Creamy Chicken Rice Soup (Printable)
Tender chicken with rice and vegetables in a creamy, herb-scented broth — comforting and ready in under an hour.
# 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. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
02 - Sprinkle flour evenly over the vegetables. Stir constantly for 1 to 2 minutes, allowing the flour to coat and integrate with the vegetables to create a roux.
03 - Gradually whisk in chicken broth to prevent lumps. Add bay leaf and dried thyme, stirring to combine.
04 - Stir in the uncooked rice. Increase heat to bring the contents to a boil, then reduce heat to low 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 another 8 to 10 minutes until the soup thickens and the rice is fully cooked.
06 - Remove the bay leaf. Season with additional salt and freshly ground black pepper to taste.
07 - Ladle soup into bowls and serve hot. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- This soup is like a secret shortcut to feeling nourished even when there’s little energy left for cooking.
- It’s unfussy enough to pull together on the fly but still has enough richness to make every spoonful feel special.
02 -
- If you rush the rice, it stays tough—let it simmer in peace for the perfect texture.
- Adding milk or cream too quickly can cause curdling; patience (and gentle heat) really pays here.
03 -
- Use a whisk when adding broth to your roux—the texture turns silky in seconds.
- A splash of lemon juice just before serving surprises everyone with extra brightness.