Creamy Chicken N Rice Soup
Warm up your soul with this rich and comforting Creamy Chicken N Rice Soup! Packed with tender shredded chicken, hearty long-grain white rice, and a medley of carrots, celery, and onions, this recipe brings classic homestyle flavor to your table. The creamy broth, enriched with heavy cream and subtly seasoned with thyme, parsley, and a hint of garlic, makes every spoonful irresistibly velvety. Ready in just under an hour, this one-pot wonder is perfect for weeknight dinners or cozy lunches. Garnished with fresh parsley, it’s not only a feast for the taste buds but also a beautiful dish to serve. Whether you're craving a comforting remedy for chilly weather or an easy-to-make wholesome meal, this creamy chicken and rice soup is the ultimate crowd-pleaser.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 0.75 cup long-grain white rice
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 leaf bay leaf
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley or thyme for garnish
Instructions
In a large pot or Dutch oven, heat the unsalted butter and olive oil over medium heat until melted.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes or until the vegetables have softened slightly.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Place the chicken breasts or thighs into the pot, then pour in the chicken broth.
Add the long-grain white rice, dried thyme, dried parsley, bay leaf, salt, and black pepper. Stir to combine.
Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low. Cover and let it simmer for 20 minutes, stirring occasionally.
After 20 minutes, remove the chicken breasts or thighs and let them cool slightly. Shred the chicken using two forks, then return the shredded meat to the pot.
In a small bowl, whisk together the heavy cream and all-purpose flour until smooth.
Slowly stir the cream mixture into the soup, allowing it to thicken. Cook for an additional 5-7 minutes, stirring frequently.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Discard the bay leaf, then ladle the soup into bowls. Garnish with fresh parsley or thyme, and serve warm.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 6282 mg | 273% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 16.3 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 338 mg | 26% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3392 mg | 72% | |
*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.
