Description
This easy Chicken and Rice Soup is the ultimate comfort food. Packed with tender chicken, hearty vegetables, and fluffy basmati rice, this soup is nourishing and satisfying. The creamy roux sauce adds a velvety texture, making it the perfect bowl of warmth and flavor.
Ingredients
2 tablespoons olive oil
250 g (3 cups) brown mushrooms, washed and chopped
200 g (2 cups) celery, chopped
150 g (1 cup) carrots, peeled and chopped
2 large garlic cloves, minced
175 g (1 cup) basmati rice
200 g (½ lb) boneless, skinless chicken breasts, diced into 2 cm cubes
1.5 liters (6 cups) chicken broth (made with a stock cube)
40 g (3 tbsp) butter
35 g (¼ cup) plain flour
500 ml (2 cups) milk
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the chopped mushrooms and cook for 5-7 minutes, or until golden brown. Remove the mushrooms from the pan and set aside.
- In the same pan, add the chopped celery, carrots, and onion. Sauté for about 5 minutes, or until the vegetables have softened. Add the minced garlic and cook for another 2-3 minutes.
- Stir the basmati rice into the vegetable mixture, coating the rice with the oil. Let it toast for 2 minutes, stirring occasionally.
- Add the chicken broth to the pot and bring to a simmer. Let it cook for 10 minutes, or until the rice is almost cooked.
- Add the diced chicken to the soup and simmer for an additional 10 minutes, or until the chicken is fully cooked and the rice is tender.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a paste. Gradually whisk in the milk until smooth, and cook until the sauce thickens. Season with salt and pepper to taste.
- Pour the roux sauce into the soup and stir well to combine. Add the sautéed mushrooms back into the soup and stir to mix everything together. Serve the soup hot, garnished with fresh herbs if desired.
Notes
- Dairy-Free Option: Substitute the milk with coconut milk or a plant-based milk of your choice, and use a dairy-free butter alternative.
- Add More Vegetables: Add extra vegetables like peas, spinach, or potatoes for more texture and flavor.
- Herb Variations: Add fresh herbs like thyme, rosemary, or parsley to enhance the flavor.
- Spicy Version: Add red pepper flakes or a diced jalapeño when cooking the vegetables for heat.
- Prep Time: 10-15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 50 mg
