Creamy Chicken Rice Soup (Print Version)
Velvety blend of chicken, rice and vegetables in a rich, creamy broth — comforting and simple to prepare.
# What You 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 Make:
01 - Melt butter in a large soup pot over medium heat. Add onion, carrots, celery, and garlic and sauté for 5 to 6 minutes until vegetables are softened.
02 - Sprinkle flour evenly over the softened vegetables and stir constantly for 1 to 2 minutes to form a pale roux.
03 - Gradually whisk in chicken broth, ensuring no lumps remain. Add bay leaf and dried thyme.
04 - Stir in uncooked rice. Increase heat to bring contents to a boil, then reduce to low and simmer, partially covered, for 15 to 18 minutes until rice is nearly cooked.
05 - Add cooked chicken, whole milk, and heavy cream. Simmer gently for 8 to 10 minutes, stirring occasionally, until the soup thickens and rice is tender.
06 - Remove bay leaf. Season with salt and freshly ground black pepper to taste.
07 - Ladle hot soup into bowls and garnish with freshly chopped parsley if desired.
# Expert Tips:
01 -
- If you ever craved a bowl of warmth that fills the house with the best possible smells, this is it.
- Leftovers are even better the next day (if there are any) thanks to the creamy richness and tender rice.
02 -
- Adding milk or cream when the pot is too hot will curdle the broth — gentle heat makes all the difference here.
- I once grabbed cooked short-grain rice by mistake and ended up with porridge — long-grain is the way to go for this soup.
03 -
- If the soup ever separates, a quick whisk will bring it back together beautifully.
- Season the soup just before serving — that last taste-test makes all the difference for flavor balance.