Ultimate Creamy Chicken and Rice Soup
The Ultimate Comfort in a Bowl
Ever walked into a kitchen and immediately felt your worries melt away with the aroma of something warm bubbling on the stovetop? That’s the magic of Ultimate Creamy Chicken and Rice Soup! This one-pot wonder is not just quick and easy to make; it also wraps you in a cozy hug with its creamy goodness. Perfect for those chilly evenings or anytime you need a little extra comfort in a bowl!
Why Make This Recipe
You’ll love this soup for a few reasons:
- One-pot cleanup: Who has time for a mountain of dishes? With this soup, you only need a pot—thank you, easy cleanup!
- Budget-friendly: Filling and wholesome, this recipe makes your wallet happy. Cheaper than takeout, plus you know what’s in it!
- Family-approved: Kids love it (and so do picky eaters). Who could resist that creamy, dreamy goodness?
Ready to dive in? Let’s go!
Ingredients
You don’t need fancy stuff — just these basics!
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice, uncooked
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
Let’s get cookin’! Follow these simple steps to create your creamy masterpiece:
- Melt the butter: In a large pot or Dutch oven over medium heat, melt the butter.
- Sauté the veggies: Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the veggies soften and the onion turns translucent.
- Garlic time: Stir in the minced garlic and cook for another minute until it’s all fragrant and making you hungry.
- Make a roux: Sprinkle the flour over the veggies and stir continuously for 1-2 minutes to create a lovely roux.
- Add the broth: Gradually pour in the chicken broth, whisking constantly to avoid any lumps (we want smooth soup!).
- Simmer with chicken: Toss in the chicken, thyme, rosemary, salt, and pepper. Bring the soup to a gentle simmer.
- Cook the chicken: Reduce the heat to low, cover, and let it simmer for 20-25 minutes until the chicken is cooked through and shreds easily.
- Shred the chicken: Remove the chicken from the pot, shred it with two forks, then return it to the pot.
- Add the rice: Stir in the uncooked rice. Bring the soup back to a simmer, cover, and cook for 15-20 minutes until the rice is tender. Remember to stir occasionally so it doesn’t stick!
- Cream it up: Reduce the heat to low, gently stir in the heavy cream (no boiling after this step!), and adjust seasoning as needed.
- Serve it hot: Ladle your Creamy Chicken and Rice Soup into bowls and garnish with fresh chopped parsley. Enjoy!
How to Make Ultimate Creamy Chicken and Rice Soup (Overview)
This soup comes together like a dream! Start by sautéing your veggies in butter to build those flavors – trust me, it’s essential. Next, make a roux with flour and whisk in your chicken broth to bring everything together. Toss in the chicken with some herbs, let it simmer until cooked through, and then add in rice for that perfect filling touch. Don’t forget the cream at the end for that rich texture! Pro tip: Don’t skip toasting the garlic—it makes all the difference! 🧄
How to Serve Ultimate Creamy Chicken and Rice Soup
Serve this soup hot and steaming in a bowl. Picture: creamy white soup dotted with tender bits of chicken, vibrant orange carrots, and green specks of parsley. Grab some fresh bread or crusty rolls to soak up every last drop. The aroma? Pure bliss. If you want to jazz it up, sprinkle a little extra parsley for that pop of color!
How to Store Ultimate Creamy Chicken and Rice Soup
Got leftovers? This soup keeps well! Store it in the fridge for up to 4 days or freeze for up to 3 months. When reheating, add a splash of broth or cream to bring back that creamy consistency; it thickens up a bit in the fridge. 😋
Tips to Make Ultimate Creamy Chicken and Rice Soup
- Timing is key: Cook the rice just until tender; no one wants mushy soup!
- Ingredient swaps: Feel free to swap in other veggies like peas or corn for a personal touch.
- Herb your way: Experiment with fresh herbs for a brighter flavor—basil or dill could be fun!
- Thicker vs. thinner: For a thicker soup, let it simmer longer after adding the rice.
- Protein power: Leftover rotisserie chicken? Use that instead for a super quick version!
Variation
Want to shake things up? Try mushroom or spinach for an earthy twist. Make it vegan by swapping chicken with your favorite plant-based protein and use vegetable broth and coconut cream. Feeling adventurous? Add a touch of lemon for a zesty finish!
FAQs
Can I make this soup ahead of time?
Absolutely! It’s even better the next day once it sits and the flavors meld together.
Can I freeze leftover soup?
Yes! Just be sure to cool it completely before transferring to freezer-safe containers.
What if I don’t have heavy cream?
You can use half-and-half or even full-fat milk for a lighter option—you won’t be disappointed!
📌 Pin this recipe for your next cozy dinner night!
Creamy Chicken and Rice Soup
Ingrédients
Method
- In a large pot or Dutch oven over medium heat, melt the butter.
- Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the veggies soften and the onion turns translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the veggies and stir continuously for 1-2 minutes.
- Gradually pour in the chicken broth, whisking constantly to avoid lumps.
- Toss in the chicken, thyme, rosemary, salt, and pepper. Bring the soup to a gentle simmer.
- Reduce the heat to low, cover, and let it simmer for 20-25 minutes until the chicken is cooked through and shreds easily.
- Remove the chicken from the pot, shred it, and return it to the pot.
- Stir in the uncooked rice, bring the soup back to a simmer, cover, and cook for 15-20 minutes until the rice is tender.
- Reduce the heat to low, gently stir in the heavy cream, and adjust seasoning as needed.
- Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
