Creamy Chicken Rice Soup (Printer-Friendly)
Tender chicken, rice and vegetables in a creamy, thickened broth for a warm, hearty meal ready in about 50 minutes.
# What You’ll 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 - In a large pot, melt unsalted butter over medium heat. Add chopped onion, diced carrots, diced celery, and minced garlic. Sauté for 5 to 6 minutes until the vegetables soften and release fragrance.
02 - Sprinkle all-purpose flour evenly over the vegetables. Stir constantly for 1 to 2 minutes to form a smooth roux and remove the raw flour taste.
03 - Gradually whisk in chicken broth to avoid lumps. Add the bay leaf and dried thyme, ensuring an even consistency.
04 - Stir in uncooked white rice. Bring the liquid to a gentle boil. Reduce heat and simmer, partially covered, for 15 to 18 minutes until the rice approaches tenderness.
05 - Stir in cooked chicken, whole milk, and heavy cream. Simmer gently for 8 to 10 minutes, allowing the soup to thicken and the rice to finish cooking.
06 - Remove the bay leaf. Adjust salt and black pepper to taste. Serve hot, garnished with fresh parsley if desired.
# Helpful Hints:
01 -
- The kind of creamy, satisfying soup that even picky eaters ask for seconds of when you least expect it.
- It’s a clever way to stretch leftover chicken into a dinner that feels special, even midweek.
02 -
- Adding cream too quickly or over high heat will split the soup—keep it gentle for creamy magic.
- Using leftover rice may sound tempting, but it gets mushy fast and won’t thicken the broth the same way.
03 -
- Fish out the bay leaf before serving—you’ll thank yourself later.
- Don’t skip rinsing the rice first, or you risk gluey soup instead of creamy comfort.