Creamy Chicken Meatball Soup
This simple but tasty chicken meatball soup is a great way to warm up on a cool night.
- Prep Time: 20-30 minutes
- Cook Time: 30-40 minutes
- Total Time: 50-70 minites
- Yield: 8-10 servings 1x
Ingredients
Scale
For the meatballs:
- 1 lb ground chicken
- 1/2 cup plain breadcrumbs
- 1 large egg
- 2 Tablespoons parsley, minced
- 1 teaspoon onion powder
- 4 cloves garlic, minced
- 1/2 teaspoon black pepper
For the soup:
- 1 Tablespoon oil
- 1 medium onion, diced
- 1 large carrot, or 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary, or 2–3 sprigs fresh
- 1 teaspoon dried basil, or several leaves, minced
- 1/2 teaspoon thyme, or 2 sprigs, fresh
- 2/3 cup jasmine rice
- 5 cups chicken broth
- 1 cup cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375º
- In a large mixing bowl, mix ingredients for meatballs together well
- Scoop into tablespoon-sized balls (I use a cookie scoop to make this fast and easy), and place on a greased, or parchment-lined baking sheet
- Bake in the preheated oven for 15 minutes, until brown on the outside
- While meatballs are baking, heat oil in a large dutch oven, over medium heat
- Add onions, carrots, and celery, and sauté until onions are translucent
- Add garlic and herbs, and sauté another 30-60 seconds
- Remove meatballs from oven, and place in pot
- Add rice, and then chicken broth to pot
- Cover, and bring to a low boil for about 20 minutes, until rice is tender
- Remove from heat and stir in cream, and season with salt and pepper
- Serve hot