Creamy Chicken Rice Soup (Printable)
Velvety chicken and rice in a creamy savory broth with sauteed vegetables - a comforting weeknight bowl.
# What You'll 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 until vegetables are softened.
02 - Sprinkle all-purpose flour over the sautéed vegetables, stirring constantly for 1 to 2 minutes to form a smooth roux.
03 - Gradually whisk in chicken broth to prevent lumps. Add bay leaf and dried thyme, stirring well to combine.
04 - Stir in the uncooked long-grain white rice. Bring the mixture to a boil, then reduce heat and simmer partially covered for 15 to 18 minutes, or until rice is nearly tender.
05 - Fold in cooked shredded chicken, whole milk, and heavy cream. Simmer gently for an additional 8 to 10 minutes, allowing the soup to thicken and rice to become fully cooked.
06 - Remove and discard the bay leaf. Season generously with salt and freshly ground black pepper to taste.
07 - Ladle hot soup into bowls. If desired, garnish with chopped fresh parsley before serving.
# Expert Tips:
01 -
- It transforms humble fridge staples into a bowl of pure coziness—with minimal fuss and maximum comfort.
- No matter the season, it satisfies those creamy-craving days and turns leftover chicken into something absolutely crave-worthy.
02 -
- If you boil the soup too hard after adding milk and cream, it can curdle or feel grainy—gentle heat makes the difference.
- Adding rice too soon means it becomes mush long before serving; timing it just right leaves you with the perfect texture.
03 -
- Taste and adjust seasoning just before serving, as cream and rice mellow the saltiness.
- If you want to make this gluten-free, swap flour for a cornstarch slurry stirred in after the soup simmers with rice.