Print

Creamy Chicken and Rice Soup: A Comforting Classic for Chilly Days

Print Recipe

A bowl of Creamy Chicken and Rice Soup is the perfect comfort food for cold evenings or when you’re craving something warm, hearty, and homemade. With tender chicken, fluffy rice, and a rich, velvety broth, this soup is soothing, satisfying, and easy to make with pantry staples.

Ingredients

Scale

  • 2 tablespoons olive oil or unsalted butter

  • 1 medium yellow onion, diced

  • 2 medium carrots, peeled and diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried rosemary

  • Salt and black pepper to taste

  • 1 lb boneless, skinless chicken breasts or thighs

  • 3/4 cup uncooked long-grain white rice

  • 6 cups low-sodium chicken broth

  • 1 cup whole milk or half-and-half

  • 1/2 cup heavy cream (optional)

  • 2 tablespoons all-purpose flour or cornstarch (optional, for thickening)

  • 2 tablespoons water (to mix with flour/cornstarch for slurry)

  • Chopped fresh parsley for garnish (optional)

  • Lemon juice for brightness (optional)

Instructions

  • In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.

  • Stir in the minced garlic, thyme, rosemary, salt, and pepper. Cook for 1–2 minutes until fragrant.

  • Add the chicken breasts or thighs to the pot. Pour in the chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, until chicken is fully cooked.

  • Remove the chicken from the pot. Shred it with two forks and set aside.

  • Add uncooked rice to the pot. Simmer for 15–20 minutes, partially covered, until the rice is tender. Stir occasionally to prevent sticking.

  • Return the shredded chicken to the pot.

  • Stir in the milk and heavy cream. For a thicker soup, mix flour or cornstarch with water to create a slurry, then stir into the soup and simmer for 5–10 more minutes.

  • Adjust seasoning to taste. Add lemon juice if desired.

  • Serve hot, garnished with chopped parsley and cracked black pepper.

Notes

  • To avoid mushy rice in leftovers, cook rice separately and add before serving.

  • Rotisserie chicken can be used to save time.

  • Coconut milk can be used as a dairy-free alternative.

  • Add spinach, mushrooms, or peas for extra flavor and nutrition.

Find it online: https://cookingworthy.com/creamy-chicken-and-rice-soup-a-comforting-classic-for-chilly-days/