Creamy Chicken and Rice Soup Recipe

Introduction

This creamy chicken and rice soup is a comforting meal perfect for any day. Packed with tender chicken, fresh vegetables, and fragrant herbs, it’s both hearty and satisfying. Easy to make and full of flavor, it’s sure to become a family favorite.

Ingredients

• 3 sticks celery (finely chopped)
• 2 medium carrots (peeled and finely chopped)
• 1/2 medium onion (chopped)
• 1 Tablespoon unsalted butter
• 1 Tablespoon olive oil
• 3 cloves garlic (minced)
• 2 Tablespoons all-purpose flour
• 8 cups chicken broth
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 bay leaves
• 1.5 pounds uncooked chicken breasts
• 3/4 cup uncooked white rice (rinsed and drained)
• 1 squeeze of lemon juice
• 4 Tablespoons fresh parsley (chopped)

Instructions

1. Step 1: In a large soup pot, sauté the finely chopped celery, carrots, and onions with the butter and olive oil over medium-high heat. Cook for 5-7 minutes or until the vegetables become tender.
2. Step 2: Stir in the minced garlic and cook for about 30 seconds until fragrant. Then add the flour and continue to cook for another minute or until the flour is lightly browned.
3. Step 3: Pour in the chicken broth and stir well until the flour has dissolved into the broth. Add oregano, thyme, salt, black pepper, and bay leaves to the pot.
4. Step 4: Place the uncooked chicken breasts and rinsed rice into the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it simmer for 20-25 minutes, or until the chicken is fully cooked and the rice is tender.
5. Step 5: Remove the chicken breasts from the pot and cut them into bite-sized pieces. Return the chicken pieces to the soup.
6. Step 6: Squeeze a bit of lemon juice into the soup to brighten the flavors. Adjust the seasoning with salt and pepper if needed.
7. Step 7: Just before serving, sprinkle chopped fresh parsley over the soup for added freshness and color.
8. Step 8: Ladle the chicken and rice soup into bowls and enjoy!

Tips & Variations

• For a richer soup, stir in a splash of cream or milk just before serving.
• Use brown rice instead of white, but increase cooking time accordingly.
• Add other vegetables such as peas or corn for extra color and texture.
• To save time, use pre-cooked or rotisserie chicken instead of cooking chicken breasts in the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To freeze, place the soup in a freezer-safe container and keep for up to 3 months. Reheat gently on the stove or in the microwave until warmed through. If frozen, thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless chicken thighs work well and add extra flavor and tenderness. Adjust cooking time as needed to ensure they are fully cooked.

Do I have to cook the rice separately?

No, this recipe cooks the rice directly in the soup, which absorbs all the flavors. Just be sure to rinse the rice beforehand to prevent it from becoming too starchy.

Creamy Chicken and Rice Soup Recipe

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4.7 from 617 reviews

This creamy chicken and rice soup is a comforting and hearty dish perfect for any season. Made with tender chicken breasts, fresh vegetables, aromatic herbs, and a touch of creaminess from a flour-based roux, this soup offers a balanced blend of flavor and texture. Ready in under an hour, it’s ideal for a cozy meal at home.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 3 sticks celery, finely chopped
• 2 medium carrots, peeled and finely chopped
• 1/2 medium onion, chopped
• 3 cloves garlic, minced

Fats & Oils

• 1 Tablespoon unsalted butter
• 1 Tablespoon olive oil

Dry Ingredients & Spices

• 2 Tablespoons all-purpose flour
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 bay leaves

Main Ingredients

• 8 cups chicken broth
• 1.5 pounds uncooked chicken breasts
• 3/4 cup uncooked white rice, rinsed and drained

Finishing Touches

• 1 squeeze of lemon juice
• 4 Tablespoons fresh parsley, chopped

Instructions

1. Sauté Vegetables: In a large soup pot, heat the butter and olive oil over medium-high heat. Add the finely chopped celery, carrots, and onions, sautéing for 5-7 minutes until the vegetables become tender and aromatic.
2. Add Garlic and Flour: Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle in the flour, stirring continuously to combine, and cook for an additional minute until the flour is lightly browned, forming a roux that will thicken the soup.
3. Add Broth and Seasonings: Gradually pour in the chicken broth, stirring well to dissolve the flour completely into the liquid. Add oregano, thyme, salt, black pepper, and bay leaves, mixing all ingredients thoroughly.
4. Add Chicken and Rice: Place the uncooked chicken breasts and rinsed rice into the pot. Bring the soup to a boil over high heat.
5. Simmer Soup: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 20-25 minutes, or until the chicken is fully cooked through and the rice is soft and tender.
6. Shred Chicken: Remove the chicken breasts from the pot. Cut or shred them into bite-sized pieces, then return the chicken pieces back into the soup.
7. Season and Brighten: Squeeze a bit of fresh lemon juice into the soup to enhance brightness and freshness. Adjust seasoning by adding extra salt or pepper if needed.
8. Garnish: Just before serving, sprinkle chopped fresh parsley over the top to add vibrant color and an herbaceous finish.
9. Serve: Ladle the hot, creamy chicken and rice soup into bowls and serve immediately for a warming meal.
10. Store Leftovers: Transfer any leftover soup into an airtight container and refrigerate for up to 3 days or freeze for up to 3 months for future enjoyment.

Notes

• Rinsing the rice helps prevent the soup from becoming too starchy or cloudy.
• Using a roux with butter, oil, and flour thickens the soup to create a creamy texture without cream.
• Adjust herbs and seasonings to your liking for a personalized flavor profile.
• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
• Make sure to simmer gently after adding chicken and rice to ensure even cooking without overcooking the rice.
• Leftover soup freezes well; thaw overnight in the fridge before reheating gently on the stove.

Keywords: chicken soup, creamy chicken and rice soup, comfort food, homemade chicken soup, easy dinner, one pot soup