Ultimate Creamy Chicken and Rice Soup
This creamy chicken and rice soup is the ultimate comfort food, perfect for warming you up on a cold day. Made with simple ingredients and packed with flavor, it's a quick and easy meal the whole family will love. This recipe is easily customizable to your preferences and can be made ahead of time.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Meat thermometer
- Two forks
- Ladle
- Bowls
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth low sodium is best!
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper
- 1 cup uncooked long-grain rice
- 1 cup heavy cream
- ½ cup milk whole or 2%
- ¼ cup chopped fresh parsley for garnish
- Salt to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. The onions should be translucent and fragrant.
- Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant. Be careful not to burn the garlic!
- Pour in the chicken broth and bring to a boil.
- Gently place the chicken breasts into the boiling broth. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Carefully remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Stir the uncooked rice into the simmering broth. Cover the pot and cook for 15-20 minutes, or until the rice is tender. Make sure to stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Add the shredded chicken back into the pot with the rice and broth.
- Reduce the heat to low. Gently stir in the heavy cream and milk. Heat through, but do not boil. Boiling can cause the cream to curdle.
- Season the soup with salt and pepper to taste.
- Ladle the Creamy Chicken and Rice Soup into bowls.
- Garnish with fresh parsley and serve immediately.
Notes
For a thicker soup, add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water to the simmering soup in the last few minutes of cooking. If you prefer a thinner soup, add a little more broth. The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Freezing is possible, but the texture of the cream and rice may change slightly. For best results, omit the cream and milk until after thawing and reheating. Adding a bay leaf during simmering enhances the savory flavor.