This Creamy Chicken and Rice Soup is an absolute dream! It’s a comforting, one-pot wonder that’s perfect for a weeknight meal, offering a wholesome and incredibly satisfying experience that will be a hit with the whole family.
Key Ingredients for Creamy Chicken and Rice Soup
- 1 tablespoon olive oil or unsalted butter
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 cup chopped yellow onion (about 1 medium onion)
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary, crushed
- Salt and freshly ground black pepper to taste
- 1 cup uncooked white rice (long-grain or basmati work well)
- ½ cup milk (whole or 2%) or half-and-half for extra creaminess
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley or dill, chopped, for garnish (optional)
How to Make Creamy Chicken and Rice Soup
This Creamy Chicken and Rice Soup is a symphony of simple ingredients coming together to create a profoundly satisfying meal. Its ease of preparation, coupled with its rich, velvety texture and classic flavors, makes it a go-to for busy evenings or chilly days. Ready in under an hour, it’s a delicious and wholesome option that truly nourishes.
Step-by-Step Instructions
- Sauté the Chicken and Aromatics: Heat the olive oil or butter in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside. Add the chopped onion, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.
- Build the Broth and Simmer: Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the dried thyme and rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
- Add Rice and Chicken: Stir in the uncooked rice and return the browned chicken to the pot. Ensure the rice is submerged. Bring the soup back to a gentle simmer, then cover and cook for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent the rice from sticking to the bottom.
- Thicken and Creamify: If you prefer a thicker soup, you can make a slurry by whisking together the all-purpose flour with ¼ cup of cold water or milk in a small bowl until smooth. Slowly whisk this slurry into the simmering soup. Cook for an additional 1-2 minutes, stirring constantly, until the soup has thickened. Gradually stir in the milk or half-and-half until the soup is wonderfully creamy. Do not boil the soup after adding the milk.
- Season and Serve: Taste the soup and adjust seasonings with salt and pepper as needed. Ladle the hot Creamy Chicken and Rice Soup into bowls. Garnish with fresh chopped parsley or dill, if desired.
Why You’ll Love This Creamy Chicken and Rice Soup
You’ll absolutely adore this Creamy Chicken and Rice Soup for its incredible comforting texture and deeply satisfying flavors. It’s the ultimate cozy meal, reminiscent of your favorite childhood dishes but elevated with fresh ingredients and a velvety smooth finish that truly makes it shine. Making this soup at home is remarkably budget-friendly, proving that you don’t need to break the bank to enjoy a truly gourmet-quality meal.
Furthermore, the simple yet profoundly delicious combination of tender chicken, perfectly cooked rice, and aromatic vegetables, all enveloped in a creamy broth, is a taste sensation. It’s far superior to any instant packet and offers a wholesome alternative to restaurant versions. So, what are you waiting for? Dive into your kitchen and whip up a pot of this delightful Creamy Chicken and Rice Soup for yourself and your loved ones today!
Storing and Reheating Tips
This Creamy Chicken and Rice Soup stores beautifully in the refrigerator for up to 3-4 days. Ensure it has cooled completely before transferring it to an airtight container. For optimal freshness, store it on the top shelf of your fridge.
To reheat, gently warm the soup on the stovetop over low to medium heat, stirring occasionally, until heated through. You may need to add a splash of milk or broth if the soup has thickened too much during storage. For a quicker reheat, microwave individual portions in a microwave-safe bowl, covered, on medium power, stirring halfway through. Freezing this soup is also an option for future meals. Allow the soup to cool completely, then portion it into freezer-safe containers or bags, leaving a little headspace for expansion. Frozen soup will maintain its quality for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Creamy Chicken and Rice Soup is a true culinary hug in a bowl. Its simple elegance and comforting flavors make it a timeless classic that’s perfect for any occasion. Give this recipe a try soon – you won’t be disappointed!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Creamy Chicken and Rice Soup
Ingredients
Equipment
Method
- Heat the olive oil or butter in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside. Add the chopped onion, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.1 tablespoon olive oil or unsalted butter, 1 pound boneless, skinless chicken breasts or thighs, to taste Salt and freshly ground black pepper, 1 cup chopped yellow onion, 2 medium carrots, 2 stalks celery, 2 cloves garlic
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the dried thyme and rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.8 cups low-sodium chicken broth, 1 teaspoon dried thyme, ½ teaspoon dried rosemary
- Stir in the uncooked rice and return the browned chicken to the pot. Ensure the rice is submerged. Bring the soup back to a gentle simmer, then cover and cook for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent the rice from sticking to the bottom.1 cup uncooked white rice, 1 pound boneless, skinless chicken breasts or thighs
- If you prefer a thicker soup, you can make a slurry by whisking together the all-purpose flour with ¼ cup of cold water or milk in a small bowl until smooth. Slowly whisk this slurry into the simmering soup. Cook for an additional 1-2 minutes, stirring constantly, until the soup has thickened. Gradually stir in the milk or half-and-half until the soup is wonderfully creamy. Do not boil the soup after adding the milk.2 tablespoons all-purpose flour, ½ cup milk
- Taste the soup and adjust seasonings with salt and pepper as needed. Ladle the hot Creamy Chicken and Rice Soup into bowls. Garnish with fresh chopped parsley or dill, if desired.to taste Salt and freshly ground black pepper, Fresh parsley or dill