Creamy Chicken and Rice Soup (Print Version)
Velvety chicken and rice soup with shredded chicken, sautéed vegetables, and a creamy roux-thickened broth.
# What You'll 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
# How-To Steps:
01 - Melt butter in a large soup pot over medium heat. Add chopped onion, diced carrots, celery, and minced garlic. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Sprinkle flour over softened vegetables. Stir constantly for 1 to 2 minutes until combined, allowing the flour to cook gently.
03 - Gradually whisk in chicken broth while stirring to prevent lumps. Add bay leaf and dried thyme.
04 - Stir in uncooked rice. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover partially and cook for 15 to 18 minutes or until rice is nearly tender.
05 - Add cooked chicken, whole milk, and heavy cream. Simmer gently for 8 to 10 minutes, stirring occasionally, until the soup is creamy and rice is fully cooked.
06 - Remove the bay leaf. Season with salt and black pepper to taste.
07 - Ladle soup into bowls and serve hot, garnished with fresh parsley if desired.
# Expert Tips:
01 -
- The gentle simmered flavors will make your kitchen smell like you’ve been slow cooking all day even when dinner is thirty minutes away.
- It’s one of those soups where every creamy spoonful reminds you why comfort food is worth lingering over on any gray or busy night.
02 -
- Trying to rush the roux led to a floury taste—let it bubble until just golden before adding broth.
- Gently heating the milk and cream before adding prevented them from separating, creating a consistently silky texture.
03 -
- Have all your vegetables chopped and measured before starting—things move fast once the pot is hot.
- Using part cream and part whole milk softens the flavor and balances richness.