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Creamy Chicken and Rice Soup Recipe

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★★★★★

5 from 68 reviews

This Creamy Chicken and Rice Soup is a comforting and hearty dish perfect for chilly days. Made with tender chicken breasts, fresh vegetables, and creamy broth, it’s a wholesome meal that combines the warmth of homemade soup with a luscious creaminess that will satisfy your cravings.

Ingredients

Scale

Chicken and Vegetables

  • 3–4 boneless, skinless chicken breasts (1.5 lbs), diced
  • 3 cloves fresh garlic, minced
  • 1 medium onion, diced
  • 2 cups sliced carrots
  • 2 cups diced celery

Soup Base

  • 1 cup long-grain white rice, rinsed
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tsp fresh thyme or parsley, chopped
  • 2 tsp olive oil
  • Salt and pepper, to taste

Instructions

  1. Prepare Ingredients: Dice the chicken breasts into bite-sized pieces. Mince the garlic, dice the onion, slice the carrots, and dice the celery to have all vegetables ready for cooking.
  2. Sauté Vegetables: Heat 2 teaspoons of olive oil in a large pot over medium heat. Add diced onions, sliced carrots, and diced celery. Sauté for about 5 minutes or until the vegetables have softened, stirring occasionally to prevent sticking.
  3. Cook Chicken: Add the diced chicken to the pot with the softened vegetables. Cook until the chicken pieces are browned on all sides and no longer pink inside, stirring frequently to ensure even cooking.
  4. Simmer Soup: Pour in the 6 cups of low-sodium chicken broth and add the rinsed rice to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer, uncovered, for about 20 minutes, or until the rice is tender and fully cooked.
  5. Add Cream and Herbs: Stir in 1 cup of heavy cream and the freshly chopped thyme or parsley. Season the soup with salt and pepper to taste. Stir well to incorporate all flavors and heat through before serving.

Notes

  • Rinsing the rice before cooking prevents it from becoming too starchy and sticky in the soup.
  • Use low-sodium chicken broth to control the salt content and allow for better seasoning customization.
  • For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less rich.
  • The soup can be stored in the refrigerator for up to 3 days in an airtight container.
  • Reheat gently on the stovetop to prevent the cream from curdling.

Keywords: creamy chicken soup, chicken and rice soup, homemade chicken soup, comforting soup recipe, easy chicken soup

Find it online: https://nataliereeve.com/creamy-chicken-and-rice-soup-recipe/