Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Americaine

Description

Creamy Chicken and Rice Soup – Comforting, quick-cooking soup loaded with tender chicken, rice, and creamy goodness. A crowd-pleasing favorite!

Ingredients

Scale
  • 1½ pounds (680g) boneless, skinless chicken breasts, cut into ½-inch pieces
  • 1 cup (185g) long-grain white rice, uncooked
  • 2 tablespoons (30ml) olive oil
  • 1 large onion (about 1 cup/150g), finely diced
  • 3 medium carrots (about 1 cup/128g), diced
  • 2 celery stalks (about ⅔ cup/100g), diced
  • 4 garlic cloves, minced
  • 8 cups (1.9 liters) chicken broth (low sodium preferred)
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 cup (240ml) half-and-half
  • 2 tablespoons (16g) all-purpose flour
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons fresh lemon juice
  • ¼ cup fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Step 1: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken pieces generously with salt and pepper, then add to the hot oil. Allow the chicken to cook undisturbed for 2-3 minutes until golden, then stir and cook for another 2 minutes until mostly cooked through. Transfer the chicken to a plate and set aside. This partial cooking ensures your chicken remains tender in the finished Creamy Chicken and Rice Soup.
  2. Step 2: In the same pot, add the diced onions, carrots, and celery. Cook for 5-6 minutes until the vegetables begin to soften, stirring occasionally and scraping up any flavorful brown bits from the bottom. Add the minced garlic and cook for another 30 seconds until fragrant—be careful not to burn it as this will impart bitterness.
  3. Step 3: Pour in the chicken broth and add bay leaves and thyme. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Add the rice and return the partially cooked chicken to the pot. Cover and simmer for 15-20 minutes, or until the rice is tender and the chicken is completely cooked through.
  4. Step 4: While the soup simmers, make a quick roux in a separate small saucepan. Melt the butter over medium heat, then whisk in the flour until smooth. Cook for 1-2 minutes until it turns slightly golden and smells nutty. Remove from heat and set aside.
  5. Step 5: Once the rice is tender, reduce the heat to low. Take about ½ cup of hot broth from the soup and slowly whisk it into the roux until smooth. Pour this mixture back into the soup while stirring constantly. This creates the foundation for your creamy texture without clumping.
  6. Step 6: In a separate bowl, whisk a ladleful of hot soup broth into the half-and-half to temper it. Slowly pour this mixture back into the soup while stirring. Simmer gently for 5 minutes to thicken, being careful not to boil. Remove bay leaves, then stir in lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Your Creamy Chicken and Rice Soup is now ready to warm both body and soul!

Notes

Fresh ingredients will always yield the best flavor results.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 350 kcal per serving
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 85mg

Find it online: https://cookingcircuit.com/creamy-chicken-and-rice-soup/