Cream of Chicken Rice Soup
Cozy up with a bowl of hearty Cream of Chicken Rice Soup, the ultimate comfort food that combines rich, creamy textures with wholesome ingredients. This soul-warming recipe features tender shredded chicken, aromatic vegetables, and fluffy white rice, all simmered in a velvety broth infused with hints of garlic, dried thyme, and a touch of heavy cream. Perfect for a chilly day or a satisfying weeknight meal, this one-pot wonder is packed with protein and flavor, while being easy to prepare with simple pantry staples. Garnish with fresh parsley for a burst of color and freshness, and serve it piping hot to enjoy its soothing, home-cooked goodness. Ideal for families or meal prep, this creamy chicken soup will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, peeled and diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 4 tablespoons All-purpose flour
- 8 cups Chicken broth
- 3 cups Cooked shredded chicken
- 1 cup Uncooked white rice
- 1 cup Heavy cream
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Heat the butter and olive oil in a large pot over medium heat until the butter is melted.
Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes, stirring constantly, to eliminate the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to avoid lumps.
Add the cooked chicken, rice, dried thyme, bay leaf, salt, and pepper. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low and cover. Let it simmer for 25–30 minutes, stirring occasionally, until the rice is tender.
Stir in the heavy cream and simmer for an additional 5 minutes. Adjust seasoning with more salt and pepper, if necessary.
Remove the bay leaf and discard.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
3772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.3 g | 236% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 7685 mg | 334% | |
| Total Carbohydrate | 225.2 g | 82% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 19.5 g | ||
| Protein | 271.1 g | 542% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4930 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
