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–+ servings

Creamy Chicken and Rice Soup

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A warm and comforting creamy chicken and rice soup, perfect for chilly evenings. This dish combines tender chicken, hearty vegetables, and a creamy broth for a deliciously rich flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 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 For a healthier touch, consider substituting half the cream with Greek yogurt.

Method
 

Cooking Instructions
  1. Cook the rice according to package instructions and set it aside.
  2. 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.
  3. Stir in the minced garlic and sauté until fragrant, about 30 seconds.
  4. Sprinkle in the flour, reduce the heat to low, and cook for about 5 minutes while stirring constantly until lightly golden.
  5. Gradually whisk in the chicken broth, mixing well to avoid lumps. Stir in the shredded chicken, thyme, marjoram, and cooked rice.
  6. Increase the heat and bring the mixture to a boil. Let it boil for about 2-3 minutes.
  7. Finally, reduce the heat to low and gently stir in the milk and heavy cream until combined.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 54gProtein: 27gFat: 17gSaturated Fat: 10gSodium: 1200mgFiber: 2gSugar: 3g

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, warm gently on the stovetop, adding a splash of chicken broth or water if it thickens up. Soup can be frozen for up to 3 months, but note that the texture may change upon thawing.
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