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Creamy Chicken and Rice Soup: The Ultimate Comfort Bowl

A close-up of creamy chicken and rice soup garnished with fresh parsley in a white bowl.
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Make this creamy chicken and rice soup for a simple, hearty meal. This recipe uses accessible ingredients to create a rich, comforting bowl perfect for weeknights or cold weather.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1 cup uncooked long-grain white rice
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 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. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This step thickens the soup later.
  4. Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
  5. Add the uncooked white rice to the simmering broth. Reduce the heat to low, cover the pot, and cook for 15 to 20 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
  6. Stir in the shredded cooked chicken and cook until heated through, about 3 minutes.
  7. Remove the pot from the heat. Stir in the heavy cream and Parmesan cheese until fully combined and the soup is creamy. Do not boil after adding the cream.
  8. Season generously with salt and black pepper to your taste.
  9. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

Notes

  • You can use leftover rotisserie chicken to save time on cooking the chicken separately.
  • For a richer flavor, use brown rice, but you will need to increase the cooking time by about 15 to 20 minutes, or cook the rice separately first.
  • If you prefer a thicker soup, let it sit off the heat for 5 minutes; the rice will continue to absorb liquid.

Nutrition

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