Cream Of Chicken Soup Recipe

Ingredients for Cream Of Chicken Soup

• 1 medium onion, chopped
• 2 tablespoons olive oil
• 4 cups chicken broth
• Raw Rice
• Chicken Stock
• Salt And Pepper
• Frozen Peas
• Cooked Chicken

How to Make Cream Of Chicken Soup

1. Sauté 1 medium onion, chopped, in 2 tablespoons olive oil until translucent (about 5 minutes).
2. Add 4 cups chicken broth and 1 cup long-grain rice. Bring to a boil, then reduce heat and simmer until rice is tender (about 15-20 minutes).
3. Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until completely smooth. Return to the pot.
4. Stir in 1 cup cooked and shredded chicken, 1/2 cup heavy cream (or unsweetened almond milk for a dairy-free option), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon poultry seasoning.
5. Bring the soup to a gentle boil, then reduce heat and simmer for 10-15 minutes to allow the flavors to meld.
6. Adjust consistency by adding more broth for a thinner soup, or simmering uncovered for a thicker soup. Taste and adjust seasonings as needed before serving.