Creamy Chicken and Rice Soup
A comforting and hearty creamy chicken and rice soup made with tender chicken, vegetables, and a rich creamy broth. Perfect for chilly days or when you need a warm, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6
Ingredients
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 medium carrots, peeled and diced
2 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
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups whole milk
1/2 cup heavy cream
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring the mixture to a boil.
Add the rinsed rice, dried thyme, dried rosemary, 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.
Stir in the shredded cooked chicken and continue to cook for 5 minutes to heat through.
Slowly add the whole milk and heavy cream to the soup, stirring constantly to combine.
Heat the soup gently over low heat for another 5 minutes, making sure it does not boil, until the soup is creamy and hot.
Taste and adjust seasoning with additional salt and pepper if desired.
Serve hot.