Description
This creamy chicken and rice soup is a comforting and hearty dish perfect for any chilly day. Made with tender chicken, vegetables, and a rich, creamy broth, this soup offers a delicious blend of flavors and textures that will warm you from the inside out. It’s easy to prepare on the stovetop and makes for a perfect weeknight meal or cozy family dinner.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
Thickener and Broth
- â…“ cup all-purpose flour
- 6 cups chicken broth
Main Ingredients
- 1 cup cooked chicken, shredded or diced
- ¾ cup uncooked long grain white rice
Finishing Touches
- 1 cup half-and-half or heavy cream
- 1 tablespoon lemon juice (optional)
- Fresh parsley for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the chopped onion, sliced carrots, and celery. Sauté for 5–6 minutes until the vegetables soften.
- Add Aromatics and Seasonings: Stir in minced garlic, dried thyme, dried parsley, salt, and black pepper. Cook for an additional minute until fragrant, allowing the spices and garlic to release their flavors.
- Make the Roux: Sprinkle the all-purpose flour over the vegetables and stir well to coat everything evenly. Cook for 1–2 minutes to remove the raw flour taste and slightly toast the mixture.
- Add Broth and Rice: Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Add the uncooked long grain white rice to the pot, then bring the soup to a boil.
- Simmer the Soup: Reduce the heat to low, cover the pot, and simmer gently for 20–25 minutes or until the rice is tender. Stir occasionally to prevent sticking.
- Incorporate Chicken and Cream: Stir in the cooked chicken and the half-and-half or heavy cream. Continue to simmer for another 5 minutes to heat through completely. For added brightness, stir in the optional lemon juice.
- Final Seasoning and Serve: Taste the soup and adjust seasoning as needed. Garnish with freshly chopped parsley if desired and serve hot.
Notes
- Use rotisserie chicken and pre-cooked rice to save preparation and cooking time.
- Leftover soup tends to thicken upon standing—add a splash of chicken broth or milk when reheating to restore the desired consistency.
- For a dairy-free alternative, substitute cream with coconut milk or a plant-based cream.
