Ingredients

2 tablespoons olive oil

2 sticks celery, finely chopped

2 small carrots, peeled and finely chopped

1 small onion, finely chopped

1 teaspoon kosher salt, or more to taste

3 cloves garlic, minced

½ teaspoon oregano

3 tablespoons flour

6 cups chicken broth

¾ cup jasmine rice, rinsed

1 cup heavy cream

2 cups rotisserie chicken, shredded (use the breast)

2 tablespoons dill, finely chopped

Instructions

Step 1: Heat a heavy-bottomed pot over medium heat and add olive oil, celery, carrots, onion, and salt. Sauté for 5 minutes, stirring occasionally until the vegetables soften.

Step 2: Lower the heat. Add garlic, oregano, and flour, stirring to combine. Cook for 1 minute to eliminate the raw flour taste.

Step 3: Gradually pour in the chicken broth, stirring and scraping any browned bits from the bottom of the pot until the flour fully dissolves.

Step 4: Stir in the rinsed jasmine rice and heavy cream. Increase the heat to bring the soup to a gentle boil, then reduce heat to low. Cover the pot with a lid left slightly ajar and simmer for 12 minutes, stirring occasionally to prevent sticking.

Step 5: Add the shredded chicken and cook for another 2 minutes or until the rice is tender and fully cooked. Adjust seasoning with additional salt if needed.

Step 6: Remove the pot from heat, stir in the chopped dill, and serve warm. Enjoy with crusty bread on the side.

Tips & Variations

Use leftover cooked chicken or rotisserie chicken to save time and add flavor.

For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.

Try adding a squeeze of fresh lemon juice before serving for a bright, fresh finish.

Swap dill for fresh parsley or thyme if you prefer a different herb note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the rice from sticking. The soup may thicken after refrigeration; add a splash of broth or water when reheating to reach your desired consistency.

FAQs

Can I use a different type of rice for this soup?

Yes, you can use long-grain white rice or brown rice, but cooking times will vary. Brown rice will need a longer simmer time, so adjust accordingly.

Is it possible to make this soup dairy-free?

Absolutely. Substitute the heavy cream with a dairy-free alternative like coconut cream or unsweetened almond milk. The soup will be less creamy but still delicious.