Creamy Chicken and Rice Soup Recipe

Nothing warms you up like a bowl of Creamy Chicken and Rice Soup. This comforting soup combines tender chicken, fluffy rice, and a rich, creamy broth, making it the perfect meal for chilly days or when you need a bit of comfort food. Easy to make and packed with flavor, this soup is sure to become a family favorite.

Step-by-Step Instructions

Step 1: Sauté the Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Add the sliced carrots and chopped celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 2: Add the Seasonings

Stir in the dried thyme, dried rosemary, paprika, black pepper, and salt. Cook for another 1 minute to let the spices release their flavors.

Step 3: Add Broth and Chicken

Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes, until the vegetables are tender.

Add the cooked chicken and cooked rice to the pot. Stir to combine and let the soup cook for an additional 5 minutes.

Step 4: Make the Soup Creamy

In a separate bowl, whisk together the heavy cream and all-purpose flour (if using) until smooth. Slowly pour this mixture into the soup, stirring constantly. This will help thicken the soup and make it creamy.

Continue to cook the soup on low heat for another 5-10 minutes, until it reaches your desired consistency and is heated through. If using, stir in the frozen peas, corn kernels, and grated Parmesan cheese.

Step 5: Garnish and Serve

Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or crackers on the side.

Tips for the Best Creamy Chicken and Rice Soup

1. Use Leftover Chicken

This recipe is a great way to use up leftover roast chicken or rotisserie chicken. It adds extra flavor and makes the soup preparation quicker.

2. Adjust the Creaminess

If you prefer a lighter soup, you can use half-and-half or milk instead of heavy cream. For a richer soup, stick with heavy cream.

3. Add Extra Veggies

Feel free to add more vegetables like spinach, kale, or bell peppers for added nutrition and flavor.

4. Make it Gluten-Free

To make the soup gluten-free, use gluten-free flour or omit the flour entirely. The soup will still be creamy without it.

5. Store Properly

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a bit more broth or cream if the soup thickens too much.

Serving Suggestions

1. With Crusty Bread

Serve your creamy chicken and rice soup with a slice of crusty bread or a warm dinner roll for a comforting meal.

2. With a Side Salad

Pair the soup with a light side salad for a balanced meal. A simple green salad or Caesar salad complements the soup nicely.

3. As a Hearty Lunch

This soup makes for a hearty lunch option. Serve it in a thermos for an on-the-go meal that’s both filling and satisfying.

Conclusion

Creamy Chicken and Rice Soup is a delightful and comforting dish that’s perfect for any day of the week. With its rich, creamy texture and hearty ingredients, it’s sure to become a favorite in your recipe collection. Easy to prepare and customizable with your favorite add-ins, this soup is both delicious and versatile.

FAQs

1. Can I use cooked rice from a rice cooker?

Yes, you can use cooked rice from a rice cooker. Just make sure it’s cooled before adding it to the soup.

2. Can I use non-dairy milk instead of cream?

Yes, you can substitute non-dairy milk like almond or coconut milk for the cream. The soup will still be creamy, but with a slightly different flavor.

3. Can I freeze this soup?

Yes, this soup can be frozen for up to 3 months. To prevent the rice from becoming mushy, you may want to freeze the soup and rice separately and combine them when reheating.

4. How can I thicken the soup without flour?

If you prefer not to use flour, you can thicken the soup by blending a portion of it with an immersion blender or using cornstarch slurry.

5. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Combine all the ingredients (except the cream) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream just before serving.

Yield: 6

Creamy Chicken and Rice Soup Recipe

Print

Nothing warms you up like a bowl of Creamy Chicken and Rice Soup. This comforting soup combines tender chicken, fluffy rice, and a rich, creamy broth, making it the perfect meal for chilly days or when you need a bit of comfort food. Easy to make and packed with flavor, this soup is sure to become a family favorite.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts or thighs, diced
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 6 cups chicken broth
• 1 cup cooked white or brown rice
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tablespoons all-purpose flour (optional, for thickening)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Cook the Chicken:
   Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken from the pot and set aside.
   
2. Sauté Vegetables:
   In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
   
3. Prepare the Soup Base:
   Stir in the flour (if using) and cook for 1 minute to create a roux. This step helps thicken the soup.
   Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the bay leaf, dried thyme, and dried parsley. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
   
4. Add Chicken and Rice:
   Return the cooked chicken to the pot and add the cooked rice. Let the soup simmer for an additional 5 minutes.
   
5. Add Cream and Cheese:
   Stir in the heavy cream and grated Parmesan cheese. Cook until the cheese is melted and the soup is heated through, about 3-5 minutes. Season with salt and black pepper to taste.
   
6. Serve:
   Remove the bay leaf. Ladle the soup into bowls and garnish with chopped fresh parsley if desired.

Notes

Rice: You can use leftover rice or cook the rice separately before adding it to the soup. If you prefer, you can also use cooked wild rice or quinoa.

Thickening: If you like a thicker soup, you can add more flour or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) instead of the flour.

Cream Alternative: For a lighter version, you can use half-and-half or whole milk instead of heavy cream.