Creamy Chicken Rice Soup (Print version)
Velvety chicken and rice with tender meat, vegetables and a rich creamy broth — cozy comfort in ~50 minutes.
# What goes in:
→ 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
# Cooking steps:
01 - In a large soup pot, melt butter over medium heat. Add chopped onion, carrots, celery, and minced garlic. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Sprinkle flour over the sautéed vegetables, stirring constantly for 1 to 2 minutes to create a smooth roux.
03 - Gradually whisk in chicken broth to prevent lumps. Add bay leaf and dried thyme.
04 - Stir in uncooked rice. Bring mixture to a boil, then reduce heat and simmer, partially covered, for 15 to 18 minutes until rice is almost tender.
05 - Incorporate cooked chicken, whole milk, and heavy cream. Simmer gently for an additional 8 to 10 minutes, allowing the soup to thicken and the rice to finish cooking.
06 - Remove the bay leaf. Adjust seasoning with salt and black pepper as needed. Serve hot, garnished with fresh parsley if desired.
# Tips from flavorandfeast:
01 -
- It's purely cozy-in-a-bowl satisfaction, and vastly easier than anyone suspects.
- This soup easily adapts—throw in leftover chicken or whatever greens you have, and it still tastes wonderful.
02 -
- Neglecting to stir the rice will cause it to nest at the bottom and scorch—learned this one the stubborn way.
- Whisking the broth in slowly keeps the soup luxuriously smooth; rushing means lumps, and lumps mean extra whisking later.
03 -
- Let your soup rest off the heat for five minutes before serving—this melds flavors and ensures it’s not scalding hot.
- A squeeze of lemon at the end brightens everything—don’t skip it if you have a lemon handy.