Creamy Chicken Rice Soup (Printable)
Velvety chicken and rice simmered with vegetables and cream for an easy, comforting weeknight meal.
# 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
# Steps:
01 - Melt unsalted butter in a large soup pot over medium heat. Add the onion, carrots, celery, and garlic; sauté for 5 to 6 minutes until vegetables are softened.
02 - Sprinkle all-purpose flour evenly over the vegetables, stirring constantly for 1 to 2 minutes to create a roux without browning.
03 - Gradually whisk in chicken broth, ensuring the mixture stays lump-free. Add the bay leaf and dried thyme.
04 - Stir in the uncooked rice. Bring to a boil, then reduce heat and simmer, partially covered, for 15 to 18 minutes until rice is almost tender.
05 - Add the cooked chicken, whole milk, and heavy cream. Simmer gently for 8 to 10 minutes, until the soup thickens and rice is fully cooked.
06 - Remove and discard the bay leaf. Season with salt and black pepper according to preference.
07 - Ladle the soup into bowls and serve hot. Garnish with fresh parsley if desired.
# Expert Advice:
01 -
- This soup nails that comfort food craving while secretly letting you clean out lingering fridge veggies.
- It pulls together in under an hour, but tastes like something you fussed over all afternoon.
02 -
- If you add the milk and cream too quickly or boil after adding them, they can curdle — patience makes the soup beautiful.
- Letting the rice cook in the soup instead of separately soaks up all the broth’s flavor, and the texture is unbeatable.
03 -
- Never rush the flour and butter step; a smooth roux means no lumps later.
- Stir the soup occasionally as it simmers so the rice doesn’t sink and stick.