Description
This creamy White Chicken Rice Soup combines tender shredded chicken, sautéed vegetables, fragrant herbs, and rich cheeses for the ultimate comforting meal. Perfectly seasoned with smoked paprika and an all-purpose blend, this soup is creamy, hearty, and ready in just 45 minutes, making it ideal for cozy evenings.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 2 cups Easy Shredded Chicken
- 1 medium Red Onion, chopped
- 3 cloves Garlic Cloves, minced
- 2 stalks Organic Celery Stalks, chopped
- 2 medium Carrots, chopped
- 4 sprigs Fresh Thyme
- 1 leaf Bay Leaf
- 4 cups Chicken or Vegetable Stock (low-sodium preferred)
- 1 cup Heavy Cream
- 1/2 cup White Cooking Wine (optional)
- 1 teaspoon Sea Salt
- 1 tablespoon On Everything All-Purpose Blend
- 1 teaspoon Smoked Paprika
- 1 cup Cooked Basmati Rice
- 1/2 cup Freshly Grated Parmesan Cheese
- 1 cup Shredded Mozzarella Cheese
Instructions
- Prepare Chicken: Begin by making Easy Shredded Chicken using your preferred quick shredded chicken recipe. This will be the protein base of the soup.
- Heat Oil: In a medium-sized Dutch oven, warm the extra virgin olive oil over medium-high heat until it glistens.
- Sauté Aromatics: Add chopped red onions and minced garlic to the pot, cooking for 1-2 minutes until onions become translucent and the mixture is fragrant.
- Add Veggies: Stir in chopped carrots and celery and cook for another 1-2 minutes until slightly tender and vibrant in color.
- Season: Sprinkle in sea salt, smoked paprika, and the On Everything All-Purpose Blend, stirring to coat all vegetables evenly and build a flavorful base.
- Combine Ingredients: Pour in the chicken or vegetable stock, heavy cream, and white cooking wine (if using). Add the bay leaf, thyme sprigs, shredded chicken, and cooked basmati rice. Stir until well combined.
- Simmer: Allow the soup mixture to simmer gently for 8-10 minutes, letting the flavors meld and vegetables soften. If using uncooked rice, increase simmer time accordingly to cook rice through.
- Add Cheeses: Stir in freshly grated Parmesan and shredded mozzarella cheese, mixing until the cheeses melt and make the soup creamy, approximately 2-3 minutes.
- Finalize: Remove the pot from heat. Discard the bay leaf and thyme sprigs before serving.
- Serve: Ladle the warm, creamy soup into bowls and serve immediately. Pair with garlic bread or a fresh salad for a wholesome meal.
Notes
- Substitute white or yellow onion for red onion if desired.
- Green bell pepper can replace celery for a different flavor profile.
- Use low-sodium stock to control salt levels.
- Heavy cream can be swapped with full-fat coconut milk for a dairy-free option.
- Omit white cooking wine or replace with additional stock if you prefer not to cook with alcohol.
- Use pre-cooked rice for best results; if using uncooked rice, adjust simmer time accordingly.
- Remove bay leaf and thyme sprigs before serving to avoid any bitter taste.
- Freshly grated cheese yields better melting and texture than pre-grated cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
