Creamy Chicken and Rice Soup
This Creamy Chicken and Rice Soup is thick, cozy, and deeply comforting without feeling heavy. Made with tender chicken, soft rice, vegetables, and a rich creamy broth, it’s an easy one-pot soup perfect for busy weeknights, meal prep, or chilly days when you need something filling and soothing.
Ingredients
- 1 tablespoon olive oil or butter
- 1 medium onion diced
- 2 carrots chopped
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-size pieces
- ¾ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning
- 6 cups chicken broth
- ¾ cup long-grain white rice rinsed
- 1 cup heavy cream or half-and-half
Instructions
- Heat olive oil or butter in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook 5–7 minutes, until softened.
- Stir in garlic and cook 30 seconds, until fragrant.
- Add chicken, salt, pepper, and seasoning. Cook until chicken is lightly browned.
- Pour in chicken broth and bring to a gentle boil.
- Stir in rice, reduce heat, and simmer 18–20 minutes, uncovered, until rice is tender.
- Lower heat and stir in cream until smooth and creamy.
- Remove from heat and rest 5 minutes before serving. Taste and adjust seasoning.
Notes
- Avoid boiling after adding cream to prevent curdling.
- Soup thickens as it sits—add broth or milk when reheating.
- For freezing, omit the cream and add it fresh when reheating.