Creamy Chicken Rice Soup (Print Version)

Velvety chicken-and-rice soup with shredded chicken, sautéed vegetables and creamy broth — perfect for cozy 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

# Step-by-Step Guide:

01 - Melt butter in a large soup pot over medium heat. Add chopped onion, diced carrots, celery, and minced garlic. Sauté for 5 to 6 minutes until the vegetables are softened.
02 - Sprinkle flour evenly over the softened vegetables. Stir constantly for 1 to 2 minutes to create a smooth roux, ensuring the flour is fully incorporated and lightly cooked.
03 - Gradually whisk in chicken broth to prevent lumps. Incorporate the bay leaf and dried thyme, mixing thoroughly.
04 - Stir in uncooked long-grain white rice. Bring mixture to a boil, then reduce to low heat and simmer, partially covered, for 15 to 18 minutes or until rice is nearly tender.
05 - Add shredded cooked chicken, whole milk, and heavy cream. Simmer gently for 8 to 10 minutes, stirring occasionally, until soup thickens and rice is fully cooked through.
06 - Remove the bay leaf. Adjust seasoning with salt and black pepper according to taste. Serve hot, garnished with fresh parsley as desired.

# Expert Suggestions:

01 -
  • This soup transforms leftover chicken into a rich, velvety dinner that tastes like you planned it all along.
  • The rice and veggies add heartiness without making things fussy, making it a go-to for busy weeknights or anyone craving classic comfort.
02 -
  • If you rush adding the flour, it clumps and leaves stubborn bits behind—it’s worth the extra minute for a smooth soup.
  • Swapping flour for cornstarch (mixed with water first) keeps it gluten-free without changing the silky texture.
03 -
  • Let the soup rest a few minutes before serving—the flavors seem to deepen as it cools slightly.
  • Use a rotisserie chicken for flavor and ease, especially on busy nights.

Go Back