Description
Creamy chicken and rice soup is a cozy, comforting classic loaded with tender chicken, hearty rice, and a rich, velvety broth. Perfect for chilly days, this one-pot meal is easy to make and filled with vegetables and herbs that bring out home-cooked flavor in every spoonful.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour (or cornstarch for gluten-free)
- 6 cups chicken broth
- 1 cup cooked white rice (or ¾ cup uncooked if cooking in soup)
- 2 cups cooked shredded chicken
- 1 cup whole milk or half-and-half
- Optional: ¼ cup heavy cream for extra richness
Instructions
- Heat Oil and Butter: In a large pot or Dutch oven, heat olive oil and butter over medium heat until melted and shimmering.
- Sauté Vegetables: Add diced onion, chopped carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened but not browned.
- Add Aromatics and Seasonings: Stir in minced garlic, dried thyme, dried parsley, salt, and black pepper. Cook for another minute to release the flavors.
- Create Roux: Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 1 to 2 minutes to remove the raw flour taste, stirring constantly to avoid burning.
- Add Chicken Broth: Gradually whisk in the chicken broth, stirring continuously to prevent lumps and create a smooth base.
- Simmer and Cook Rice: Bring the soup to a simmer. If using uncooked rice, add it now and cook for 15 to 18 minutes until the rice is tender.
- Add Cooked Ingredients: If using cooked rice, add it along with the shredded cooked chicken after the soup has simmered for about 10 minutes.
- Add Dairy and Finish: Stir in the milk or half-and-half and simmer for an additional 5 minutes to heat through and meld flavors.
- Optional Cream Addition: For extra creaminess, stir in heavy cream just before serving. Taste and adjust salt and pepper as needed.
Notes
- To make this soup gluten-free, substitute cornstarch for the flour when thickening.
- Add extra vegetables like mushrooms, spinach, or peas for added nutrition and flavor.
- The soup thickens as it cools; add more broth or water when reheating to loosen the consistency.
