Description
A warm, comforting creamy chicken and rice soup made with tender chicken, soft vegetables, and a velvety broth that comes together easily in one pot.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts or thighs, diced
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup whole milk or heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Heat olive oil and butter in a pot over medium heat and sauté onion, carrots, and celery until softened.
- Stir in garlic and cook briefly until fragrant.
- Sprinkle flour over vegetables and stir to coat, forming a light roux.
- Slowly pour in chicken broth while stirring to avoid lumps.
- Add diced chicken, rice, thyme, oregano, bay leaf, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer until rice is tender and chicken is cooked through.
- Stir in milk or cream and simmer a few more minutes until the soup becomes creamy.
- Remove bay leaf, adjust seasoning, and garnish with fresh parsley before serving.
Notes
- Rice will continue to absorb broth as the soup cools; add extra broth when reheating.
- For freezing, prepare the soup without dairy and add cream after reheating.
- Brown rice may be used but requires additional cooking time and broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5
- Sodium: 720
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 28
- Cholesterol: 85