Can I use rotisserie chicken in creamy chicken rice soup?

Yes, rotisserie chicken works perfectly in creamy chicken rice soup. It saves time, adds great flavor, and blends smoothly into the creamy broth. Just shred it and stir it in toward the end so it doesn’t overcook.

What type of rice works best for creamy chicken rice soup?

Long-grain white rice gives you the soft, familiar texture most people expect. If you want a heartier bowl, wild rice or a wild-rice blend holds its shape longer and adds a slightly nutty taste.

How do I keep the rice from getting mushy?

To avoid mushy rice, cook it separately and add it right before serving. This keeps the grains firm, especially if you plan to store leftovers or meal prep the soup.

Can I freeze creamy chicken rice soup?

You can freeze it, but the rice may soften more once thawed. For the best texture, freeze the soup without the rice and add freshly cooked rice after reheating.

Can I make this soup lighter without losing creaminess?

Yes, you can lighten it by using whole milk instead of cream, adding extra veggies, or switching to a wild-rice blend for more texture without extra richness. The soup stays creamy and satisfying while cutting back on calories.

Creamy Chicken Rice Soup: 5 Comforting Reasons You’ll Love It

Description

This creamy chicken rice soup delivers a cozy, comforting bowl filled with tender chicken, soft rice, fresh vegetables, and a velvety broth.

Ingredients

Scale

2 cups cooked shredded chicken
1 cup long-grain white rice
1 cup diced carrots
1 cup diced celery
1 cup diced onion
3 cloves garlic, minced
4 cups chicken broth
1 cup half-and-half
2 tablespoons butter
1 tablespoon flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
2 tablespoons chopped parsley
1 tablespoon lemon juice

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Instructions

Sauté onions, carrots, celery, and garlic in butter until softened.
Stir in flour to create a light roux.
Add chicken broth and bring to a simmer.
Stir in rice and cook until tender.
Add cooked chicken and half-and-half, stirring until creamy.
Season with salt, pepper, thyme, and lemon juice.
Garnish with parsley and serve warm.

Notes

Cook rice separately if you plan to store leftovers to avoid mushiness.
Adjust thickness by adding extra broth when reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 4
Sodium: 720
Fat: 12
Saturated Fat: 6
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 34
Fiber: 2
Protein: 22
Cholesterol: 65