Creamy Chicken and Rice Soup
Creamy Chicken and Rice Soup is the ultimate comfort food—hearty, nourishing, and full of flavor. This soup combines tender pieces of chicken, perfectly cooked rice, and a creamy broth that is rich yet light.
The beauty of this soup lies in its simplicity, with wholesome ingredients that come together to create a bowl of pure comfort. Whether you’re looking for something to warm you up on a chilly day or need a nourishing meal for the whole family, this soup is a perfect choice.
The creamy base, made from a combination of chicken stock and milk or cream, complements the chicken and rice perfectly, while vegetables like carrots and celery provide a burst of flavor and nutrition. It’s also versatile—by using either rotisserie chicken or cooking the chicken fresh, you can easily customize this soup to fit your schedule. In this recipe, we’ll guide you through every step to make this creamy and satisfying dish.
Ingredients:
2 tablespoons unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, chopped
1 pound boneless, skinless chicken breast (or thighs), cooked and shredded
1/2 cup uncooked long-grain white rice (or brown rice for a heartier version)
4 cups chicken broth (preferably low-sodium)
1 cup whole milk (or half-and-half for a creamier texture)
1/2 cup heavy cream (optional, for extra creaminess)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
1 tablespoon lemon juice (optional, for brightness)
How to Make:
Prepare the Ingredients: Begin by chopping the onion, garlic, carrots, and celery into small, even pieces. Shred the cooked chicken (you can use rotisserie chicken or cook your own), and rinse the rice thoroughly to remove any excess starch.
Sauté the Vegetables: In a large soup pot, heat the butter over medium heat. Add the chopped onions and carrots, and sauté for about 5 minutes until they start to soften. Add the celery and garlic, and cook for another 2-3 minutes, stirring occasionally, until the garlic is fragrant and the vegetables are tender.
Cook the Chicken and Rice: Once the vegetables are softened, add the shredded chicken to the pot. Stir in the uncooked rice and cook for 2-3 minutes, allowing the rice to lightly toast and absorb some of the flavors from the vegetables and chicken. This step adds extra depth of flavor to the soup.
Add the Broth and Seasonings: Pour in the chicken broth, followed by the dried thyme, rosemary, salt, and pepper. Stir well to combine, and bring the mixture to a boil over high heat. Once the soup starts to boil, reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Be sure to stir occasionally to prevent the rice from sticking to the bottom of the pot.
Make the Soup Creamy: Once the rice is cooked and tender, stir in the whole milk and heavy cream (if using). Allow the soup to come back to a gentle simmer, letting the cream blend into the broth for a rich, velvety texture. If you prefer a thicker soup, you can let it simmer for a few more minutes, allowing it to reduce slightly. If it’s too thick for your liking, you can add a bit more broth or milk to reach your desired consistency.
Adjust Seasoning: Taste the soup and adjust the seasoning with more salt, pepper, or herbs if necessary. If you’d like a brighter flavor, add a splash of lemon juice to balance the richness of the cream. The acidity from the lemon helps to elevate the other flavors and adds a refreshing note.
Serve: Once the soup is creamy and well-seasoned, ladle it into bowls. Garnish with freshly chopped parsley for a burst of color and a fresh herbal flavor. You can also drizzle a bit more cream on top or add a sprinkle of freshly ground black pepper.
Chef’s Note:
Chicken Options: For this recipe, you can use cooked rotisserie chicken to save time, or cook your own chicken breasts or thighs. If using raw chicken, cook the chicken in a separate pan with some salt and pepper, then shred it before adding it to the soup. Thighs are also a great option for a more tender and flavorful result.
Rice Variations: While white rice is the traditional choice for this soup, you can use brown rice or even wild rice for a heartier, more textured soup. Just keep in mind that different types of rice may require slightly different cooking times.
Make-Ahead Tips: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. If the soup thickens too much after refrigerating, simply add a little more chicken broth or milk when reheating. This also freezes well; just be sure to let it cool completely before storing it in an airtight container for up to 3 months.
Lighter Version: To lighten the soup, you can use low-fat milk and reduce or omit the heavy cream. You can also substitute the butter with olive oil and use less rice to cut down on carbs.
Nutrition Information (per serving):
Calories: 340 kcal
Protein: 26 grams
Fat: 18 grams
Saturated Fat: 9 grams
Carbohydrates: 22 grams
Fiber: 2 grams
Sugar: 4 grams
Cholesterol: 50 mg
Sodium: 750 mg
Potassium: 500 mg
Vitamin A: 70% of the Daily Value (DV)
Vitamin C: 8% of the DV
Calcium: 10% of the DV
Iron: 8% of the DV
Note: Nutritional values are estimates and can vary based on specific ingredients used (such as low-sodium broth or reduced-fat dairy). For a lighter option, use skim milk, omit the heavy cream, and reduce the butter. You can also use a leaner cut of chicken, such as chicken breast, to lower the fat content.
Conclusion:
Creamy Chicken and Rice Soup is the perfect meal for any occasion. Whether you’re looking for a comforting dish to enjoy on a cold day or need a quick yet satisfying weeknight dinner, this soup will check all the boxes. It’s easy to make, packed with protein, and incredibly satisfying. The creamy base blends perfectly with the tender chicken and rice, creating a dish that’s both nourishing and indulgent. Try this recipe, and enjoy a warm, hearty bowl of homemade goodness!