Creamy Chicken and Rice Soup (Printable Version)
Velvety chicken and rice soup with shredded chicken, sautéed vegetables, and a creamy roux-thickened broth.
# 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 It:
01 - Melt butter in a large soup pot over medium heat. Add chopped onion, diced carrots, celery, and minced garlic. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Sprinkle flour over softened vegetables. Stir constantly for 1 to 2 minutes until combined, allowing the flour to cook gently.
03 - Gradually whisk in chicken broth while stirring to prevent lumps. Add bay leaf and dried thyme.
04 - Stir in uncooked rice. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover partially and cook for 15 to 18 minutes or until rice is nearly tender.
05 - Add cooked chicken, whole milk, and heavy cream. Simmer gently for 8 to 10 minutes, stirring occasionally, until the soup is creamy and rice is fully cooked.
06 - Remove the bay leaf. Season with salt and black pepper to taste.
07 - Ladle soup into bowls and serve hot, garnished with fresh parsley if desired.
# Expert Suggestions:
01 -
- This soup is velvety rich but feels light enough to enjoy any night of the week—trust me, you’ll want seconds.
- It uses leftover chicken and pantry staples, so you can whip it up even on a lazy day.
02 -
- If you rush and boil the cream, it can curdle and ruin the smoothness—lower the heat first.
- Washing the rice before adding prevents the soup from turning gluey, a mistake I won’t soon repeat.
03 -
- Sautéing vegetables until truly soft unlocks their sweetness—don’t rush this step.
- Warming the milk and cream slightly before adding keeps the soup silky, never split.