Creamy Chicken Rice Soup
Cozy up with a bowl of this irresistibly creamy chicken rice soup, the ultimate comfort food perfect for chilly nights or anytime you crave a warm, satisfying meal. Tender shredded chicken, hearty vegetables like carrots and celery, and fluffy long-grain rice come together in a rich, velvety broth infused with aromatic thyme and garlic. A touch of heavy cream and a flour slurry create the soup's signature creamy texture, while a hint of parsley adds a fresh pop of color. Ready in under an hour, this recipe is easy to make and feeds the whole family, making it an ideal weeknight dinner or meal prep option. Pair it with crusty bread for a complete, soul-soothing experience. Whether you're searching for "easy creamy chicken soup recipes" or "comforting chicken and rice dinners," this dish hits all the right notes.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 6 cups chicken broth
- 1 cup uncooked long-grain white rice
- 1 teaspoon thyme, dried
- 1 whole bay leaf
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken breasts with a pinch of salt and pepper, then sear them in the pot until golden brown on each side, about 4 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, melt 3 tablespoons of butter. Add the chopped onion, carrots, and celery and cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Pour in the chicken broth, then stir in the uncooked rice, dried thyme, and bay leaf. Return the chicken breasts to the pot.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the chicken is cooked through and the rice is tender.
Remove the chicken breasts from the pot, shred them with two forks, and return the shredded chicken to the pot.
In a small bowl, whisk together the heavy cream and all-purpose flour until smooth. Stir this mixture into the soup to thicken it, cooking over medium heat for about 5 minutes until creamy.
Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper, or to taste.
Remove the bay leaf before serving. Garnish each bowl with freshly chopped parsley if desired.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.7 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 557 mg | 12% | |
*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.
