Creamy Chicken Rice Soup (Printable)
Velvety chicken and rice simmered in a creamy, herb-scented broth with carrots, celery, and shredded chicken.
# What You Need:
→ Meats
01 - 2 cups cooked chicken, shredded or diced
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
→ Grains
06 - 1/2 cup long-grain white rice, uncooked
→ Liquids
07 - 4 cups chicken broth
08 - 2 cups whole milk
09 - 1 cup heavy cream
→ Spices & Seasonings
10 - 1 bay leaf
11 - 1/2 teaspoon dried thyme
12 - Salt and black pepper, to taste
→ Fats
13 - 2 tablespoons unsalted butter
→ Thickeners
14 - 2 tablespoons all-purpose flour
# How To Make:
01 - Melt butter in a large soup pot over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5 to 6 minutes until the vegetables are softened.
02 - Sprinkle flour over the sautéed vegetables and stir continuously for 1 to 2 minutes until the mixture forms a roux.
03 - Gradually whisk in chicken broth to prevent lumps, then add bay leaf and thyme.
04 - Stir in uncooked rice. Bring to a boil, reduce heat, and simmer partially covered for 15 to 18 minutes, until the rice is nearly tender.
05 - Add cooked chicken, milk, and heavy cream. Simmer gently for 8 to 10 minutes, allowing the soup to thicken and the rice to cook completely.
06 - Remove the bay leaf. Adjust seasoning with salt and black pepper as desired.
07 - Ladle hot soup into bowls and garnish with chopped fresh parsley if desired.
# Expert Hints:
01 -
- You can coax so much comfort from pantry staples, it’s almost like a culinary magic trick.
- The velvety broth and tender chicken bits disappear faster than I ever expect—proof of its universal appeal.
02 -
- If you hurry the roux, your soup might turn out grainy; a slow stir makes all the difference.
- The soup thickens a lot as it sits, so leftovers may need an extra splash of broth the next day.
03 -
- Reserve some chicken to stir in just before serving for ultimate tenderness.
- If using leftover rice, add it at the end and simmer just until warmed through—this prevents the soup from getting overly thick.