Creamy Chicken and Rice Soup

This Creamy Chicken and Rice Soup is wonderfully thick and luscious without any cream. Infused with simple curry spices, it’s both healthy and satisfying, perfect for warming up on a chilly night. Plus, it’s easy to prepare on the stovetop or in the Instant Pot!

Course Soup

Cuisine American

Keyword chicken and rice soup, creamy chicken and rice soup

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 224kcal

Author Maria Doss

Equipment

Ingredients

3 tablespoons oil
1 cup chopped onion
3 garlic cloves chopped
2 teaspoons coriander powder
¼ teaspoon cayenne pepper powder increase or decrease based on your heat tolerence
2 14.5 ounce cans chicken stock I used 33% reduced sodium
2 medium to large carrots peeled and chopped
½ cup white rice rinsed and drained
2 to 3 boneless skinless chicken thighs
½ to ¾ teaspoon salt

Instructions

Stovetop method

Heat oil in a large pot, over medium heat. When hot, saute chopped onion and garlic, for 3 to 5 minutes or until translucent.
Stir in coriander and cayenne powders, cook stirring for 1 to 2 minutes.
Add all remaining ingredients (stock, carrots, rice, chicken thighs and salt), bring to a boil, cover with a lid, reduce heat to low, and cook for about 15 to 18 minutes or until the rice is tender and chicken is cooked through.
Turn off heat, remove the chicken onto a plate, and let it cool down until you blend the soup. Using an immersion blender, blend the soup, until thick and creamy.
Shred the chicken - Using two large forks, shred the chicken thighs into big chunks and transfer back into the blended soup. If the soup looks too thick , then stir in more stock to thin it down.
Ladle into bowls and serve topped with chopped cilantro.

Instant pot method

Set the instant pot to saute mode and let it heat up. Add oil, onion, garlic and saute until translucent. Stir in the coriander, cayenne and saute for a minute.
Cancel saute mode, stir in thighs, rice, stock, chopped carrots and salt. Close lid, making sure that the valve is set to sealing position. Pressure cook for 10 minutes and then in warm mode for 10 minutes.
Open the instant pot, remove the chicken onto a plate, and let it cool down until you blend the soup. Using an immersion blender, blend the soup, until thick and creamy.
Shred the chicken - Using two large forks, shred the chicken thighs into big chunks and transfer back into the blended soup. If the soup looks too thick , then stir in more stock to thin it down.

Video

Notes

To use Vitamix - If using the Vitamix, make sure that the soup has cooled down for a few minutes before blending.

Thickness - The chicken and rice soup will thicken as it cools. Simply mix in more stock to adjust consistency before serving.

Nutrition