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Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup is cozy, comforting, and perfect for chilly nights or long days. Packed with tender chicken, hearty rice, and a velvety broth, it's the ultimate bowl of comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 2 cups cooked chicken shredded
  • 6 cups chicken broth
  • 1 cup white rice uncooked
  • 1 cup heavy cream or half-and-half
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1 tsp dried thyme
  • 1 tsp dried parsley

Equipment

  • Large Pot
  • Wooden Spoon
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until fragrant and softened, about 5 minutes.
  2. Stir in the shredded chicken and rice. Cook for 2–3 minutes to combine flavors.
  3. Pour in the chicken broth and add salt, pepper, thyme, and parsley. Bring to a boil.
  4. Reduce heat and let the soup simmer gently for 20–25 minutes, or until the rice is tender.
  5. Stir in the heavy cream and cook for another 5 minutes. Taste and adjust seasoning as needed.
  6. Serve hot with bread or crackers if desired.

Notes

This soup stores well in the fridge for up to 4 days. Reheat gently with a splash of broth or cream. To freeze, consider adding fresh rice after reheating.