Creamy Chicken Rice Soup (Print)
Comforting bowl of tender chicken, rice and vegetables in a silky, savory cream broth.
# What You 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 unsalted butter in a large soup pot over medium heat. Add onion, carrots, celery, and garlic; sauté 5–6 minutes until vegetables are soft and fragrant.
02 - Sprinkle all-purpose flour over the vegetables. Stir constantly for 1–2 minutes to develop a pale, smooth roux.
03 - Gradually whisk in chicken broth to ensure a lump-free base. Add bay leaf and dried thyme for aromatic depth.
04 - Stir in uncooked white rice. Bring mixture to a boil, then reduce to low heat and simmer partially covered for 15–18 minutes, until rice is nearly tender.
05 - Add shredded chicken, whole milk, and heavy cream. Simmer gently for an additional 8–10 minutes, stirring occasionally, until soup thickens and rice is fully cooked.
06 - Remove the bay leaf. Adjust flavor with salt and black pepper as needed. Serve hot, garnished with fresh parsley if desired.
# Expert Tips:
01 -
- This soup comes together with everyday ingredients—no special shopping trip needed.
- It’s impossibly creamy, yet light enough that you’ll want seconds (no heavy, stodgy bowl here).
02 -
- Add broth slowly to the roux, whisking well, or you’ll end up with lumpy soup — I learned that after my first attempt.
- If you overcook the rice, it’ll soak up all your lovely broth and turn the soup stodgy by tomorrow—be gentle with simmering times.
03 -
- Use warm milk and cream to avoid shocking the soup when you add dairy—no curdling, ever.
- Sauté vegetables until fragrant but not browned; you’re building gentle flavors, not caramelizing.