Description
This easy chicken and rice soup is a comforting, hearty dish perfect for any day. Featuring tender chicken breasts, aromatic vegetables, and fluffy basmati rice simmered in flavorful chicken broth, it’s finished with a creamy roux-based sauce for extra richness. Ready in just 45 minutes, it’s an ideal meal for a cozy lunch or dinner that serves six.
Ingredients
Scale
Vegetables and Aromatics
- 2 tbsp olive oil
- 1 cup brown mushrooms, sliced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
Main Ingredients
- 3/4 cup basmati rice
- 2 boneless skinless chicken breasts, diced
- 6 cups chicken broth
Roux and Seasoning
- 2 tbsp butter
- 2 tbsp plain flour
- 1 1/2 cups milk
- Salt and pepper to taste
Instructions
- Sauté Mushrooms: Heat olive oil in a large saucepan over medium heat. Add sliced mushrooms and sauté until golden brown, about 5-7 minutes. Remove the mushrooms from the pan and set aside.
- Cook Vegetables and Garlic: In the same pan, add the diced celery, carrots, and onion. Sauté for about 5 minutes until they become soft and fragrant. Then add the minced garlic and cook for an additional 2 to 3 minutes to release its aroma.
- Add Rice: Stir the basmati rice into the vegetable mixture to coat the grains evenly with oil and flavors. This helps enhance the rice’s flavor before cooking.
- Simmer with Broth: Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, or until the rice is nearly tender but still has a slight bite.
- Cook Chicken: Add the diced chicken breasts to the soup. Continue to simmer for another 10 minutes, or until the chicken pieces are fully cooked and tender.
- Prepare Roux Sauce: In a separate saucepan, melt butter over medium heat. Stir in plain flour to create a smooth paste. Gradually whisk in the milk, continuing to stir until the sauce thickens and becomes smooth. Season with salt and pepper to taste.
- Finish Soup: Pour the creamy roux sauce into the main soup pot. Stir well to combine. Return the sautéed mushrooms to the soup and heat through for a few minutes before serving.
Notes
- Use brown basmati rice for added fiber and nuttier flavor, but white basmati can be substituted for quicker cooking.
- For a richer soup, substitute milk with half-and-half or cream.
- Feel free to add fresh herbs like thyme or parsley for additional freshness.
- Leftover soup reheats well; add a splash of broth or water when reheating to maintain consistency.
- To make this soup gluten free, substitute the plain flour with a gluten-free flour blend for the roux.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
