Creamy Chicken Rice Soup (Print)

Velvety chicken and rice in a creamy, herb-scented broth with carrots and celery — ideal for cozy nights.

# What You’ll Need:

→ 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 - Melt unsalted butter in a large soup pot over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5 to 6 minutes until the vegetables are softened.
02 - Sprinkle all-purpose flour over the sautéed vegetables, stirring constantly for 1 to 2 minutes until a smooth roux forms.
03 - Gradually whisk in chicken broth to prevent lumps. Stir in bay leaf and dried thyme.
04 - Add uncooked white rice. Bring to a boil, reduce heat, and simmer partially covered for 15 to 18 minutes until the rice is nearly tender.
05 - Stir in cooked chicken, whole milk, and heavy cream. Simmer gently for 8 to 10 minutes until the soup thickens and the rice is fully cooked.
06 - Remove bay leaf. Season with salt and black pepper to taste.
07 - Serve hot. Garnish with fresh chopped parsley if desired.

# Expert Tips:

01 -
  • The way the cream and broth meld makes every spoonful feel like an indulgent secret.
  • It’s hands down the most crowd-pleasing dinner I can make faster than anyone expects.
02 -
  • If you rush the flour step or add the broth too quickly, lumps are nearly guaranteed – slow and steady wins here.
  • Rice keeps soaking up broth if the soup sits; add a splash more stock or milk when reheating for leftovers.
03 -
  • Rinse your rice before adding – cloudy soup is a letdown.
  • Always taste for salt at the end; once the cream is in, seasoning shifts a lot.

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