Creamy Rice Vegetable Soup using Leftover Chicken
Servings 12 Servings
Ingredients
- 2 cups cooked chicken (shredded or cubed)
- 1 cup rice (white or brown)
- 1 medium onion, diced or 1 1/2 tsp onion powder
- 2 carrots, diced or 1 14.5oz can of sliced carrots
- 2 celery stalks, diced
- 2 cloves garlic, minced or 1 1/2 tsp garlic powder
- 1 cup frozen peas (or any other vegetable of choice)
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 4 tbsp butter
- 1 tsp dried thyme
- salt & pepper to taste
- 1 tsp ground sage
- Grated Parmesan (optional, for extra creaminess and flavor)
Instructions
- Sauté the Vegetables: In a large pot, heat the butter over medium heat. Add the diced onions, carrots, and celery, and sauté for about 5-7 minutes, or until they’re soft and aromatic. Stir in the garlic and thyme, and cook for another minute.
- Add the Broth and Rice: Pour in the chicken broth and bring to a simmer. Once it’s simmering, add the rice, and cook according to the package instructions. Typically, white rice will take about 15 minutes, while brown rice may take a little longer (check the rice package for specific times).
- Add the Chicken and Veggies: When the rice is just about done, add the leftover chicken and frozen peas (or any other veggies you’re using). Stir well and let everything cook together for another 5 minutes, allowing the chicken to heat through and the peas to soften.
- Create the Creamy Base: Once everything is nice and hot, reduce the heat to low and slowly pour in the heavy cream. Stir to combine, and let the soup simmer for a few more minutes until it thickens slightly. If you want a thicker soup, you can mash a small portion of the rice or veggies with a spoon to release more starch into the broth.
- Season & Serve: Taste the soup and adjust the seasoning with salt and pepper. Ladle the soup into bowls, and garnish with freshly chopped parsley or a sprinkle of grated Parmesan for an added touch of richness.