Creamy Chicken and Rice Soup
A comforting and creamy chicken and rice soup made with tender chicken, aromatic vegetables, and a rich, creamy broth. Perfect for a cozy meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6
Ingredients
2 tablespoons unsalted butter
1 medium yellow onion, diced
3 medium carrots, peeled and diced
3 celery stalks, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 1/2 cups long grain white rice, rinsed
2 cups cooked chicken breast, shredded
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup whole milk
1 cup heavy cream
2 tablespoons all-purpose flour
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a boil.
Add the rinsed rice, dried thyme, dried parsley, salt, and black pepper to the pot. Stir to combine.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender.
While the rice cooks, in a small bowl, whisk together the flour, whole milk, and heavy cream until smooth.
Once the rice is cooked, slowly stir the milk and cream mixture into the soup.
Add the shredded cooked chicken to the pot and stir well.
Continue to cook the soup over low heat for an additional 10 minutes, stirring occasionally, until the soup thickens and is heated through.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot and enjoy your creamy chicken and rice soup.