This creamy chicken and rice soup is the ultimate comfort food, perfect for a chilly evening or when you’re feeling under the weather. It’s hearty, flavorful, and packed with tender chicken, perfectly cooked rice, and a rich, creamy broth that will warm you from the inside out. This recipe is surprisingly easy to make, using simple ingredients you likely already have in your pantry and refrigerator.
Why You Will Love This Recipe
This Creamy Chicken and Rice Soup is more than just a meal; it’s an experience. The aroma alone, as the vegetables sauté and the herbs infuse the broth, is enough to make your mouth water. This soup is also incredibly versatile. You can easily adapt it to your preferences by using different types of rice, adding more vegetables, or adjusting the level of creaminess.
- Simple Ingredients: No fancy or hard-to-find ingredients are required.
- One-Pot Wonder: Minimal cleanup as everything cooks in a single pot.
- Customizable: Easily adaptable to your dietary needs and preferences.
- Comfort in a Bowl: The perfect remedy for a cold day or a comforting meal when you need it most.
- Family-Friendly: A guaranteed hit with both kids and adults.
Ingredients:
For the Soup:
- 2 tablespoons (28g) unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup / 150g)
- 2 medium carrots, diced (about 1 cup / 130g)
- 2 celery stalks, diced (about 1 cup / 120g)
- 3 cloves garlic, minced
- 6 cups (1.4L) low-sodium chicken broth
- 1 pound (450g) boneless, skinless chicken breasts or thighs
- 1 cup (185g) uncooked white rice (long-grain or jasmine)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- Salt and pepper, to taste
For the Creamy Finish:
- 1 cup (240ml) heavy cream or half-and-half
- 2 tablespoons (16g) all-purpose flour
- 2 tablespoons (28g) butter
Optional Garnishes:
- Fresh parsley, chopped
- Crackers or crusty bread on the side
Preparation:
Step 1: Sauté the Vegetables:
In a large soup pot or Dutch oven, melt the unsalted butter with olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-6 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent. This step is crucial as it builds the base flavor of the soup. The softened vegetables release their natural sweetness, creating a rich and aromatic foundation for the broth.
Step 2: Add Garlic:
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter. The garlic adds a pungent and savory note to the soup, complementing the sweetness of the other vegetables.
Step 3: Incorporate Broth, Chicken, and Rice:
Pour in the low-sodium chicken broth. Add the boneless, skinless chicken breasts or thighs directly into the pot. Season the mixture with dried thyme, dried parsley, paprika, salt, and pepper. The chicken broth provides the liquid base for the soup, while the herbs and spices infuse the dish with a warm and comforting flavor profile. The paprika adds a touch of smokiness and color.
Step 4: Simmer to Perfection:
Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 20-25 minutes, or until the chicken is cooked through and the rice is tender. The simmering process allows the flavors to meld together, creating a harmonious and cohesive soup. Check the chicken for doneness by inserting a meat thermometer; it should reach an internal temperature of 165°F (74°C).
Step 5: Shred the Chicken:
Remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the soup pot. Shredding the chicken makes it easier to eat and distributes the protein evenly throughout the soup.
Step 6: Prepare the Creamy Base:
While the soup is simmering, prepare the creamy base. In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly. This creates a roux, which will thicken the soup and give it a smooth and creamy texture.
Step 7: Create a Smooth Creamy Sauce:
Slowly add the heavy cream (or half-and-half) to the roux, whisking continuously to prevent lumps from forming. Continue whisking until the mixture is smooth and slightly thickened. This creamy base adds richness and body to the soup, elevating it from a simple broth to a decadent comfort food.
Step 8: Combine and Simmer:
Stir the creamy mixture into the soup pot, ensuring it is evenly distributed. Simmer for an additional 5 minutes, allowing the flavors to meld together and the soup to thicken slightly. Be careful not to boil the soup at this stage, as it may cause the cream to curdle.
Step 9: Season and Serve:
Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs to suit your preferences. Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crackers or crusty bread on the side. The fresh parsley adds a pop of color and freshness, while the crackers or bread provide a satisfying crunch.
COOKING Rating:
Easy
Serving Suggestions:
- Serve hot with crackers, crusty bread, or grilled cheese sandwiches.
- Garnish with fresh parsley, a dollop of sour cream, or a sprinkle of cheese.
- Pair with a simple side salad for a complete and balanced meal.
Tips:
- For a thicker soup, use more flour in the creamy base or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last 5 minutes of simmering.
- To make this soup lighter, use skim milk instead of heavy cream or half-and-half.
- Add more vegetables, such as peas, corn, or green beans, for a heartier soup.
- Use leftover cooked chicken or rotisserie chicken to save time.
- For a richer flavor, use homemade chicken broth.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Nutritional Information: (per serving, approximate)
- Calories: 350
- Protein: 30g
- Sodium: 600mg
Conclusion
This Creamy Chicken and Rice Soup is a classic for a reason. It’s easy to make, comforting, and endlessly adaptable. Whether you’re looking for a quick weeknight meal, a soothing remedy for a cold, or a crowd-pleasing dish for a gathering, this recipe is sure to satisfy. Gather your ingredients, follow the simple steps, and get ready to enjoy a bowl of pure, creamy comfort. The combination of tender chicken, flavorful broth, perfectly cooked rice, and a velvety smooth cream base makes this soup an instant favorite. Feel free to experiment with different variations to create your own signature version of this timeless classic. Don’t be afraid to add your favorite vegetables, herbs, or spices to customize the soup to your liking. The possibilities are endless!
Questions and Answers About This Recipe
Q1: Can I use brown rice instead of white rice?
A: Yes, you can use brown rice, but keep in mind that it will take longer to cook. You may need to adjust the cooking time accordingly. Brown rice typically requires about 40-45 minutes of simmering time. Also, brown rice will give the soup a nuttier flavor and a slightly different texture.
Q2: Can I make this soup in a slow cooker?
A: Absolutely! To make this soup in a slow cooker, sauté the vegetables in a skillet as directed, then transfer them to the slow cooker. Add the chicken broth, chicken, rice, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the rice is tender. Shred the chicken and stir in the creamy base during the last 30 minutes of cooking.
Q3: Can I freeze this soup for later?
A: Yes, you can freeze this soup, but the texture of the rice and cream may change slightly upon thawing. To minimize texture changes, allow the soup to cool completely before transferring it to freezer-safe containers or bags. Leave some room at the top of the container, as the soup will expand when frozen. Thaw the soup in the refrigerator overnight before reheating.
Q4: Can I use different types of cream in this recipe?
A: Yes, you can use different types of cream depending on your preferences. Heavy cream will result in a richer and thicker soup, while half-and-half will provide a lighter and less caloric option. You can also use milk, but the soup will be less creamy. For a dairy-free option, try using coconut cream or cashew cream.
Q5: What can I add to make this soup spicier?
A: If you like a little heat, you can add a pinch of red pepper flakes, a dash of hot sauce, or a chopped jalapeño pepper to the soup. You can also use a spicy sausage instead of chicken for a more intense flavor. Start with a small amount and taste as you go to adjust the level of spiciness to your liking.
