Description
A hearty yet light chicken and rice soup made with a creamy roux, tender chicken, and a medley of vegetables. Perfect for cozy meals and easy to adapt with pantry staples.
Ingredients
2 tbsp olive oil
1 cup brown mushrooms, sliced
2 celery stalks, diced
2 carrots, diced
1 medium onion, diced
3 cloves garlic, minced
3/4 cup basmati rice
2 boneless skinless chicken breasts, diced
6 cups chicken broth
2 tbsp butter
2 tbsp plain flour
1 1/2 cups milk
Salt and pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium heat. Add sliced mushrooms and sauté until golden. Remove and set aside.
- In the same pan, sauté diced celery, carrots, and onion for about 5 minutes until softened. Add minced garlic and cook for another 2–3 minutes.
- Stir in the basmati rice to coat with the oil and enhance its flavor.
- Add chicken broth and bring to a simmer. Cook for about 10 minutes until rice is nearly tender.
- Add diced chicken and continue to simmer for another 10 minutes until the chicken is fully cooked.
- In a separate saucepan, melt butter over medium heat. Stir in flour to form a paste, then gradually whisk in milk. Cook until thickened into a smooth sauce. Season with salt and pepper.
- Pour the roux into the soup and stir well. Add back the sautéed mushrooms and heat through before serving.
Notes
- Swap rice with orzo or brown rice for variation.
- Add herbs like thyme or parsley for extra flavor.
- Use almond milk and plant-based butter for a dairy-free version.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat with a splash of broth or milk if it thickens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 310
- Sugar: 5g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
