Ingredients: 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes 1 cup long-grain white rice 1/2 cup chicken broth 1/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil, divided 3 cloves garlic, minced 2 cups frozen peas, thawed and drained 3 cups cooked white rice Instructions:

  1. In a large pot or Dutch oven over medium heat, cook the chicken cubes in 1 tablespoon of oil until browned and cooked through. Remove from heat.
  2. Add the rice and stir to combine. Cook for 2 minutes more or until heated through. Add the broth and salt and pepper to taste. Bring to a boil before stirring in the garlic. Cover and simmer for 30 minutes or until all of the liquid is absorbed. Serve with fresh peas on top if desired.

Let me tell you. This is a game-changer for me. It is very creamy but doesn’t feel like a heavy soup. This recipe makes the perfect chicken and rice soup with a lovely creamy twist. My kids loved it. It is hearty, satisfying, and velvety. I will go in my favorite soups list and make a repeat appearance on the menu this winter.

How To Make Chicken and Rice Soup?

Storing Method

If you have any leftovers, place them in an airtight container and keep them in the fridge for up to 4 days. If you wish to freeze this soup, let it cool completely and store it in an airtight container or freezer bag. Label it with the date, and freeze for up to 4 months.

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