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Creamy Chicken and Rice Soup
Antonio Morelli

Creamy Chicken and Rice Soup Recipe Card

A cozy, creamy bowl of comfort made with tender chicken, rice, and hearty vegetables simmered in a flavorful, velvety broth. Perfect for chilly nights, sick days, or meal prep!
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 5 People
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American, Fall/Winter Recipe
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter or olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 celery stalks, chopped
  • 1 medium carrot, diced
  • 3 cups cooked, shredded chicken
  • ¾ cup long-grain white or brown rice (uncooked)
  • 5 chicken broth
  • 1 cup whole milk or heavy cream
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Optional: peas, corn, or spinach

Equipment

  • Large soup pot or Dutch oven
  • Ladle
  • Chopping board & knife
  • Measuring cups/spoons
  • Wooden spoon or spatula
  • Small whisk (if making a roux)

Method
 

  1. Sauté veggies: In a large pot, melt butter and sauté onion, garlic, celery, and carrots until soft (about 5–6 minutes).
  2. Add flour (if using): Stir in flour and cook for 1 minute to form a light roux.
  3. Pour in broth & add rice: Stir slowly while adding the chicken broth. Add rice and thyme.
  4. Simmer: Now boil the soup, reduce the heat and simmer it gently for at least for 25 minutes until you get the perfectly cooked.
  5. Add chicken & cream: Stir in shredded chicken and milk or cream. Simmer on low for 5–7 minutes.
  6. Adjust seasonings: Add salt, pepper, and optional veggies. Cook for another 2–3 minutes.
  7. Rest & serve: Let it sit for 5 minutes before serving to allow it to thicken naturally.

Notes

  • You can use rotisserie chicken for convenience.
  • Make it dairy-free by using coconut milk or oat cream.
  • Add a squeeze of lemon juice before serving for brightness.
  • Keeps well in the fridge for up to 3 days; add broth when reheating.