Creamy Chicken Rice Soup (Printable)
Velvety chicken and rice in a creamy broth with vegetables and herbs—comfort food ready in about 50 minutes.
# 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 Steps:
01 - Melt the butter in a large soup pot over medium heat. Add onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 to 6 minutes until the vegetables are softened.
02 - Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for 1 to 2 minutes until the mixture is well combined and forms a roux.
03 - Gradually whisk in the chicken broth to prevent lumps. Add the bay leaf and dried thyme, stirring to incorporate.
04 - Stir in the uncooked long-grain white rice. Bring to a gentle boil, then reduce heat and simmer, partially covered, for 15 to 18 minutes until the rice is nearly tender.
05 - Add the cooked chicken, whole milk, and heavy cream. Simmer over low heat for an additional 8 to 10 minutes, stirring occasionally, 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, with optional garnish of freshly chopped parsley.
# Expert Advice:
01 -
- This soup gives you that velvety, rich hug-in-a-bowl feeling with surprisingly little effort.
- It’s endlessly adaptable – perfect for using leftover chicken you have on hand, and you can sneak in any vegetables lying around.
02 -
- I once forgot to add the flour and ended up with a thin broth—never again, that roux step is key for creaminess.
- Letting the soup simmer too intensely makes the milk split, so keep the heat low once dairy goes in.
03 -
- Dice your vegetables the same size so they cook evenly, every time.
- A touch of lemon or splash of wine stirred in at the end can lift all the flavors in surprising ways.