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Creamy Chicken and Rice Soup Recipe

American · Soup · 55 min total

A comforting, creamy chicken and rice soup that's perfect for chilly days. This one-pot recipe is easy to make and packed with flavor.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 1/2 cups cooked chicken, shredded
• 1 cup uncooked long-grain white rice
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes until lightly golden.
3. Slowly whisk in chicken broth, then add milk and heavy cream. Bring to a gentle simmer.
4. Stir in chicken, rice, thyme, salt, and pepper. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is tender, stirring occasionally.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Tips

• For a thicker soup, use an extra tablespoon of flour or let it simmer uncovered for a few minutes.
• 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 milk or broth when reheating.
• To make it dairy-free, substitute butter with olive oil, and use unsweetened almond milk and coconut cream instead of milk and heavy cream.

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