Creamy Chicken Rice Soup (Printable View)
Tender chicken, rice and vegetables in a creamy, comforting broth—ready in about 50 minutes.
# 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 It:
01 - In a large soup pot, melt unsalted butter over medium heat. Add finely chopped onion, diced carrots, diced celery, and minced garlic. Sauté for 5 to 6 minutes, stirring occasionally, until vegetables are soft and fragrant.
02 - Sprinkle all-purpose flour evenly over sautéed vegetables. Stir constantly for 1 to 2 minutes, allowing the flour to coat the vegetables and cook lightly.
03 - Gradually whisk in chicken broth to prevent lumps. Add bay leaf and dried thyme, stirring to combine.
04 - Stir in long-grain white rice. Bring mixture to a boil, then reduce heat to low. Partially cover and simmer for 15 to 18 minutes until rice is almost tender.
05 - Add cooked chicken, whole milk, and heavy cream to the pot. Stir gently and simmer for an additional 8 to 10 minutes until soup is thickened and rice is fully cooked.
06 - Remove bay leaf. Season soup with salt and black pepper to taste.
07 - Ladle soup into bowls and serve hot. Optionally, garnish with fresh parsley.
# Expert Advice:
01 -
- Using pre-cooked or rotisserie chicken turns this into a no-stress meal on hectic evenings.
- The comforting creaminess and gentle herbs always lure family and friends back for seconds.
02 -
- Adding cold milk or cream too quickly can cause curdling—warm them first or add slowly while stirring.
- Sautéing vegetables longer deepens the base flavor and prevents raw undertones later.
03 -
- Cooking the roux patiently ensures your soup turns creamy instead of gritty.
- A squeeze of lemon or dash of white wine brightens up heavy flavors and keeps things fresh.