Last winter I experimented with cooking all kinds of soup recipes. Since I like to minimize the amount of dishes I get dirty while cooking, soup is my perfect meal since everything just gets thrown in the stock pot or slow cooker and all you need to eat is a bowl and a spoon. After a few weeks of testing recipes, my kitchen was supplied with so many soup ingredients I found myself needing to use them up before they spoiled. (Okay, so it was just the heavy whipping cream that was going to spoil… can’t let that go to waste!)
This is the soup I came up with and it is a keeper. As the temperature drops this fall, maybe you will want to try a new yummy recipe. Who doesn’t like the buttery, garlic-y flavors of chicken and rice? This soup is creamy, but only has 1/4 cup heavy whipping cream so it isn’t thick like a broccoli and cheese soup. The vegetables, chicken, and rice make it feel like a complete meal.
- 4 cups vegetable or chicken stock
- 2 cups broccoli florets
- 1 cup peas
- 2 cups cooked rice, cooked in additional chicken stock or broth
- 3 cups chicken, pulled apart from rotisserie chicken
- 1/4 cup heavy whipping cream
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 6 sprigs fresh thyme, leaves only
- 1 Tbsp. butter
- 3 Tbsp. olive oil
- salt and pepper to taste
Cook the rice in chicken broth, following directions on the rice packaging (I use a rice cooker for mine). Meanwhile heat the vegetable or chicken stock in a large pot as your soup base. Bring to a boil and add broccoli and peas. Adjust heat as necessary and cook vegetables through. Add chicken, garlic, parsley, thyme, butter, olive oil, salt and pepper. Then add the rice and heavy whipping cream. Enjoy!
This recipe doesn’t take long to make – maybe 30-45 minutes. I recommend pulling apart the chicken first because that is the one step that will take the longest.
If you don’t feel like spending the extra money on fresh parsley and thyme, dried herbs will do, but the fresh herbs make a big difference in the flavor so go for it if you can spend a couple extra bucks.
Pro tip: Did you know you can freeze leftover soup in muffin tins and then pop the frozen soup cups out and store them in a freezer bag for easy reheating? This is a take-your-lunch-to-work game changer.