Creamy Chicken and Rice Soup
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There’s something wonderfully comforting about a warm bowl of creamy chicken and rice soup, especially on a chilly evening. This dish combines tender chicken, hearty vegetables, and creamy goodness to create a soup that feels like a hug in a bowl. I first made it to help my family chase away the winter blues, and it quickly became a go-to recipe for cozy nights and gatherings. With its straightforward preparation and deliciously rich flavor, it’s a meal that’s perfect for both busy weeknights and leisurely weekend lunches.
Why you’ll love this dish
What sets this creamy chicken and rice soup apart? For starters, it’s incredibly easy to make—perfect for those days when you crave comfort but don’t want to spend hours in the kitchen. This recipe is also budget-friendly, using simple ingredients that you likely already have on hand. Kids adore it, making it the ideal dish for families. Plus, it warms you from the inside out, which is exactly what you want during those colder months.
"This soup is the ultimate comfort food! It’s not only delicious but also so easy to make. My kids beg for it every week!" – A happy home cook.
The cooking process explained
Before diving into cooking, let’s outline the simplicity of making creamy chicken and rice soup. You’ll cook your rice, sauté fresh vegetables, combine with a creamy broth, and finish with milk and cream. In just about 30-45 minutes, you’ll have a wholesome meal ready to be enjoyed. Each step builds upon the last, creating a dish that’s both satisfying and delightful.
What you’ll need
Gather these ingredients for your creamy chicken and rice soup:
- 1 1/4 cups dry long grain white rice
- 2 cups chopped carrots
- 2 cups chopped celery
- 2 cups chopped onion
- 2 cloves minced garlic
- 8 cups chicken broth
- 6 cups shredded chicken (great for leftovers or pre-cooked)
- 1/2 cup butter
- 1/2 cup all purpose flour
- 1/2 teaspoon dry thyme
- 1/2 teaspoon dry marjoram
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups milk
- 1/2 cup heavy cream
Note: If you’re in a crunch, rotisserie chicken works perfectly here, and for a healthier touch, consider substituting half the cream with Greek yogurt.
Step-by-step instructions
- Cook the rice: Begin by preparing the rice according to package instructions and set it aside.
- Sauté the vegetables: In a large soup pot, melt the butter over medium heat. Toss in the chopped carrots, celery, and onion, seasoning lightly with salt and pepper. Sauté for about 5 minutes, stirring regularly until they soften.
- Add garlic: Stir in the minced garlic and sauté until fragrant, about 30 seconds.
- Make the roux: Sprinkle in the flour, reduce the heat to low, and cook for about 5 minutes while stirring constantly until lightly golden.
- Combine the broth: Gradually whisk in the chicken broth, mixing well to avoid lumps. Stir in the shredded chicken, thyme, marjoram, and cooked rice.
- Bring to a boil: Increase the heat and bring the mixture to a boil. Let it boil for about 2-3 minutes.
- Finish with cream: Finally, reduce the heat to low and gently stir in the milk and heavy cream until combined.
Best ways to enjoy it
This creamy chicken and rice soup is delightful on its own but can be dressed up perfectly. Serve it with crusty bread or freshly baked rolls to soak up all that savory broth. A light green salad or roasted vegetables can complement the hearty soup beautifully. For an extra touch, sprinkle some fresh herbs like parsley or chives on top before serving.
Storage and reheating tips
If you have leftovers (if!), store the soup in an airtight container in the fridge, where it can last for 3-4 days. To reheat, simply warm it gently on the stovetop, adding a splash of chicken broth or water to loosen the consistency if it thickens up. You can also freeze the soup for up to 3 months, but keep in mind that the texture may slightly change upon thawing.
Helpful cooking tips
- Prep ahead: Chop your veggies and shred the chicken in advance to cut down on prep time.
- Adjust to taste: Don’t hesitate to tweak the seasonings to suit your palate; some might prefer a little extra thyme or marjoram for flavor depth.
- Thicker soup?: If you love a thicker consistency, let it simmer a tad longer before adding the milk and cream.
Creative twists
Feeling adventurous? Here are a few ideas to mix things up:
- Spice it up: Add a pinch of cayenne pepper for a spicy kick.
- Vegetable variation: Incorporate fresh spinach or kale for extra nutrition.
- Herb swap: Try swapping thyme or marjoram for fresh dill for a refreshing twist.
Your questions answered
-
How long does this soup take to prep?
Prep time is about 10-15 minutes, with a total cook time of around 30-45 minutes. -
Can I use brown rice instead?
Yes, but adjust the cooking time as brown rice typically requires a longer cooking period. -
Is this soup freezer-friendly?
Absolutely! This soup freezes well for up to 3 months. Just ensure it’s properly stored.
Enjoy making this creamy chicken and rice soup, and watch it become a staple in your home, just like it did in mine!
Creamy Chicken and Rice Soup
Ingredients
Method
- Cook the rice according to package instructions and set it aside.
- In a large soup pot, melt the butter over medium heat. Toss in the chopped carrots, celery, and onion, seasoning lightly with salt and pepper. Sauté for about 5 minutes, stirring regularly until they soften.
- Stir in the minced garlic and sauté until fragrant, about 30 seconds.
- Sprinkle in the flour, reduce the heat to low, and cook for about 5 minutes while stirring constantly until lightly golden.
- Gradually whisk in the chicken broth, mixing well to avoid lumps. Stir in the shredded chicken, thyme, marjoram, and cooked rice.
- Increase the heat and bring the mixture to a boil. Let it boil for about 2-3 minutes.
- Finally, reduce the heat to low and gently stir in the milk and heavy cream until combined.
