Creamy Chicken Rice Soup (Printable)
Velvety chicken and rice soup with tender chicken, carrots, celery, and a rich creamy broth — cozy and comforting.
# 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 Prepare:
01 - In a large soup pot, melt unsalted butter over medium heat. Add finely chopped onion, diced carrots, diced celery, and minced garlic. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Sprinkle all-purpose 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, stirring well to combine.
04 - Stir in the uncooked long-grain white rice. Bring the mixture to a boil, then reduce heat and simmer partially covered for 15 to 18 minutes, or until rice is nearly tender.
05 - Fold in cooked shredded chicken, whole milk, and heavy cream. Simmer gently for an additional 8 to 10 minutes, allowing the soup to thicken and rice to become fully cooked.
06 - Remove and discard the bay leaf. Season generously with salt and freshly ground black pepper to taste.
07 - Ladle hot soup into bowls. If desired, garnish with chopped fresh parsley before serving.
# Expert Advice:
01 -
- It feels like a hug in a bowl, especially on days when you just need a bit of comfort.
- You can easily sneak in extra vegetables or adjust the creaminess — I discovered that's what makes it so versatile and hard to get tired of.
02 -
- If you rush adding the broth to the roux, lumps will sneak into your soup — patience here saves you later.
- Swapping flour for a cornstarch slurry instantly makes it gluten-free, and the result is just as creamy, which completely changed how I make this for friends with dietary needs.
03 -
- Let the soup rest off the heat for five minutes before serving; it tastes silkier and the flavors mellow beautifully.
- For maximum creaminess, whisk the dairy in slowly and avoid letting it boil once added — I learned the hard way that rushing splits the broth.