Creamy Chicken Rice Soup (Printable)
Velvety chicken and rice with tender vegetables in a rich, creamy broth — cozy, one-pot comfort for busy nights.
# 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 - Melt the unsalted butter in a large soup pot over medium heat. Add chopped onion, diced carrots, diced celery, and minced garlic. Cook, stirring occasionally, for 5 to 6 minutes until the vegetables are softened.
02 - Sprinkle the all-purpose flour evenly over the softened vegetables and stir constantly for 1 to 2 minutes until the mixture forms a pale roux.
03 - Gradually whisk in the chicken broth to prevent lumps from forming. Add the bay leaf and dried thyme, continuing to stir.
04 - Add the uncooked long-grain rice to the pot and stir. Bring the mixture to a boil, then reduce heat and simmer partially covered for 15 to 18 minutes, until the rice is almost tender.
05 - Add the cooked chicken, whole milk, and heavy cream. Continue to simmer gently for 8 to 10 minutes, until the soup thickens and the rice is fully cooked.
06 - Remove the bay leaf. Adjust seasoning with salt and black pepper to taste. Ladle hot soup into bowls and serve immediately. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- If you secretly crave rich, velvety soups that hug from the inside, this is the one that always delivers.
- It’s the failproof way I coaxed even the pickiest eaters into loving their vegetables—no drama, just empty bowls.
02 -
- Once, I skimped on the roux for speed, and the soup ended up thin and a little disappointing; don’t rush that part.
- Switching from store-bought to rotisserie chicken made the soup deeper and richer, even when I was pressed for time.
03 -
- Warm the milk and cream before adding, so nothing curdles when they hit the hot pot.
- Let the soup rest off the heat for a few minutes—the flavors meld and it’s easier to eat right away.