Creamy Chicken Rice Soup (Printable Version)
Velvety chicken and rice in a rich, creamy broth with sautéed vegetables—hearty comfort, ready in 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
# Method:
01 - Melt butter in a large soup pot over medium heat. Add onion, carrots, celery, and garlic. Cook, stirring frequently, for 5–6 minutes or until vegetables become softened.
02 - Sprinkle the flour evenly over the vegetables and stir constantly for 1–2 minutes to create a smooth roux.
03 - Gradually whisk in chicken broth, ensuring there are no lumps. Add bay leaf and thyme to the pot.
04 - Stir in uncooked rice. Bring mixture to a boil, reduce heat to low, and simmer partially covered for 15–18 minutes until rice is nearly tender.
05 - Stir in the cooked chicken, whole milk, and heavy cream. Continue to simmer gently for 8–10 minutes until the soup thickens and the rice is fully cooked.
06 - Remove the bay leaf. Season with salt and black pepper to taste. Serve hot; garnish with fresh parsley if desired.
# Expert Tricks:
01 -
- This soup’s secret is how velvety the broth becomes with a simple roux, making it richer than anything canned.
- It’s my quick fix for chilly nights—both satisfying and surprisingly easy on a busy day.
02 -
- I once simmered the soup too hot and ended up with rice that burst open and split the broth—keep the simmer gentle.
- Switching flour for a cornstarch slurry honestly saves the day if you need it gluten free—just add slowly and stir well.
03 -
- If you’re short on time, pre-chop the veggies a day ahead; it makes dinner practically effortless.
- The magic really happens with a gentle simmer, so resist the urge to let it boil—this keeps both the rice and dairy happy.