There’s nothing cozier than a bowl of creamy chicken and rice soup when the weather cools down. It’s rich, comforting, and tastes like something you’d get from a little hometown café — but easier because it all comes together in one pot.
Why I Love This Recipe
This recipe feels like home to me — warm, hearty, and perfect for when you just need a little comfort. It’s one of those soups that you can make on a quiet Sunday afternoon and enjoy all week long.
- It’s filling enough to be a full meal.
- The texture is creamy without being heavy.
- You can easily swap in leftover chicken or turkey.
- It reheats beautifully for meal prep.
Servings: 6 bowls
Total Time: 50 minutes
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 1/2 cups cooked shredded chicken
- 3/4 cup long-grain white rice (uncooked)
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley
Why This Recipe Works (Quick Science)
The butter and flour create a roux that thickens the soup naturally without needing cornstarch. The rice releases starch as it cooks, giving the broth a creamy body while absorbing the savory chicken flavor. The heavy cream adds richness and rounds out the texture without overpowering the taste.
Common Mistakes
- Adding rice too early: It’ll absorb too much liquid and turn mushy. Add it after the broth has started simmering.
- Boiling the cream: Keep it at a gentle simmer or it can curdle.
- Skipping the roux: That step is key to creating the thick, creamy texture.
Make Ahead Tips
You can cook the base (everything up to the rice) ahead and refrigerate for up to 2 days. When ready to serve, add the rice and cream, and simmer until warmed through and thickened.
Cooking Steps
Step 1: Sauté the vegetables
Heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add 1 cup onion, 1 cup carrots, and 1 cup celery. Cook for 5–6 minutes until softened.
Step 2: Add garlic and flour
Add 2 cloves minced garlic and stir for 1 minute. Sprinkle 1/3 cup flour over the veggies and cook, stirring constantly, for 2 minutes to remove the raw flour taste.
Step 3: Pour in broth and season
Slowly whisk in 6 cups chicken broth until smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon dried thyme. Bring to a gentle boil.
Step 4: Add rice and chicken
Stir in 3/4 cup rice and 1 1/2 cups shredded chicken. Reduce heat to low and simmer for 20–25 minutes, stirring occasionally, until rice is tender.
Step 5: Stir in cream and finish
Turn off the heat and stir in 1 cup heavy cream. Sprinkle 1 tablespoon chopped parsley before serving.
What to Serve With
This soup pairs perfectly with:
- Crusty sourdough bread
- A fresh green salad with lemon vinaigrette
- Garlic butter rolls
FAQ
Can I use brown rice instead of white rice?
Yes, but it will take longer to cook — about 45 minutes.
Can I make this dairy-free?
You can use coconut milk or oat cream instead of heavy cream.
How long does it last in the fridge?
Up to 4 days in an airtight container. Add a splash of broth when reheating if it thickens.
Macros Information (per serving)
Calories: 365
Protein: 22g
Carbohydrates: 28g
Fat: 18g
Fiber: 2g
Sugars: 4g
Sodium: 780mg
