Creamy Chicken and Rice Soup
This creamy chicken and rice soup is the ultimate comfort food, featuring tender shredded chicken, perfectly cooked rice, and a luxuriously velvety broth. A clever roux technique creates a rich, creamy texture without heavy cream, while sautéed aromatics and browned chicken build deep, layered flavor in every spoonful.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Whisk
- Wooden spoon or spatula
- Tongs
- Two forks (for shredding chicken)
- Medium saucepan (for cooking rice)
- Ladle
- Serving bowls
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup long-grain white rice, uncooked
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- ¼ cup fresh parsley, chopped
Instructions
- Season the chicken pieces generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of butter over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown. Remove the chicken to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon of butter. Once melted, add the diced onion, carrots, and celery. Cook for 6-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes. The mixture should look slightly golden and smell toasty.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk in a steady stream, still whisking. Bring the mixture to a gentle simmer—it will start to thicken after about 3-4 minutes. Add the thyme, rosemary, and a pinch of salt and pepper.
- Return the browned chicken to the pot along with any accumulated juices. Reduce the heat to low, cover, and let it simmer for 20 minutes.
- While the soup simmers, cook the rice according to package directions in a separate pot. Fluff the cooked rice with a fork and set aside.
- After 20 minutes, remove the chicken from the pot using tongs. Place it on a cutting board and let it cool for a few minutes. Use two forks to shred the meat into bite-sized pieces.
- Return the shredded chicken to the pot. Stir in the cooked rice and let everything heat through for 2-3 minutes. Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and stir in the fresh parsley.
- Ladle the soup into bowls and garnish with additional parsley or a sprinkle of black pepper.
Notes
For extra flavor, brown the butter before adding the onions, or toss a Parmesan rind into the broth while it simmers. To make it dairy-free, use unsweetened oat milk or canned coconut milk. For a gluten-free version, replace the flour with a gluten-free all-purpose blend or a cornstarch slurry (2 tablespoons cornstarch mixed with ¼ cup cold water). Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits; add a splash of broth or milk when reheating. The rice is best stored separately to prevent it from becoming mushy.