Ultimate Creamy Chicken and Rice Soup
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.
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.