Creamy Chicken Rice Soup (Printable)
Velvety chicken and rice with vegetables in a rich, creamy broth—comforting, hearty, and simple to make.
# 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
# Directions:
01 - Melt unsalted butter in a large soup pot over medium heat. Add onion, carrots, celery, and minced garlic. Cook for 5 to 6 minutes, stirring occasionally, until vegetables are softened.
02 - Sprinkle all-purpose flour over the softened vegetables. Stir constantly for 1 to 2 minutes to form a smooth roux without browning.
03 - Gradually whisk in chicken broth to incorporate the roux with no lumps. Add the bay leaf and dried thyme, stirring well.
04 - Stir in the uncooked long-grain white rice. Bring mixture to a boil, then reduce heat to low 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 an additional 8 to 10 minutes until the soup slightly thickens and rice is cooked through.
06 - Remove the bay leaf. Adjust seasoning with salt and black pepper to taste. Serve piping hot. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- You’ll feel like you’re getting a warm, gentle hug in every spoonful — even on the coldest or hardest days.
- It’s easy to customize, forgiving if you get distracted, and always finds its way into my meal rotation when things feel busy or uncertain.
02 -
- Neglecting to stir the flour into the veggies will lead to unpleasant lumps that are hard to fix later.
- Adding the cream too soon or letting it boil vigorously may cause curdling, so keep it at a gentle simmer for the smoothest finish.
03 -
- Warm your milk and cream before adding them for an ultra-creamy texture that won’t break.
- Deglaze the pot with a splash of broth after sautéing vegetables to pull up all the caramelized flavor bits.