Creamy Chicken Rice Soup (Print Page)

Velvety chicken and rice simmered with carrots, celery and herbs in a rich, creamy broth — perfect for cozy nights.

# 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 butter in a large soup pot over medium heat. Add onion, carrots, celery, and garlic; sauté for 5 to 6 minutes until vegetables are tender.
02 - Sprinkle flour over vegetables and stir continually for 1 to 2 minutes until a pale roux forms.
03 - Slowly whisk in chicken broth to prevent lumps. Add bay leaf and dried thyme, stirring to combine.
04 - Stir in uncooked rice. Bring mixture to a gentle boil, then reduce heat and simmer, partially covered, for 15 to 18 minutes until rice is nearly tender.
05 - Fold in cooked chicken, whole milk, and heavy cream. Simmer for 8 to 10 minutes longer, stirring occasionally, until soup thickens and rice is fully cooked.
06 - Remove the bay leaf. Season with salt and freshly ground black pepper to taste.
07 - Ladle soup into bowls and serve hot. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • This soup turns simple leftovers into a cozy meal that feels like a little self-care moment.
  • The velvety texture and mellow flavors keep everyone at the table coming back for just one more ladleful.
02 -
  • Once I tried rushing by cranking up the heat after adding milk, and the broth split—patience here keeps the soup silky, not grainy.
  • Stirring the rice before it boils helps prevent sticking to the pot’s bottom (I learned this after scraping up lost grains more than once).
03 -
  • Start with hot broth to keep the soup velvety and avoid grainy surprises.
  • A little squeeze of fresh lemon right before serving brightens everything—trust me, it’s the secret finishing touch.

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