Creamy Chicken and Rice Soup

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.

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Prep Time 15

Cook Time 45

Servings: 6 servings

Course: Soup

Ingredients Equipment Method Notes

Ingredients

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 stalks celery diced
2 cloves garlic minced
8 cups low-sodium chicken broth
1 teaspoon dried thyme
½ teaspoon dried rosemary crushed
to taste Salt and freshly ground black pepper
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)

Equipment

Large pot or Dutch oven
Small Bowl

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

Notes

This soup stores beautifully in the refrigerator for up to 3-4 days. For reheating, gently warm on the stovetop over low to medium heat, stirring occasionally. You may need to add a splash of milk or broth if it has thickened too much. It can also be microwaved in individual portions.

Freezing is an option for future meals. Allow to cool, portion into freezer-safe containers or bags, leaving headspace. Frozen soup maintains quality for up to 2-3 months. Thaw overnight in the refrigerator before reheating.