Creamy White Chicken and Basmati Rice Soup
A thick, creamy soup with shredded chicken, basmati rice, onion, garlic, herbs, cream, Parmesan, and mozzarella.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 6 cup low sodium chicken broth
- ¾ cup basmati rice rinsed
- 2 cup cooked shredded chicken
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- salt and black pepper to taste
- chopped fresh parsley for garnish
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Cook the onion for 4 to 5 minutes until soft, then add the garlic for 30 seconds.
- Add the chicken broth and bring to a boil. Stir in the rinsed rice, reduce to a simmer, and cover.
- Simmer for about 15 minutes, stirring once or twice, until the rice is tender.
- Stir in the chicken, thyme, and basil and simmer for 3 to 4 minutes.
- Lower the heat and stir in the cream. Add the Parmesan and mozzarella a handful at a time, stirring until melted. Do not boil after adding the cheese.
- Season with salt and pepper and garnish with parsley. Thin with warm broth if needed.
Notes
Cool in shallow containers and refrigerate within 2 hours. Use within 2 days, since the rice keeps absorbing liquid. Reheat on the stove over low heat with a splash of broth until it reaches 165 degrees F. Nutrition is an estimate calculated from the ingredients.