Description
A simple, nourishing, and comforting one-pot soup packed with tender chicken, soft rice, and wholesome vegetables. Its creamy texture is achieved with a simple roux and milk, making it a perfect weeknight meal.
Ingredients
3 tablespoons Butter or Olive Oil
1 medium Yellow Onion, diced
2 medium Carrots, sliced
2 stalks Celery Stalks, sliced
3 cloves Garlic, minced
1/3 cup All-Purpose Flour
6 cups Chicken Broth
1 1/2 cups Milk or Half-and-Half
3 cups Cooked Chicken, shredded
1 cup Long-Grain White Rice, uncooked
1 teaspoon Dried Thyme
Salt and Black Pepper, to taste
Fresh Parsley, chopped (for garnish)
Instructions
1. Sauté the Vegetables: First, melt the butter in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften. Then, add the minced garlic and cook for one more minute until fragrant.
2. Create the Roux: Next, sprinkle the flour over the vegetables. Stir constantly for about two minutes. This cooks the raw flour taste out and will thicken our Creamy Chicken and Rice Soup perfectly.
3. Add Broth and Simmer: Gradually pour in the chicken broth, whisking continuously to avoid lumps. Bring the soup to a gentle simmer. Add the dried thyme, salt, and pepper. Let it cook for about 10 minutes to allow the flavors to meld and the vegetables to become more tender.
4. Incorporate Rice and Chicken: Now, stir in the uncooked rice and the shredded chicken. Return the soup to a simmer, then reduce the heat to low. Cover the pot and let it cook for 15-20 minutes, or until the rice is fully cooked and tender.
5. Finish with Creaminess: Finally, turn off the heat. Stir in the milk or half-and-half. Be careful not to boil the soup after adding the dairy, as it could curdle. Taste and adjust seasoning with more salt and pepper if needed. Your homemade Creamy Chicken and Rice Soup is ready to serve!
Notes
Variations: For a dairy-free version, use a plant-based butter and unsweetened almond or oat milk. For gluten-free, use a gluten-free flour blend. You can use turkey or canned white beans instead of chicken. Feel free to add other vegetables like corn, peas, or chopped spinach. For a richer soup, use heavy cream instead of milk.
Pro Tips: Cook the roux for a full two minutes to prevent a pasty flavor. If using pre-cooked rice, add it in the last five minutes of cooking to prevent it from getting mushy. Let the soup rest for 10 minutes after cooking to allow flavors to develop.
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. The soup will thicken; add a splash of broth or water when reheating. Reheat gently on the stovetop. You can also freeze for up to 3 months, but the texture may change slightly upon thawing.
Brown Rice: You can use brown rice, but it requires a longer cooking time. It is recommended to partially cook the brown rice separately before adding it to the soup.
Slow Cooker: This can be adapted for a slow cooker. Sauté vegetables first, then add to slow cooker with broth, raw chicken, and seasonings. Cook on low for 6-7 hours or high for 3-4 hours. Remove and shred chicken, return to pot. Whisk flour into milk, then stir it in along with pre-cooked rice. Cook on high for another 20-30 minutes until thickened.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg