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Creamy Chicken and Rice Soup

Creamy chicken and rice soup made with a roux-thickened broth for a velvety texture and tender long-grain rice. Simmered until the rice is soft and finished with heavy cream and shredded chicken.
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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 Cut into bite-size pieces or cook whole, then shred.
Rice
  • 1 cup long grain white rice Use long-grain for tender, distinct grains.
Vegetables
  • 4 carrots Sliced.
  • 4 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
Broth and dairy
  • 6 cup chicken broth Low-sodium if you want tighter control of salt.
  • 2 cup heavy cream Stir in at the end to keep it creamy.
  • 4 tbsp butter For sautéing and roux base.
  • 3 tbsp flour Thickens the soup after sautéing.
Spices and seasoning
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.25 tsp nutmeg Add a small pinch for warm aroma.
  • 1 salt and pepper To taste; season in the final step.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until softened and glossy.
  2. Add the garlic and flour, and cook for 1-2 minutes while stirring constantly, until the flour smells lightly toasted.
Simmer the soup base
  1. Gradually add the chicken broth, whisking as you pour to prevent lumps.
  2. Add the chicken, dried thyme, dried parsley, and nutmeg, then simmer for 15-18 minutes until the chicken is cooked through.
  3. Remove the chicken, shred it, and return the shredded chicken to the pot.
Cook the rice
  1. Bring the soup to a boil, then add the long-grain white rice.
  2. Cover and simmer for 18 minutes until the rice is tender.
Finish and season
  1. Stir in the heavy cream and simmer for 5 minutes to warm through and thicken slightly.
  2. Season with salt and pepper to taste, then serve hot.

Notes

Pro tip: whisk the flour into the hot butter before adding broth, and add broth gradually to keep the soup silky. Refrigerate leftovers in a sealed container up to 4 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not recommended because dairy-based soups can break when thawed. For a lighter option, replace heavy cream with half-and-half, but simmer 3-4 minutes instead of 5 to reduce curdling risk.