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Creamy Chicken And Rice Soup

Creamy chicken and rice soup with tender long-grain rice in a velvety, golden broth. Made by sautéing aromatics, simmering chicken, then stirring in cream for a smooth finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast Use boneless, skinless for quickest simmer time.
Long grain white rice
  • 1 cup long grain white rice Long grain holds its shape while simmering.
Vegetables and aromatics
  • 4 carrots Slice into thin rounds for even tenderness.
  • 4 celery Slice into thin pieces for consistent cooking.
  • 1 onion Dice small so it melts into the soup.
  • 4 garlic Minced for best flavor distribution.
Chicken broth
  • 6 cup chicken broth Low-sodium works well if you prefer to control salt.
Cream and base
  • 2 cup heavy cream Stir in near the end so it stays silky.
  • 4 tbsp butter For sautéing and rich flavor.
  • 3 tbsp flour Helps thicken into a creamy broth.
Spices and seasoning
  • 1 tsp dried thyme Adds warm, savory herbal notes.
  • 1 tsp dried parsley Brings a mild, fresh-like aroma.
  • 0.25 tsp nutmeg Use for a gentle, cozy depth.
  • salt and pepper Add to taste at the end.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes, stirring until slightly softened.
  2. Add the garlic and flour and cook for 1-2 minutes, stirring constantly, until the flour smells toasted.
Build the broth
  1. Gradually add the chicken broth while stirring to smooth out the flour, then add the chicken, dried thyme, dried parsley, and nutmeg.
  2. Simmer for 15-18 minutes until the chicken is cooked through, then remove it and shred.
Cook the rice
  1. Bring the soup to a boil over medium-high heat, then add the long grain white rice.
  2. Cover and simmer for 18 minutes until the rice is tender, stirring occasionally to prevent sticking.
Finish and season
  1. Stir in the heavy cream and the shredded chicken, then simmer for 5 minutes until the soup is creamy and hot.
  2. Season with salt and pepper to taste, then serve.

Notes

For a thicker, more velvety broth, whisk the flour into the cooked aromatics before adding broth, and keep the soup at a gentle simmer once the dairy is added. Refrigerate leftovers in a sealed container for up to 3 days; freeze up to 2 months (note that rice may soften further). For a lighter option, replace heavy cream with half-and-half, then add it at the end and avoid a hard boil to prevent separation.