BEST WHITE CHICKEN RICE SOUP
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.
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.