Creamy Chicken Rice Soup (Printable)
Velvety chicken and rice with carrots, celery and thyme in a creamy broth — cozy, satisfying comfort for chilly nights.
# What You Need:
→ Meats
01 - 2 cups cooked chicken, shredded or diced
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
→ Grains
06 - 1/2 cup long-grain white rice, uncooked
→ Liquids
07 - 4 cups chicken broth
08 - 2 cups whole milk
09 - 1 cup heavy cream
→ Spices & Seasonings
10 - 1 bay leaf
11 - 1/2 teaspoon dried thyme
12 - Salt and black pepper, to taste
→ Fats
13 - 2 tablespoons unsalted butter
→ Thickeners
14 - 2 tablespoons all-purpose flour
# How To Make It:
01 - Melt butter in a large soup pot over medium heat. Add chopped onion, diced carrots, celery, and minced garlic. Cook for 5 to 6 minutes, stirring frequently, until vegetables are softened.
02 - Sprinkle flour over the sautéed vegetables, stirring constantly for 1 to 2 minutes to form a pale roux.
03 - Slowly whisk in chicken broth to prevent lumps. Add bay leaf and dried thyme.
04 - Stir in uncooked rice. Bring mixture to a boil, then lower heat and simmer partially covered for 15 to 18 minutes, until rice is nearly tender.
05 - Add cooked chicken, whole milk, and heavy cream. Simmer gently for another 8 to 10 minutes, stirring occasionally, until soup thickens and the rice is fully cooked.
06 - Remove bay leaf. Season with salt and black pepper to taste.
07 - Ladle the hot soup into bowls. Garnish with chopped fresh parsley if desired. Serve immediately.
# Expert Suggestions:
01 -
- The touch of cream turns each spoonful lush, and using leftover chicken makes this secretly quick on a weeknight.
- It became a favorite because the ingredients are simple, but the final flavor feels like you fussed for hours.
02 -
- Once, I let the milk reach a hard boil by accident and it split—keep the heat low when adding dairy for a velvety result.
- Switching out the flour for a cornstarch slurry gave my gluten-free friend a soup just as creamy, with no odd taste.
03 -
- Always add the dairy slowly and on low heat—you want it to meld, not separate.
- Using a whisk to add the broth to the roux keeps your base lump-free every time.