Creamy Chicken Rice Soup (Printable version)
Velvety chicken and rice with tender poultry, sautéed vegetables and creamy broth for a cozy, satisfying bowl.
# 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 - Melt butter in a large soup pot over medium heat. Add onion, carrots, celery, and garlic; cook for 5 to 6 minutes, stirring often, until the vegetables are softened.
02 - Sprinkle flour over the sautéed vegetables. Cook, 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 thyme, stirring well.
04 - Add rice to the pot. Bring to a boil, then reduce heat and simmer, partially covered, for 15 to 18 minutes until the rice is almost tender.
05 - Stir in cooked chicken, whole milk, and heavy cream. Simmer gently for 8 to 10 minutes, allowing the soup to thicken and the rice to finish cooking.
06 - Remove the bay leaf. Adjust seasoning with salt and black pepper as needed.
07 - Ladle the soup into bowls and serve hot. Garnish with fresh parsley if desired.
# Expert advice:
01 -
- No one ever guesses how simple it is when the flavors taste this layered and rich.
- It’s perfect for clearing out your fridge—so many veggies or leftover roast chicken work here.
02 -
- Adding the milk or cream too quickly or at too high a heat can make the soup break—patience and gentle heat prevent curdling.
- Using hot broth means you won't slow down the whole pot when you pour it in—it keeps things cooking smoothly.
03 -
- Rinse your rice well to prevent a gummy texture—the soup stays silky this way.
- The real trick is adding the dairy slowly and over very low heat to keep everything smooth and velvety.