Creamy Chicken Rice Soup (Printable)
Velvety chicken and rice in a creamy, herb-infused broth with tender vegetables — comforting, easy weeknight fare.
# 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 Steps:
01 - Melt butter in a large soup pot over medium heat. Add onion, carrots, celery, and garlic, sautéing for 5 to 6 minutes until the vegetables are softened.
02 - Sprinkle flour over the 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.
04 - Stir in uncooked rice. Bring mixture to a boil, then reduce heat and simmer, partially covered, for 15 to 18 minutes until rice is almost tender.
05 - Add cooked chicken, whole milk, and heavy cream. Simmer gently for an additional 8 to 10 minutes until the soup thickens and rice is fully cooked.
06 - Remove and discard bay leaf. Season with salt and black pepper to taste. Serve hot, optionally garnished with fresh parsley.
# Expert Tips:
01 -
- This soup comes together in under an hour, yet tastes as if it simmered all afternoon.
- It balances the nostalgia of a classic chicken soup with silky creaminess that feels a little indulgent.
02 -
- If the flour isn’t mixed in thoroughly, you’ll get tiny lumps—so take an extra moment with the whisk.
- Swapping in cornstarch for flour is a game changer if you need gluten-free—just mix with cold water and pour in near the end.
03 -
- Let the veggies get fully soft before adding flour—it makes the final soup silky, not gritty.
- Always add cold dairy to a simmering soup slowly, stirring constantly, to prevent any curdling.