Description
This comforting Chicken and Rice Soup is filled with tender chicken, vegetables, and a creamy, velvety broth. Easy to prepare in just 45 minutes, it’s the ultimate cozy meal that can be enjoyed by the whole family.
Ingredients
2 tablespoons olive oil
250 g (3 cups) brown mushrooms, washed and chopped
200 g (2 cups) celery, chopped
150 g (1 cup) carrots, peeled and chopped
2 large garlic cloves, minced
175 g (1 cup) basmati rice
200 g (½ lb) boneless, skinless chicken breasts, diced into 2 cm cubes
1.5 liters (6 cups) chicken broth, made with a stock cube
For the Roux Sauce:
40 g (3 tbsp) butter
35 g (¼ cup) plain flour
500 ml (2 cups) milk
Instructions
- Sauté the Mushrooms: Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and cook for 5-7 minutes until golden brown. Remove and set aside.
- Cook the Vegetables: In the same pan, add the celery, carrots, and onion. Sauté for about 5 minutes until softened. Add the garlic and cook for another 2-3 minutes.
- Toast the Rice: Stir the basmati rice into the vegetables, coating it with oil, and allow it to toast for 2 minutes.
- Simmer the Soup: Add the chicken broth and bring to a simmer. Cook for 10 minutes until the rice is almost cooked.
- Add the Chicken: Add the diced chicken and simmer for another 10 minutes until the rice and chicken are fully cooked.
- Prepare the Roux Sauce: In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a paste. Gradually whisk in the milk until smooth, and cook until thickened. Season with salt and pepper.
- Combine and Serve: Pour the roux sauce into the soup, stirring well. Add the sautéed mushrooms back into the soup and stir to combine. Serve hot.
Notes
- For a spicier version, add red pepper flakes, diced jalapeños, or a bit of hot sauce.
- Substitute chicken with turkey or tofu for a different protein choice.
- For a dairy-free version, replace milk with plant-based milk and use oil or margarine for the roux sauce.
- Customize the vegetables by adding peas, spinach, or bell peppers for extra nutrition and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 60mg
