Creamy Chicken Rice Soup (Printable)
Velvety chicken and rice simmered with vegetables in a rich, creamy broth—ideal for cozy weeknights.
# 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 Cook:
01 - Melt butter in a large soup pot over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5 to 6 minutes until the vegetables are softened.
02 - Sprinkle flour over the vegetables and stir continuously for 1 to 2 minutes to form a roux.
03 - Gradually whisk in chicken broth to prevent lumps. Incorporate bay leaf and dried thyme.
04 - Stir in uncooked rice. Bring to a boil, then reduce heat and simmer, partially covered, for 15 to 18 minutes until rice is nearly tender.
05 - Add cooked chicken, whole milk, and heavy cream. Simmer gently for 8 to 10 minutes, until the mixture thickens and rice is fully cooked.
06 - Remove the bay leaf. Adjust seasoning with salt and black pepper as needed. Serve hot with optional fresh parsley garnish.
# Expert Advice:
01 -
- This soup tastes like your own secret, quick hug on a chilly night, and the process is just as soothing as the final spoonful.
- It’s endlessly adaptable: great for leftover chicken, loaded with veggies, and as rich or light as your mood allows.
02 -
- Once, I added the milk and cream while the soup was boiling hard and ended up with a curdled mess—always reduce the heat before this step.
- Switching to leftover rotisserie chicken brought way more flavor than plain poached chicken ever did.
03 -
- Letting the rice cook until just tender keeps the grains distinct—overcooking makes for mush.
- A pinch of nutmeg, added with the cream, gives the soup subtle depth and warmth.