Restaurant Style Cream Of Chicken And Rice Soup
On a cold winter day or when you’re feeling under the weather, nothing comforts you more than a warm bowl of creamy soup. And one of the most popular soups on menus everywhere is restaurant style cream of chicken and rice soup. The combination of tender chicken, aromatic vegetables and fluffy rice swimming in a creamy, flavorful broth is a meal in itself. Homemade soup is always better than canned, and this recipe is no exception. Making this soup from scratch is easy and rewarding, allowing you to adjust the flavors to your liking. In this article, we’ll provide you with a detailed recipe for restaurant style cream of chicken and rice soup, along with all the tips and tricks to make it perfect every time.
Ingredients You Will Need
To make this delicious soup, you will need the following ingredients:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 4 tbsp butter
- 1 medium onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp dried sage
- 6 cups chicken broth
- 1 cup uncooked long-grain white rice
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- Salt and pepper to taste
Note: For a healthier version of this soup, you can use low-fat milk instead of heavy cream and substitute olive oil for the butter.
Instructions
Follow these easy steps to make a pot of hearty and flavorful restaurant style cream of chicken and rice soup:
- In a large pot or Dutch oven, melt 2 tbsp of butter over medium-high heat.
- Add the chopped chicken and cook until browned, stirring occasionally. Remove chicken from the pot and set aside.
- Melt the remaining 2 tbsp of butter in the same pot over medium heat.
- Add the chopped onions, carrots and celery, and cook until the onions are translucent and the vegetables are tender, stirring occasionally. This should take about 5-7 minutes.
- Add minced garlic, dried thyme, rosemary and sage, and cook for another minute, stirring constantly.
- Add chicken broth to the pot, bring to a boil, then reduce heat and let simmer for 10-15 minutes.
- Add the uncooked rice to the pot, stir and let simmer for 18-20 minutes, or until the rice is cooked and tender.
- Add the cooked chicken back to the pot, stir and let simmer for 5-10 more minutes.
- In a separate bowl, whisk together heavy cream and flour until smooth.
- Add the cream mixture to the pot and stir until fully incorporated.
- Simmer the soup for another 5-10 minutes until the soup thickens.
- Season with salt and pepper to taste.
Your restaurant style cream of chicken and rice soup is ready! Serve hot and enjoy with crackers, crusty bread or a salad.
Tips and Tricks
To make sure your soup turns out perfectly, here are some tips and tricks to keep in mind:
- Use boneless, skinless chicken breasts for a leaner version of this soup.
- Cook the chicken until browned on both sides, but do not overcook it, as it will continue to cook in the soup later.
- Chop the vegetables into small, bite-sized pieces for even cooking.
- Add fresh herbs like parsley or chives for additional flavor and garnish.
- Adjust the thickness of the soup by adding more or less flour and cream, according to your preference.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
In Conclusion
Restaurant style cream of chicken and rice soup is a classic comfort food that is easy to make at home using fresh ingredients. This recipe is hearty, healthy and can be customized to suit your taste buds. Follow our detailed instructions and tips for a foolproof and flavorful soup every time. Whether you’re sick or just looking for a cozy meal, this soup is sure to warm you up and satisfy your cravings. Try it today!