Creamy Chicken Rice Soup (Printable Version)
Velvety broth with tender chicken, long-grain rice and sautéed vegetables — cozy and easy to prepare.
# What You 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
# Directions:
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 vegetables are softened.
02 - Sprinkle all-purpose flour over the sautéed vegetables, stirring constantly for 1 to 2 minutes to create a roux.
03 - Gradually whisk in chicken broth to prevent lumps. Add bay leaf and dried thyme.
04 - Stir in long-grain white rice. Bring mixture to a boil, then reduce to a simmer and cook partially covered for 15 to 18 minutes until rice is nearly tender.
05 - Add cooked chicken, whole milk, and heavy cream. Simmer gently for 8 to 10 minutes, allowing soup to thicken and rice to finish cooking.
06 - Discard bay leaf. Adjust seasoning with salt and black pepper as needed.
07 - Ladle hot soup into bowls and garnish with fresh parsley if desired.
# Expert Tips:
01 -
- It secretly transforms leftovers into a restaurant-worthy meal with almost no effort.
- There’s a lush richness here, but still enough freshness to feel light—everyone at my table asked for seconds.
02 -
- I once tried rushing the roux step, and my soup turned out oddly gritty—always give flour a true minute to cook.
- Letting the soup sit for just five extra minutes off the heat lets the rice soak up flavor and makes everything creamier.
03 -
- A ladleful of hot broth whisked into cold milk prevents curdling when adding dairy.
- Rotisserie chicken’s caramelized edges add unmatched depth and save you time.