Description
A comforting and creamy chicken and rice soup that comes together in just 30 minutes. This hearty homemade soup features tender rotisserie chicken, aromatic vegetables, and jasmine rice simmered in a rich, creamy broth flavored with dill, making it the perfect cozy meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 sticks celery, finely chopped
- 2 small carrots, peeled and finely chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Liquids and Dairy
- 6 cups chicken broth
- 1 cup heavy cream
Grains and Protein
- ¾ cup jasmine rice, rinsed
- 2 cups rotisserie chicken breast, shredded
Oils, Herbs and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (or more to taste)
- ½ teaspoon oregano
- 3 tablespoons flour
- 2 tablespoons dill, finely chopped
Instructions
- Sauté Vegetables: Heat a heavy bottomed pot over medium heat and add olive oil. Add celery, carrots, onion, and salt. Sauté for 5 minutes, stirring occasionally until the vegetables have softened.
- Add Garlic, Herbs and Flour: Reduce heat to low, then add minced garlic, oregano, and flour. Stir and cook for 1 minute to eliminate the raw flour taste, ensuring the mixture is well combined.
- Add Broth: Gradually pour in the chicken broth while stirring and scraping up any browned bits from the bottom of the pot. Continue stirring until the flour is fully dissolved and the soup base thickens slightly.
- Simmer Rice and Cream: Stir in the rinsed jasmine rice and heavy cream. Increase heat to bring the soup to a gentle boil, then reduce heat to low and cover the pot with a slightly ajar lid. Simmer for 12 minutes, stirring occasionally to prevent the rice from sticking.
- Add Chicken and Finish Cooking: Stir in the shredded rotisserie chicken. Cook for an additional 2 minutes or until the rice is fully cooked and tender. Adjust salt to taste if needed.
- Serve: Remove the soup from heat, stir in the chopped dill, and serve warm. Enjoy with crusty bread for a complete meal.
Notes
- Use rotisserie chicken breast for tender, flavorful meat that cooks quickly.
- Rinse the jasmine rice to remove excess starch and prevent the soup from becoming too thick or sticky.
- Stir occasionally during simmering to avoid rice sticking and burning on the pot’s bottom.
- Adjust salt according to your preference and dietary requirements.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less thick.
- This soup can be refrigerated for up to 3 days or frozen for up to 1 month.
