Creamy Chicken and Rice Soup
This creamy chicken and rice soup is rich, comforting, and packed with tender chicken, soft rice, and vegetables in a velvety broth. It’s an easy one-pot meal perfect for cozy dinners, meal prep, or when you need a warm, satisfying bowl of comfort food.
Ingredients
Soup Base
- 1 lb boneless skinless chicken breast or thighs
- 1 cup white rice uncooked
- 6 cups chicken broth
- 1 small onion diced
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 2 tbsp butter or olive oil
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 tsp dried thyme or Italian seasoning
Creamy Mixture
- 1 cup heavy cream or half-and-half
- 1 cup milk optional, for thinner consistency
- 2 tbsp flour or cornstarch slurry for gluten-free
- ½ cup grated parmesan cheese optional
Optional Add-Ins
- 1 cup spinach or kale
- ½ cup peas
- Fresh parsley for garnish
- Lemon juice for brightness
Instructions
Cook the Vegetables
- In a large pot or Dutch oven, heat butter or olive oil over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes until softened. Stir in garlic and cook for 1 minute.
Add Chicken and Broth
- Place chicken into the pot and pour in chicken broth. Add salt, pepper, and thyme. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
Add Rice
- Stir in uncooked rice. Continue simmering for 15–20 minutes until rice is tender and chicken is fully cooked (internal temp 165°F / 74°C).
Shred Chicken
- Remove chicken, shred or dice into bite-sized pieces, then return it to the pot.
Make It Creamy
- In a small bowl, whisk flour with a little milk to remove lumps. Stir into the soup along with cream and remaining milk. Simmer for 5–7 minutes until thickened.
Finish and Serve
- Stir in parmesan cheese if using. Adjust seasoning to taste. Garnish with parsley and serve warm.
Notes
- Chicken thighs provide extra flavor and tenderness.
- Rice thickens the soup as it sits — add broth when reheating if needed.
- For a lighter version, use half-and-half instead of heavy cream.
- Add vegetables during the last 5 minutes for better texture.
Nutrition
Calories: 420kcalCarbohydrates: 32gProtein: 28gFat: 20gSaturated Fat: 9gSodium: 780mgFiber: 2gSugar: 4g
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