Creamy Chicken Rice Soup (Printer-friendly)
Velvety chicken and rice in a creamy, savory broth with carrots and celery, comforting and simple.
# 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
# Method:
01 - Melt unsalted butter in a large soup pot over medium heat. Add chopped onion, diced carrots, diced celery, and minced garlic. Sauté for 5 to 6 minutes, stirring occasionally until the vegetables are softened.
02 - Sprinkle all-purpose flour over the sautéed vegetables. Stir constantly for 1 to 2 minutes to form a light roux without browning.
03 - Gradually whisk in the chicken broth to prevent lumps. Stir in the bay leaf and dried thyme until combined.
04 - Incorporate uncooked long-grain white rice. Bring the mixture to a gentle boil, then reduce the heat and simmer partially covered for 15 to 18 minutes, or until the rice is almost tender.
05 - Add cooked, shredded or diced chicken, whole milk, and heavy cream to the pot. Simmer gently for an additional 8 to 10 minutes, stirring occasionally, until the soup thickens and rice is fully cooked.
06 - Remove the bay leaf. Adjust seasoning with additional salt and black pepper to taste.
07 - Ladle the soup into bowls and serve hot. Garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- The creamy broth is like a hug in a bowl, and no one will ever guess how easy it actually is.
- Leftovers taste even better the next day, making lunch something to look forward to.
02 -
- Adding the milk and cream over high heat will curdle the soup—always drop the heat and go slow.
- If you rush the rice, it&aposs easy to end up with a gummy pot; patience makes each grain just right.
03 -
- Let the soup rest off the heat for five minutes before serving—the flavors deepen beautifully.
- A final squeeze of lemon just before serving brightens the whole pot in ways you wouldn’t expect.