Easy Chicken and Rice Soup Recipe Dinner, then Dessert from dinnerthendessert.com
Description
This chicken and rice recipe is the perfect comfort food for any occasion. With its creamy texture and savory flavor, it's sure to become a household favorite. This recipe is easy to make and requires only a few simple ingredients. The chicken is cooked to perfection and the rice is fluffy and flavorful. You won't be disappointed with this delicious and satisfying meal.
Prep Time
Preparation for this recipe takes about 15 minutes. You will need to gather all of the ingredients and cook the chicken before adding it to the rice.
Cook Time
The chicken and rice will need to be cooked for about 20 minutes, or until the rice is tender and the chicken is fully cooked.
Ingredients
Here are the ingredients you will need for this recipe: - 1 pound boneless, skinless chicken breasts - 1 cup uncooked white rice - 1 can cream of chicken soup - 1 cup chicken broth - 1/2 cup diced onion - 1/2 cup diced celery - 1/2 cup diced carrots - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - 1/4 teaspoon paprika - 1/4 teaspoon dried thyme
Equipment
You will need the following equipment to make this recipe: - Large skillet or Dutch oven - Wooden spoon or spatula - Measuring cups and spoons - Cutting board and knife
Method
Follow these simple steps to make the best chicken and rice recipe: 1. Cook the chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until browned and cooked through. Remove from the skillet and set aside. 2. Cook the vegetables: In the same skillet, add the diced onion, celery, and carrots. Cook for 3-4 minutes, or until the vegetables are softened. 3. Add the rice: Add the uncooked rice to the skillet and stir to combine with the vegetables. 4. Add the liquids: Pour in the cream of chicken soup and chicken broth. Stir to combine. 5. Season the mixture: Add the salt, black pepper, garlic powder, onion powder, paprika, and dried thyme. Stir to combine. 6. Add the chicken: Slice the cooked chicken into bite-sized pieces and add them to the skillet. 7. Simmer the mixture: Reduce the heat to low and cover the skillet. Simmer for 20-25 minutes, or until the rice is tender and the chicken is heated through. 8. Serve and enjoy: Once the chicken and rice are fully cooked, remove from the heat and let it cool for a few minutes. Serve hot and enjoy!
Notes
- This recipe can easily be doubled or tripled to feed a crowd. - You can use brown rice instead of white rice if you prefer. - Feel free to add in other vegetables such as bell peppers or peas.
Nutrition Info
This recipe makes 4 servings. Each serving contains approximately: - Calories: 380 - Fat: 8g - Carbohydrates: 45g - Fiber: 1g - Protein: 29g
Recipe Tips
- Make sure to brown the chicken before adding it to the rice. This will give it a nice flavor and texture. - If the mixture seems too thick, you can add a little bit more chicken broth or water to thin it out. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
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