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Creamy Chicken And Rice Soup

Creamy chicken and rice soup with a velvety golden broth, tender rice, and shredded chicken in one pot. Sautéed vegetables plus a flour-butter base thicken the soup as it simmers to creamy comfort.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast Cut into bite-size pieces before adding to the soup.
  • 4 carrots Slice into thin rounds so they soften evenly.
  • 4 celery Slice thin for even cooking.
  • 1 onion Dice small for a smooth base.
  • 4 garlic Minced for quick flavor.
Rice and broth
  • 1 cup long grain white rice Use uncooked long-grain rice; adjust simmering if your rice cooks faster.
  • 6 cup chicken broth Low-sodium works well; season to taste at the end.
Creamy thickener and seasonings
  • 2 cup heavy cream Stir in at the end to keep the soup creamy.
  • 4 tbsp butter Use unsalted or salted depending on your broth.
  • 3 tbsp flour Helps thicken the soup into a velvety broth.
  • 1 tsp dried thyme Dried thyme for classic savory flavor.
  • 1 tsp dried parsley For herbal notes in the broth.
  • 0.25 tsp nutmeg A light pinch adds warmth.
  • 0.1 salt Add to taste at the end.
  • 0.1 pepper Add to taste at the end.

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Melt butter in a large pot over medium heat, then sauté onion, carrots, and celery for 5 minutes until the vegetables soften and look glossy.
  2. Add garlic and flour, stirring constantly, and cook for 1–2 minutes until the flour smells toasted and the mixture turns slightly darker.
Simmer with chicken and seasonings
  1. Gradually add the chicken broth, whisking as you pour to smooth out the flour mixture.
  2. Add the chicken, thyme, dried parsley, and nutmeg, then stir well so the chicken is evenly coated.
  3. Simmer for 15–18 minutes, until the chicken is cooked through, and skim off any foam if needed.
  4. Remove the chicken from the pot, shred it, and return the shredded chicken to the soup.
Cook the rice
  1. Bring the soup back to a boil over medium-high heat so large bubbles break the surface.
  2. Add long grain white rice, stir, then cover and simmer for 18 minutes until the rice is tender and the broth thickens.
Finish creamy and serve
  1. Stir in the heavy cream and the shredded chicken, then simmer for 5 minutes until the soup looks smooth and gently bubbling.
  2. Season with salt and pepper to taste, and serve hot with a swirl of cream and parsley if desired.

Notes

Pro tip: add the broth gradually while whisking so the flour-butter mixture turns into a smooth, thick base before simmering. Store leftovers in the refrigerator for up to 3–4 days; reheat gently on the stove with a splash of broth if it thickens. Freezing is not recommended because the cream can separate when thawed and reheated. For a lighter option, use half-and-half instead of heavy cream (stir in off the heat for best texture).