ULTIMATE CREAMY CHICKEN SOUP

I can almost smell it now – the comforting aroma of simmering chicken, the subtle sweetness of vegetables, and that undeniably cozy feeling that only a warm bowl of soup can bring. My grandmother, bless her heart, always had a pot of something delicious simmering on the stove, and her Creamy Chicken and Rice Soup was legendary. It was the cure for everything, from a scraped knee to a broken heart. Today, I’m sharing all my secrets for the most amazing Creamy Chicken and Rice Soup you’ll ever make!

The Ultimate Creamy Chicken and Rice Soup Recipe

This isn’t just any chicken soup; this is *the* chicken soup. It’s rich, creamy, packed with flavor, and incredibly comforting. Forget those watery, bland soups you might have had before – this recipe is a game-changer. We’re talking about a soup so good, you’ll want to make it every week. And the best part? It’s surprisingly easy to make! So, grab your apron, and let’s get started!

Ingredients You’ll Need

Before we dive into the step-by-step instructions, let’s gather our ingredients. Don’t worry, you probably have most of these already!

• Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs (I prefer thighs for extra flavor, but breasts work great too!)
• Rice: 1 cup long-grain white rice, uncooked (Basmati or Jasmine are excellent choices)
• Vegetables:
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
• Broth: 8 cups chicken broth (low-sodium is best, so you can control the salt level)
• Cream: 1 cup heavy cream or half-and-half (for that luscious creaminess!)
• Butter: 2 tablespoons unsalted butter
• Flour: 2 tablespoons all-purpose flour (this is our secret weapon for thickening the soup)
• Seasoning:
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish – optional, but highly recommended!)

Step-by-Step Instructions

1. Sauté the Vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. The aroma at this point is already incredible!
2. Add Garlic: Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
3. Create a Roux: Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes. This creates a roux, which will thicken the soup beautifully. Make sure there are no lumps!
4. Pour in the Broth: Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming. It’s important to add the broth slowly and whisk thoroughly to ensure a smooth, creamy base.
5. Add Chicken and Seasoning: Add the chicken, thyme, rosemary, salt, and pepper to the pot. Bring the soup to a simmer.
6. Cook the Chicken: Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork.
7. Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
8. Add the Rice: Stir in the uncooked rice. Bring the soup back to a simmer, cover, and cook for 15-20 minutes, or until the rice is tender. Be sure to stir occasionally to prevent the rice from sticking to the bottom of the pot.
9. Stir in the Cream: Reduce the heat to low. Gently stir in the heavy cream or half-and-half. Do not boil the soup after adding the cream, as it could curdle.
10. Taste and Adjust: Taste the soup and adjust the seasoning as needed. You might want to add a little more salt, pepper, or even a pinch of red pepper flakes for a touch of heat.
11. Serve and Garnish: Ladle the Creamy Chicken and Rice Soup into bowls and garnish with fresh chopped parsley, if desired. Serve hot and enjoy!

Success Tips for Perfect Creamy Chicken and Rice Soup

Want to guarantee soup perfection every time? Here are a few golden tips to keep in mind:

• Don’t Skip the Roux: The roux is essential for thickening the soup and creating that signature creamy texture. Make sure to cook the flour for at least a minute or two to get rid of that raw flour taste.
• Use Quality Broth: The flavor of your broth will greatly impact the overall taste of the soup. Opt for a good-quality chicken broth, or even better, make your own!
• Control the Cream: Add the cream at the very end and don’t boil the soup afterward. This will prevent the cream from curdling and ensure a smooth, velvety texture.
• Don’t Overcook the Rice: Overcooked rice will make your soup mushy. Keep an eye on the rice while it’s cooking and test it frequently. You want it to be tender but still have a slight bite.
• Adjust Seasoning to Taste: Seasoning is key! Don’t be afraid to taste and adjust the salt, pepper, and other spices to your liking.

Variations and Add-Ins

The beauty of this Creamy Chicken and Rice Soup is that it’s incredibly versatile. Feel free to customize it to your liking with these fun variations and add-ins:

• Vegetables: Add other vegetables like peas, corn, green beans, or mushrooms.
• Cheese: Stir in some shredded cheddar cheese or Parmesan cheese for extra flavor and creaminess. Consider making a batch of Broccoli Cheese Soup for a different cheesy soup experience!
• Herbs: Experiment with different herbs like dill, oregano, or basil.
• Spices: Add a pinch of red pepper flakes for a little heat, or a dash of smoked paprika for a smoky flavor.
• Lemon: Squeeze a little fresh lemon juice into the soup for a bright, tangy flavor. You might also enjoy our Slow Cooker Lemon Herb Chicken & Rice if you love that flavor combination.
• Different Types of Rice: Try using brown rice for a nuttier flavor and added fiber. Just keep in mind that brown rice will take longer to cook.
• Make it Spicy: Add a can of diced tomatoes with green chilies for a spicy kick. Or, for a milder option, you could try our Creamy White Chicken Chili.

Make-Ahead and Storage Instructions

This Creamy Chicken and Rice Soup is perfect for making ahead of time. Here’s how to store it properly:

• Refrigerator: Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, you can freeze the soup. However, keep in mind that the texture of the rice and cream may change slightly after freezing and thawing. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or freezer bags. Freeze for up to 2-3 months.
• Reheating: To reheat the soup, thaw it in the refrigerator overnight (if frozen). Then, heat it gently in a pot over medium heat, stirring occasionally, until heated through. If the soup is too thick, add a little chicken broth or water to thin it out.

Serving Suggestions

This Creamy Chicken and Rice Soup is a complete meal on its own, but here are a few serving suggestions to make it even more special:

• Serve with crusty bread or crackers: For dipping and soaking up all that delicious broth!
• Add a dollop of sour cream or Greek yogurt: For extra creaminess and tang.
• Sprinkle with chopped green onions or chives: For a fresh, vibrant flavor.
• Pair it with a side salad: For a light and refreshing contrast to the rich soup.

Why This Recipe Works

What makes this Creamy Chicken and Rice Soup so special? It’s the combination of several key elements:

• The Roux: The roux creates a stable and creamy base for the soup, preventing it from being watery or thin.
• The Quality of Ingredients: Using good-quality chicken broth, fresh vegetables, and flavorful herbs makes a huge difference in the overall taste of the soup.
• The Slow Simmer: Simmering the soup allows the flavors to meld together and deepen, creating a richer and more complex taste.
• The Cream: The addition of cream at the end adds a touch of indulgence and creates that signature creamy texture.

This recipe is also incredibly adaptable. If you’re looking for something similar but with a different cooking method, you might want to try our Crock Pot Chicken & Rice or even our Slow Cooker Chicken Stew. And if you’re short on time, the basic principles here also apply to a quick Creamy Chicken & Rice dish!

Troubleshooting Tips

Sometimes, things don’t go exactly as planned in the kitchen. Here are a few common issues you might encounter and how to fix them:

• Lumpy Soup: If your soup is lumpy, it’s likely due to the flour not being properly incorporated. Use an immersion blender to smooth out the soup, or strain it through a fine-mesh sieve.
• Thin Soup: If your soup is too thin, you can thicken it by simmering it uncovered for a longer period of time to reduce the liquid, or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
• Bland Soup: If your soup is bland, add more salt, pepper, or other spices to taste. You can also add a splash of lemon juice or a dash of hot sauce for extra flavor.
• Overcooked Rice: If your rice is overcooked and mushy, there’s not much you can do to fix it. Next time, be sure to keep a close eye on the rice while it’s cooking and test it frequently.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients you use.

• Calories: Approximately 350-400 per serving
• Fat: 20-25g
• Protein: 25-30g
• Carbohydrates: 20-25g

This Creamy Chicken and Rice Soup is a comforting and satisfying meal that is also relatively healthy. It’s packed with protein, vitamins, and minerals, and it’s a great way to get your daily dose of vegetables.

Final Thoughts

There you have it – my ultimate recipe for Creamy Chicken and Rice Soup! I hope you enjoy making it as much as I do. It’s a truly magical combination of flavors and textures that is sure to warm your heart and soul. Remember to have fun in the kitchen, experiment with different variations, and make it your own. Happy cooking!

Ultimate Creamy Chicken and Rice Soup

Amelia

This creamy chicken and rice soup is the ultimate comfort food, perfect for a cozy night in. Rich, flavorful, and packed with wholesome ingredients, it’s surprisingly easy to make and will quickly become a family favorite. This recipe delivers a creamy, satisfying soup that’s far from bland.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 400 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Whisk
• Two forks
• Ladle
• Bowls

Ingredients

  

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

Instructions

 

• Melt the butter in a large pot or Dutch oven over medium heat.
• Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
• Stir in the minced garlic and cook for another minute, until fragrant.
• Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to create a roux.
• Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming.
• Add the chicken, thyme, rosemary, salt, and pepper to the pot. Bring the soup to a simmer.
• Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork.
• Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
• Stir in the uncooked rice. Bring the soup back to a simmer, cover, and cook for 15-20 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
• Reduce the heat to low. Gently stir in the heavy cream or half-and-half. Do not boil the soup after adding the cream.
• Taste the soup and adjust the seasoning as needed.
• Ladle the Creamy Chicken and Rice Soup into bowls and garnish with fresh chopped parsley, if desired. Serve hot.

Notes

For a richer flavor, use chicken thighs instead of chicken breasts. To prevent the cream from curdling, ensure the soup is not boiling when adding the cream and stir gently. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. When reheating, add a splash of chicken broth if needed to thin the soup to your desired consistency. For added flavor, consider adding a bay leaf during the simmering process and remove it before serving.