Description
This comforting White Chicken Rice Soup combines tender shredded chicken, fresh vegetables, creamy broth, and melted cheeses for a hearty and satisfying meal. With warming spices like smoked paprika and fresh herbs, it’s perfect for cozy nights and easy enough for weeknight dinners.
Ingredients
Scale
Soup Base
- 2 tablespoons Extra Virgin Olive Oil
- 2 cups Easy Shredded Chicken
- 1 medium Red Onion, chopped
- 3 cloves Garlic, minced
- 2 stalks Organic Celery, chopped
- 2 medium Carrots, chopped
- 4 sprigs Fresh Thyme
- 1 leaf Bay Leaf
- 4 cups Chicken or Vegetable Stock
- 1 cup Heavy Cream
- 1/2 cup White Cooking Wine
- 1 teaspoon Sea Salt
- 1 tablespoon On Everything All-Purpose Blend
- 1 teaspoon Smoked Paprika
Rice
- 1 cup Cooked Basmati Rice
Cheese
- 1/2 cup Freshly Grated Parmesan Cheese
- 1 cup Shredded Mozzarella Cheese
Instructions
- Preparation Steps: Gather and prepare all ingredients following the ingredient list to ensure everything is ready for cooking, including shredding cooked chicken and chopping vegetables.
- Prepare Chicken: Make the Easy Shredded Chicken according to your preferred recipe or use pre-cooked shredded chicken to serve as the protein base of the soup.
- Heat Oil: Warm 2 tablespoons of extra virgin olive oil in a medium Dutch oven over medium-high heat until it shimmers, preparing the pot for sautéing.
- Sauté Aromatics: Add chopped red onion and minced garlic to the pot, sautéing for 1-2 minutes until the onions become translucent and the mixture is fragrant.
- Add Veggies: Stir in chopped carrots and celery, cooking 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, mixing well to coat all vegetables evenly and build a flavorful base.
- Combine Ingredients: Pour in chicken or vegetable stock, heavy cream, and white cooking wine (optional). Add the bay leaf, thyme sprigs, shredded chicken, and cooked basmati rice, stirring to combine all components thoroughly.
- Simmer: Allow the soup to simmer gently for 8-10 minutes so vegetables soften and flavors meld perfectly. Adjust time if using uncooked rice to ensure tenderness.
- Add Cheeses: Stir in freshly grated Parmesan and shredded mozzarella cheese, cooking for 2-3 minutes until the cheeses melt smoothly and the soup becomes creamy.
- Finalize: Remove from heat, discard the bay leaf and thyme sprigs, then give the soup a final gentle stir to incorporate flavors evenly.
- Serve: Ladle the hot soup into bowls immediately, optionally serving alongside garlic bread or a fresh salad for a comforting meal experience.
Notes
- You can substitute the heavy cream for full-fat coconut milk to create a vegan-friendly version, but omit cheeses in that case.
- Using low-sodium stock is recommended to control the salt level in the soup.
- If you use uncooked rice, increase the simmering time accordingly and add extra stock or water to ensure proper rice cooking.
- The ‘On Everything All-Purpose Blend’ can be replaced with your favorite seasoning mix or garlic salt for similar flavor.
- For a spicier version, increase the smoked paprika or add a pinch of cayenne pepper.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
