Print

Creamy Chicken and Rice Soup Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/creamy-chicken-and-rice-soup-recipe/