Creamy Chicken Rice Soup (Printable)
Tender chicken and rice simmered in a silky, creamy broth with carrots, celery and aromatic herbs.
# 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
# Directions:
01 - Melt butter in a large soup pot over medium heat. Add onion, carrots, celery, and garlic; sauté for 5 to 6 minutes until vegetables are softened.
02 - Sprinkle flour over the sautéed vegetables and stir constantly for 1 to 2 minutes until the flour is blended and cooked.
03 - Gradually whisk in chicken broth to ensure a smooth base. Add bay leaf and dried thyme.
04 - Stir in uncooked rice. Increase heat to bring to a boil, then reduce to low and simmer partially covered for 15 to 18 minutes until rice is almost tender.
05 - Add cooked chicken, whole milk, and heavy cream. Simmer gently for 8 to 10 minutes until the soup thickens and rice is fully cooked.
06 - Discard the bay leaf. Season with salt and black pepper to taste.
07 - Ladle hot soup into bowls. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- Your spoon scoops up everything in one velvety, flavorful mouthful - chicken, rice, and soulful broth in every bite.
- I love how adaptable it is - you can swap veggies or use leftover chicken, and it’s endlessly cozy with just the right amount of richness.
02 -
- If you rush the rice or forget to turn down the heat when adding dairy, the soup can split and lose its creamy texture.
- I once learned that adding the cream before the rice is soft leads to uneven cooking, so always wait until the end for milk and cream.
03 -
- Don’t skip sautéing the vegetables slowly at the start — it deepens the base flavor beautifully.
- I often use a rotisserie chicken when I’m in a rush; the bits of roasted skin add extra savoriness you can’t get elsewhere.