Ingredients for Cream Of Chicken Soup
- 1 medium onion, chopped
- 2 tablespoons olive oil
- Water
- 1 cup long grain rice
- 4 cups chicken broth
- 1 teaspoon salt, 1/2 teaspoon black pepper
- 1 cup frozen peas (optional)
- 1 cup cooked and shredded chicken
- 1/2 cup heavy cream
- 1/2 cup unsweetened almond milk
- 1/4 teaspoon poultry seasoning
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How to Make Cream Of Chicken Soup
- Sauté 1 medium onion, chopped, in 2 tablespoons olive oil until translucent (about 5 minutes).
- 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).
- 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.
- 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.
- Bring the soup to a gentle boil, then reduce heat and simmer for 10-15 minutes to allow the flavors to meld.
- 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.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
15g
Fat
5g
Carbs
7g
