Cozy, creamy chicken soup you can throw together on a tired weeknight.
Time: 25 minutes
Serves: 4
Category: Cozy Soups, Chilis & Stews
5 Ingredients:
- 2 cups cooked shredded chicken (rotisserie works great)
- 2 cups cooked rice (white or brown)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- Plus salt & pepper to taste
Optional Toppings/Extras (Optional):
- Fresh parsley or green onion, chopped
- Grated Parmesan
Directions
- If needed, cook rice according to package directions. Shred or chop the cooked chicken.
- Once heated, add chicken broth, shredded chicken, cooked rice, and frozen vegetables in a large pot over medium heat. Stir to combine.
- Bring to a gentle simmer and cook for 10–15 minutes, until the vegetables are tender and everything is heated through.
- Reduce heat to low and stir in the heavy cream. Warm gently (don’t boil), then taste and season with salt and pepper. Ladle into bowls and add toppings if you like.
Make It Yours (Optional)
- Swap: Use leftover turkey instead of chicken—perfect after holiday meals.
- Extra cozy: Stir in a small knob of butter or a handful of shredded cheese at the end.
- Stretch it: Add an extra cup of broth if the soup thickens too much.
Leftovers (Optional)
Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months; the rice will thicken the soup, so add a splash of broth or water when reheating.