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Easy One-Pot Creamy Chicken and Rice Soup

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Make this simple, hearty chicken and rice soup in one pot for a comforting weeknight dinner. It features tender chicken, rice, vegetables, and a rich, velvety broth.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 6 cups low-sodium chicken broth
  • 1 cup long-grain white rice, uncooked
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1/2 cup cold water
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the dried thyme and rosemary. Cook for 1 minute until fragrant.
  3. Add the cut chicken pieces to the pot. Cook until the chicken is lightly browned on the outside, about 3 to 4 minutes.
  4. Pour in the chicken broth and add the uncooked rice. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the chicken is cooked through.
  5. In a small bowl, whisk together the heavy cream and flour until smooth. This creates a slurry.
  6. Slowly pour the cream and flour mixture into the simmering soup while stirring constantly. Continue to stir until the soup thickens to your desired consistency, about 2 to 3 minutes. Do not let the soup boil after adding the cream mixture.
  7. Season the soup generously with salt and pepper to taste.
  8. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

Notes

  • For a quicker cooking time, use pre-cooked or rotisserie chicken. Add shredded chicken during the last 5 minutes of simmering.
  • If you prefer a thicker soup, increase the amount of flour and cold water used for the slurry slightly.
  • This soup tastes great when made ahead; the rice will absorb more liquid upon standing. Add a splash of extra broth or milk when reheating.

Nutrition

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