reach your desired consistency. For a thicker soup, allow it to simmer uncovered for a few extra minutes to reduce.