Creamy Chicken Rice Soup (Printable View)
Velvety chicken and rice with tender vegetables in a rich, creamy broth — cozy, one-pot comfort for busy nights.
# 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
# Cooking Steps:
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, stirring constantly for 1 to 2 minutes to form a smooth roux.
03 - Gradually whisk in chicken broth to prevent lumps. Add bay leaf and dried thyme.
04 - Add the uncooked rice. Bring to a boil, then reduce heat and simmer partially covered for 15 to 18 minutes, or until rice is almost tender.
05 - Stir in cooked chicken, whole milk, and heavy cream. Simmer gently for 8 to 10 minutes, until soup thickens and rice is fully cooked.
06 - Remove bay leaf. Adjust seasoning with salt and black pepper to taste.
07 - Ladle hot soup into bowls. Optionally garnish with freshly chopped parsley before serving.
# Expert Tips:
01 -
- You can make it with leftover chicken and whatever vegetables are wilting in your fridge.
- There’s nothing fussy about it, but the end result tastes like you fussed for hours—perfect for days when you need coziness and ease.
02 -
- If you crank the heat too high after adding milk and cream, it can curdle and lose its silky texture.
- Swapping flour for a cornstarch slurry works perfectly if you need to keep things gluten-free—just stir it in slowly at the end.
03 -
- When whisking in the flour, keep it moving to avoid lumps—an extra minute here is worth it.
- A splash of wine in the pot right after sautéing the veggies adds restaurant-level depth to the broth.