Name: Creamy Chicken and Rice Soup: The Cozy Comfort You Crave
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1.5 pounds boneless, skinless chicken breasts or thighs; 1 large yellow onion, chopped; 2-3 medium carrots, chopped; 2-3 celery stalks, chopped; 3-4 cloves garlic, minced; 2 tablespoons unsalted butter or olive oil; 1/4 cup all-purpose flour; 8 cups low-sodium chicken broth; 1 cup uncooked long-grain white rice; 1 cup whole milk, half-and-half, or heavy cream; Salt, to taste; Freshly ground black pepper, to taste; (Optional) 1 teaspoon dried thyme; (Optional) 1 bay leaf; Fresh parsley or chives, chopped, for garnish

Description

A deeply comforting and nourishing Creamy Chicken and Rice Soup recipe made with simple ingredients. Perfect for chilly evenings or when you need a warm hug in a bowl.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts or thighs
1 large yellow onion, chopped
2–3 medium carrots, chopped
2–3 celery stalks, chopped
3–4 cloves garlic, minced
2 tablespoons unsalted butter or olive oil
1/4 cup all-purpose flour
8 cups low-sodium chicken broth
1 cup uncooked long-grain white rice
1 cup whole milk, half-and-half, or heavy cream
Salt, to taste
Freshly ground black pepper, to taste
(Optional) 1 teaspoon dried thyme
(Optional) 1 bay leaf
Fresh parsley or chives, chopped, for garnish

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Instructions

1. If using raw chicken, poach in water or broth until cooked through (15-20 minutes). Shred or dice the chicken. Set aside.
2. Melt butter or heat oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over the vegetables and stir, cooking for 1-2 minutes to form a roux.
5. Gradually whisk in chicken broth, scraping the bottom of the pot to loosen any bits. Bring to a simmer.
6. Stir in uncooked rice. Reduce heat to low, cover, and cook for 15-20 minutes, or until rice is tender and broth is absorbed, stirring occasionally.
7. Add shredded/diced chicken and milk/cream. Heat gently, stirring frequently, until warmed through. Do not boil rapidly.
8. Season with salt and pepper to taste. If using thyme or bay leaf, add during step 6 and remove bay leaf before serving. Stir in fresh herbs for garnish.

Notes

Allow soup to cool completely before storing in airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk/cream if needed to adjust consistency.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 5g
Sodium: 700mg
Fat: 15g
Carbohydrates: 40g
Fiber: 4g
Protein: 30g