Creamy Chicken Rice Soup (Printable View)
Velvety chicken and rice with sautéed vegetables in a rich, creamy broth — ready in about 50 minutes.
# Ingredient List:
→ 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, stirring occasionally, for 5 to 6 minutes until vegetables are softened.
02 - Sprinkle flour evenly over sautéed vegetables and cook, stirring constantly, for 1 to 2 minutes to form a smooth roux.
03 - Gradually whisk in chicken broth to ensure the mixture stays lump-free. Stir in bay leaf and dried thyme.
04 - Stir in the uncooked rice. Bring mixture to a gentle boil, then reduce heat to low, covering partially. Simmer for 15 to 18 minutes, until rice is nearly tender.
05 - Add cooked chicken, whole milk, and heavy cream. Continue to simmer gently for an additional 8 to 10 minutes, allowing the soup to thicken and rice to finish cooking.
06 - Remove the bay leaf. Season base with salt and black pepper to preferred taste. Serve hot, garnished with fresh parsley if desired.
# Expert Suggestions:
01 -
- You can use leftover chicken and transform fridge odds and ends into pure comfort in less than an hour.
- The creamy broth feels soothing on brisk evenings and the rice gives it a homemade heartiness that never disappoints.
02 -
- If you rush the roux, the flour won’t cook out and you’ll taste the difference (not in a good way).
- Adding the dairy too quickly or at a full boil can make the soup lose its silky texture, so go low and slow for creaminess.
03 -
- Letting the soup sit off heat for 10 minutes softens the rice perfectly and melds the flavors, all while keeping everything creamy.
- Using rotisserie chicken for a shortcut brings another layer of savory goodness, especially if you toss in any leftover drippings.