Creamy Chicken Rice Soup (Printable)
Velvety chicken and rice in a rich, creamy broth with vegetables — comforting, hearty bowl for cozy nights.
# What You'll Need:
→ Poultry
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
→ Herbs and 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
# Directions:
01 - In a large soup pot, melt unsalted butter over medium heat. Add chopped onion, diced carrots, diced celery, and minced garlic. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Sprinkle all-purpose flour over the softened vegetables and stir constantly for 1 to 2 minutes to form a smooth roux.
03 - Gradually whisk in chicken broth, ensuring no lumps remain. Add bay leaf and dried thyme, mixing well.
04 - Stir in uncooked long-grain rice. Bring mixture to a boil, then reduce heat and simmer partially covered for 15 to 18 minutes, or until rice is almost tender.
05 - Add cooked chicken, whole milk, and heavy cream to the pot. Simmer gently for an additional 8 to 10 minutes, allowing soup to thicken and rice to become fully cooked.
06 - Remove the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste.
07 - Ladle soup into bowls and serve hot. Garnish with freshly chopped parsley if desired.
# Expert Advice:
01 -
- The extra-creamy broth tastes like restaurant comfort food but is shockingly easy to craft at home.
- This soup saves the day when you have leftover chicken and want a meal that feels like a warm hug.
02 -
- Walking away during the roux stage nearly guaranteed lumps—be patient and stir constantly or you’ll regret it.
- Letting the soup bubble gently rather than boil hard keeps the milk from curdling and maintains the soup’s luscious texture.
03 -
- Whisking the broth in gradually prevents lumpy soup, which I only learned after a few mediocre batches.
- Stir the rice as it simmers to keep it from sticking to the bottom and catch it before overcooking.