Creamy Chicken Rice Soup (Printable Version)
Velvety chicken and rice in a rich, creamy broth with carrots and celery—cozy comfort in a bowl.
# Ingredient List:
→ 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:
01 - In a large soup pot, melt unsalted butter over medium heat. Add the onion, carrots, celery, and garlic, and sauté for 5 to 6 minutes until vegetables are softened.
02 - Sprinkle all-purpose flour over the sautéed vegetables, stirring constantly for 1 to 2 minutes to form a smooth roux.
03 - Slowly whisk in chicken broth to the pot, ensuring no lumps. Add the bay leaf and dried thyme.
04 - Add the uncooked long-grain white rice. Bring to a boil, then reduce heat, cover partially, and simmer for 15 to 18 minutes until rice is almost tender.
05 - Add cooked chicken, whole milk, and heavy cream. Simmer gently for 8 to 10 minutes, allowing the soup to thicken and rice to finish cooking.
06 - Remove the bay leaf. Season with salt and black pepper according to taste preferences.
07 - Ladle hot soup into bowls. Garnish with fresh parsley if desired and serve immediately.
# 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.