There’s something deeply comforting about a warm bowl of creamy chicken and rice soup. This recipe brings together tender chicken, hearty rice, and a velvety broth for the ultimate cold-weather dish. Whether it’s a chilly evening or you’re just in need of a little culinary hug, this soup is a go-to for cozying up at the table. It’s also perfect for making ahead, freezing, or serving to loved ones who could use a warm, home-cooked meal.
The roots of this dish are steeped in tradition—reminiscent of the soups many of us grew up enjoying, where the kitchen was filled with the soothing aroma of simmering broth and herbs. Each spoonful carries the perfect balance of savory chicken, earthy vegetables, and creamy goodness, making it a favorite for generations. Let’s dive into how to bring this classic comfort food to your table.
Why You’ll Love This Recipe
- Hearty and Filling: Packed with protein and rice, this soup is a meal on its own.
- Simple Ingredients: No fancy pantry items here—just wholesome staples.
- Customizable: Add your favorite veggies or spices to make it uniquely yours.
- Make-Ahead Friendly: Tastes even better the next day as the flavors meld together.
- Family-Friendly: Kids and adults alike will love its creamy, mild flavor.
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup uncooked long-grain white rice
- 1 cup whole milk
- 1 cup heavy cream
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley, for garnish
How to Make Creamy Chicken and Rice Soup:
Step-by-Step Instructions:
- Start with the Base
Heat butter and olive oil in a large pot or Dutch oven over medium heat. Once melted, add diced onions, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and become fragrant. The smell of onions and carrots cooking together will make your kitchen feel like a cozy haven! - Add the Garlic and Herbs
Stir in minced garlic, dried thyme, and parsley. Cook for about 1 minute, letting the garlic and herbs release their aromas into the vegetables. - Create the Roux
Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook the flour mixture for 1–2 minutes, which helps eliminate any raw flour taste and ensures a silky soup texture later. - Add the Broth
Gradually pour in the chicken broth while stirring to combine. This step prevents lumps from forming. Bring the mixture to a gentle boil. - Incorporate the Chicken and Rice
Add the shredded chicken and uncooked rice to the pot. Stir everything together, reduce the heat to low, and cover. Let the soup simmer for about 20–25 minutes, or until the rice is tender. Be sure to stir occasionally to prevent the rice from sticking to the bottom. - Make it Creamy
Slowly stir in the milk and heavy cream, allowing the soup to thicken and reach its creamy consistency. Season generously with salt and pepper to taste. - Finishing Touches
Remove the soup from heat and garnish with freshly chopped parsley. Serve it up in warm bowls and prepare to savor every creamy, hearty bite.
Helpful Tips:
- Rice Choices: For a slightly nutty flavor and firmer texture, substitute white rice with brown rice. Keep in mind that brown rice takes longer to cook, so adjust the simmering time accordingly.
- Thicker Soup: If you like an even thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the soup during the final simmer.
- Vegetable Swaps: Feel free to toss in your favorite veggies like spinach, kale, or diced potatoes for added nutrients and color.
- Make It Lighter: Use half-and-half instead of heavy cream for a lighter version.
Details:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free adaptable (use gluten-free flour)
Notes:
- Storing Leftovers: Refrigerate in an airtight container for up to 4 days. The soup thickens as it sits; simply add a splash of broth or milk when reheating.
- Freezing: Freeze portions in airtight containers for up to 3 months. Let thaw overnight in the fridge before reheating on the stovetop.
- Adjusting Consistency: Add more chicken broth if the soup becomes too thick after storage.
Nutritional Information (Per Serving):
- Calories: 350
- Protein: 22g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 2g
- Sodium: 800mg
Frequently Asked Questions:
Q: Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a fantastic time-saver and works beautifully in this recipe.
Q: What’s the best rice to use?
Long-grain white rice or jasmine rice work best. Avoid instant or quick-cooking rice, as they can turn mushy in the soup.
Q: Can I make this dairy-free?
Yes! Substitute coconut milk or a dairy-free cream alternative for the heavy cream and milk. The flavor will be slightly different, but still delicious.
Related Recipes:
If you loved this Creamy Chicken and Rice Soup, you’ll want to try these other comforting dishes:
Conclusion:
Creamy Chicken and Rice Soup is the epitome of comfort food. It’s simple, satisfying, and always a crowd-pleaser. Whether you’re feeding a family, meal-prepping for the week, or cozying up solo, this recipe will warm your soul and your stomach. So grab your favorite soup pot, and let’s make some magic happen in the kitchen!
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Creamy Chicken and Rice Soup
Description
There’s something deeply comforting about a warm bowl of creamy chicken and rice soup. This recipe brings together tender chicken, hearty rice, and a velvety broth for the ultimate cold-weather dish. Whether it’s a chilly evening or you’re just in need of a little culinary hug, this soup is a go-to for cozying up at the table. It’s also perfect for making ahead, freezing, or serving to loved ones who could use a warm, home-cooked meal.
The roots of this dish are steeped in tradition—reminiscent of the soups many of us grew up enjoying, where the kitchen was filled with the soothing aroma of simmering broth and herbs. Each spoonful carries the perfect balance of savory chicken, earthy vegetables, and creamy goodness, making it a favorite for generations. Let’s dive into how to bring this classic comfort food to your table.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup uncooked long-grain white rice
- 1 cup whole milk
- 1 cup heavy cream
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Start with the Base
Heat butter and olive oil in a large pot or Dutch oven over medium heat. Once melted, add diced onions, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and become fragrant. The smell of onions and carrots cooking together will make your kitchen feel like a cozy haven! - Add the Garlic and Herbs
Stir in minced garlic, dried thyme, and parsley. Cook for about 1 minute, letting the garlic and herbs release their aromas into the vegetables. - Create the Roux
Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook the flour mixture for 1–2 minutes, which helps eliminate any raw flour taste and ensures a silky soup texture later. - Add the Broth
Gradually pour in the chicken broth while stirring to combine. This step prevents lumps from forming. Bring the mixture to a gentle boil. - Incorporate the Chicken and Rice
Add the shredded chicken and uncooked rice to the pot. Stir everything together, reduce the heat to low, and cover. Let the soup simmer for about 20–25 minutes, or until the rice is tender. Be sure to stir occasionally to prevent the rice from sticking to the bottom. - Make it Creamy
Slowly stir in the milk and heavy cream, allowing the soup to thicken and reach its creamy consistency. Season generously with salt and pepper to taste. - Finishing Touches
Remove the soup from heat and garnish with freshly chopped parsley. Serve it up in warm bowls and prepare to savor every creamy, hearty bite.
Notes
- Storing Leftovers: Refrigerate in an airtight container for up to 4 days. The soup thickens as it sits; simply add a splash of broth or milk when reheating.
- Freezing: Freeze portions in airtight containers for up to 3 months. Let thaw overnight in the fridge before reheating on the stovetop.
- Adjusting Consistency: Add more chicken broth if the soup becomes too thick after storage.