Description
Creamy Chicken and Rice Soup is a comforting and hearty dish that is perfect for chilly days. This creamy soup is loaded with tender chicken, vegetables, and rice in a rich, flavorful broth.
Ingredients
Scale
For the soup:
- 1 tablespoon butter or olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup uncooked white rice
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 cup whole milk or half-and-half
- ½ cup heavy cream
- 2 tablespoons all-purpose flour (optional, for thickening)
- chopped fresh parsley for garnish
Instructions
- Heat the butter or oil: In a large soup pot over medium heat.
- Add vegetables: Onion, garlic, carrots, and celery. Cook until softened.
- Season: Stir in thyme, parsley, salt, and pepper.
- Add rice and broth: Bring to a boil, then simmer until rice is tender.
- Prepare cream mixture: Whisk flour into milk until smooth, then add to the soup with cream and chicken.
- Simmer: Cook for another 10 minutes until creamy.
- Adjust seasoning: Taste and add more seasoning if needed.
- Serve: Hot, garnished with fresh parsley.
Notes
- For a lighter version, use all milk and skip the cream.
- Brown rice may be used but will require a longer cook time.
- This soup thickens as it sits—add more broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 370
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
