BEST WHITE CHICKEN RICE SOUP

Imagine a bowl filled with creamy, savory broth, tender shredded chicken, and perfectly cooked rice – that’s exactly what this White Chicken Rice Soup delivers. It’s pure comfort in a bowl, a hug from the inside out, and it’s easier to make than you might think! I’m here to show you how to create the most delicious version you’ve ever tasted, guaranteed to become a family favorite.

The Magic Starts Here: Gather Your Ingredients

For the Soup:

• Chicken: 1.5 lbs boneless, skinless chicken breasts (or thighs, for richer flavor)
• Aromatics: 1 large onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 3 cloves garlic, minced
• Rice: 1 cup long-grain white rice, rinsed
• Broth: 8 cups chicken broth (low sodium is best, so you can control the salt)
• Dairy: 1 cup heavy cream (or half-and-half for a lighter soup)
• Butter: 2 tablespoons unsalted butter
• Flour: 2 tablespoons all-purpose flour
• Herbs & Spices: 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon ground nutmeg (trust me on this one!); salt and pepper to taste; fresh parsley, chopped (for garnish)
• Bay Leaf: 1 bay leaf

Let’s Talk Chicken (and Choices!)

Okay, let’s get real about the chicken. I usually opt for boneless, skinless chicken breasts because they’re lean and readily available. However, using chicken thighs will result in a richer, more flavorful broth. It’s a personal preference thing, so go with what you love! And if you happen to have leftover rotisserie chicken, even better! You can shred it and add it in during the last few minutes of cooking. This is a great way to save time and add even more flavor. It also provides an excellent short cut similar to what is done in Rotisserie Chicken Mushroom Soup.

No matter which cut you choose, you’ll want to make sure that it is cooked all the way through before you start shredding it. If you do not want to use chicken, then you can use beef. Another great recipe that combines beef with rice is Mexican Beef And Rice Soup.

Building Flavor: The Aromatic Foundation

Don’t underestimate the power of those humble aromatics! The onion, carrots, celery, and garlic are the unsung heroes of this White Chicken Rice Soup. They create a flavorful base that elevates the entire dish. Make sure to chop them into relatively uniform pieces so they cook evenly. And don’t be shy with the garlic! It adds a wonderful depth of flavor. If you are a fan of garlic, you will love the flavor packed into Garlic Chicken Gnocchi Soup!

Rice Matters: Choosing the Right Grain

For this White Chicken Rice Soup, I strongly recommend using long-grain white rice. It holds its shape well during cooking and doesn’t become mushy. Be sure to rinse the rice before adding it to the soup. This removes excess starch and prevents the soup from becoming too thick and gummy. Rinsing the rice is a simple step, but it makes a big difference in the final texture of the soup. If you are a fan of using rice in the instant pot, check out this Instant Pot Chicken And Rice!

The Creamy Dream: Getting the Texture Right

The cream is what transforms this soup from good to *amazing*. I usually use heavy cream for the ultimate richness, but half-and-half works just as well if you’re looking to lighten things up a bit. The key is to add the cream slowly, stirring constantly, at the very end of the cooking process. This prevents the cream from curdling and ensures a smooth, velvety texture. For a different creamy texture, you should try this recipe for Creamiest Crockpot Chicken Chowder.

Speaking of texture, this White Chicken And Rice Soup is all about finding the perfect balance. You want the broth to be creamy but not too thick, the rice to be tender but not mushy, and the chicken to be perfectly shredded. It’s a delicate dance, but with a little practice, you’ll master it in no time!

Step-by-Step Instructions: Let’s Get Cooking!

Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!

Step 2: Cook the Chicken

1. Add the chicken breasts (or thighs) to the pot.
2. Pour in the chicken broth, making sure the chicken is fully submerged.
3. Add the dried thyme, rosemary, nutmeg, bay leaf, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.

Step 3: Shred the Chicken and Add the Rice

1. Remove the chicken from the pot and shred it with two forks.
2. Add the shredded chicken back to the pot.
3. Stir in the rinsed rice.
4. Simmer for another 15-20 minutes, or until the rice is cooked and tender.

Step 4: Cream It Up!

1. Remove the bay leaf.
2. Reduce the heat to low.
3. Slowly pour in the heavy cream (or half-and-half), stirring constantly.
4. Heat through, but do not boil.

Step 5: Serve and Enjoy!

1. Taste and adjust seasoning as needed.
2. Garnish with fresh chopped parsley.
3. Serve hot and enjoy!

Pro Tips and Troubleshooting

Okay, let’s talk about some common issues and how to avoid them. One of the biggest concerns with Chicken And Rice Soup Recipes is the rice becoming mushy. The key is to not overcook it. Keep an eye on it and test it frequently. If it starts to get too soft, remove the pot from the heat. Also, make sure to rinse your rice before using it! Another common problem is the cream curdling. To prevent this, make sure to add the cream slowly and over low heat. Do not let the soup boil after adding the cream.

If your soup is too thick, simply add a little more chicken broth to thin it out. If it’s too thin, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup. Simmer for a few minutes until thickened. This tip is also very useful when making Chicken Pot Pie Soup.

Variations: Make It Your Own!

The beauty of this White Chicken Rice Soup recipe is that it’s incredibly versatile. Feel free to experiment and make it your own! Add some chopped vegetables, such as peas, green beans, or corn. Spice it up with a pinch of red pepper flakes or a dash of hot sauce. For a smoky flavor, add a few drops of liquid smoke. If you want a spicy kick, try Southwest Chicken Soup Fiesta.

You can also easily adapt this recipe to use different types of rice. Brown rice will add a nutty flavor and chewier texture, but it will require a longer cooking time. Wild rice is another great option, but it can be quite expensive. For a hearty addition, you can consider using noodles like in this recipe for Creamy Chicken Noodle Soup.

Storage and Reheating

Leftover White Chicken Rice Soup can be stored in the refrigerator for up to 3-4 days. Be aware that the rice will continue to absorb liquid as it sits, so the soup may thicken considerably. When reheating, add a little chicken broth or water to thin it out as needed. You can reheat the soup on the stovetop over medium heat, or in the microwave. It’s also very important to allow the soup to cool completely before storing to avoid bacteria growing in the soup.

While you can freeze White Chicken And Rice Soup, the texture of the rice may change slightly upon thawing. It may become a bit softer. To minimize this, cook the rice slightly less than usual when making the soup, knowing that it will continue to cook during the reheating process. Make sure to properly store your soup to avoid it from going bad. Just like with Potato Soup, allowing the soup to cool down will prevent bacteria from growing.

Why This Recipe Stands Out

There are tons of Chicken And Rice Soup Recipes out there, but what makes this one so special? First, it’s incredibly flavorful, thanks to the aromatic vegetables, herbs, and spices. Second, it’s perfectly creamy, without being too heavy. And third, it’s easy to make, even for beginner cooks. This isn’t like some complicated soup recipe that requires hours of simmering and a million different ingredients. This is a simple, straightforward recipe that delivers amazing results every time.

If you’re in the mood for other comforting soups, you might also enjoy Lasagna Soup or even Chicken Taco Soup. Or if you’re looking for something extra special, why not give Marry Me Chicken Soup! a try?

Final Thoughts

There you have it – my absolute favorite White Chicken Rice Soup recipe! I truly believe this is the best version out there, and I can’t wait for you to try it. It’s the perfect meal for a chilly evening, a comforting remedy for a cold, or simply a delicious and satisfying dish any time of year. So, gather your ingredients, put on your apron, and let’s get cooking! You won’t regret it!

BEST WHITE CHICKEN RICE SOUP

Amelia Chen-Morrison

This White Chicken Rice Soup is a comforting and flavorful dish featuring tender chicken, perfectly cooked rice, and a creamy broth. It’s easy to make and perfect for a cozy meal on a chilly day, offering a delightful balance of richness and simplicity.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Fork (for shredding chicken)

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 8 cups chicken broth low sodium
• 1 cup long-grain white rice, rinsed
• 2 tablespoons all-purpose flour
• 1 cup heavy cream or half-and-half
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon ground nutmeg
• 1 bay leaf
• Salt to taste
• Pepper to taste
• Fresh parsley, chopped for garnish

Instructions

 

• In a large pot or Dutch oven, melt the butter over medium heat.
• Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
• Add the minced garlic and cook for another minute, until fragrant.
• Add the chicken breasts (or thighs) to the pot.
• Pour in the chicken broth, making sure the chicken is fully submerged.
• Add the dried thyme, rosemary, nutmeg, bay leaf, salt, and pepper.
• Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.
• Remove the chicken from the pot and shred it with two forks.
• Add the shredded chicken back to the pot.
• Stir in the rinsed rice.
• Simmer for another 15-20 minutes, or until the rice is cooked and tender.
• Remove the bay leaf.
• Reduce the heat to low.
• Slowly pour in the heavy cream (or half-and-half), stirring constantly.
• Heat through, but do not boil.
• Taste and adjust seasoning as needed.
• Garnish with fresh chopped parsley.
• Serve hot and enjoy!

Notes

For a richer flavor, use chicken thighs instead of chicken breasts. Rinsing the rice before cooking prevents the soup from becoming too thick. Add the cream slowly and do not boil the soup after adding the cream to prevent curdling. Store leftovers in the refrigerator for up to 3-4 days; the rice will absorb liquid, so add broth when reheating. For variations, add chopped vegetables like peas, green beans, or corn. To thin soup add more broth. To thicken soup, whisk 1 tbsp of cornstarch in 1 tbsp of cold water and add to soup; simmer until thickened.