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Creamy Chicken and Rice Soup Recipe

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4 from 6 reviews

This Creamy Chicken and Rice Soup is a comforting and hearty dish perfect for chilly days. Featuring tender shredded chicken, cooked rice, and vegetables like carrots, celery, and onion, all enveloped in a creamy broth thickened with flour and enriched with half and half, this soup is both flavorful and easy to prepare in just about 35 minutes.

Ingredients

Vegetables

  • 1 medium onion, diced
  • 2 ribs celery, diced
  • 2 medium carrots, diced
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)

Main Ingredients

  • 2 tablespoons butter
  • ⅓ cup all-purpose flour
  • 6 cups low-sodium chicken broth (store-bought or homemade)
  • ¾ cup enriched / converted rice (such as Ben's Original)
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup half and half (or whole milk or heavy cream)
  • 2 cups cooked shredded chicken (such as rotisserie)

Garnish (optional)

  • Extra fresh thyme leaves
  • Fresh cracked black pepper

Instructions

  1. Sauté Vegetables: In a large pot or Dutch oven, melt the 2 tablespoons of butter over medium heat. Add the diced onion, celery, carrots, and chopped fresh thyme. Sauté the mixture until the vegetables are softened, about 5 to 10 minutes.
  2. Add Flour and Broth: Sprinkle the ⅓ cup of all-purpose flour over the vegetables and stir to coat them evenly. Cook while stirring for about 1 minute to cook out the raw flour taste. Then, pour in 6 cups of low-sodium chicken broth and bring the mixture to a boil.
  3. Cook Rice: Once boiling, add ¾ cup of enriched/converted rice along with ½ teaspoon kosher salt and ½ teaspoon black pepper. Reduce the heat to low, cover the pot, and let the soup simmer until the rice is fully cooked, approximately 20 minutes.
  4. Add Dairy and Chicken: After the rice is tender, stir in 1 cup of half and half and 2 cups of cooked shredded chicken. Continue cooking for a few more minutes until everything is heated through. Taste and adjust seasoning as necessary.
  5. Serve: Ladle the soup into bowls and top with extra fresh thyme leaves and freshly cracked black pepper if desired. Serve hot for a comforting meal.

Notes

  • You can substitute the flour with cornstarch or arrowroot powder to thicken the soup for a gluten-free option.
  • Use any cooked chicken you prefer, such as leftover roasted chicken or rotisserie chicken for convenience.
  • For a richer soup, use heavy cream instead of half and half, or for a lighter option, whole milk works well.
  • The choice of rice is important: enriched or converted rice works best to prevent the soup from becoming too starchy or thick.
  • If using regular long-grain white rice or brown rice, cooking times and liquid ratios may need adjustment.
  • Leftovers keep well refrigerated for up to 3 days and can be frozen for longer storage, though texture of rice might change slightly.

Find it online: https://dishcooks.com/creamy-chicken-and-rice-soup-recipe/