Description
A comforting and creamy chicken and rice soup made with tender shredded chicken, cooked rice, and a medley of sautéed vegetables in a rich, flavorful broth thickened with flour and finished with cream. Perfect for a cozy meal any day of the year.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Herbs and Spices
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
Liquids and Dairy
- 6 cups low-sodium chicken broth
- 1 cup half-and-half or heavy cream
Proteins and Grains
- 2 cups cooked shredded chicken
- 1 cup cooked white rice (or wild rice)
Fats and Thickening Agents
- 1 tablespoon olive oil
- 2 tablespoons butter
- â…“ cup all-purpose flour
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the chopped onion, carrots, and celery, and cook for 5–6 minutes until softened.
- Add Aromatics and Spices: Stir in the minced garlic, dried thyme, dried rosemary, salt, and black pepper. Cook for another 30 seconds to release their flavors.
- Make Roux: Sprinkle the all-purpose flour over the vegetables and stir well to coat them evenly. Cook for 1–2 minutes, stirring constantly, to eliminate the raw flour taste.
- Add Broth and Simmer: Gradually whisk in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook for 8–10 minutes until it slightly thickens.
- Add Chicken and Rice: Stir in the cooked shredded chicken and cooked rice. Reduce the heat to low to prevent overcooking the cream.
- Incorporate Cream: Pour in the half-and-half or heavy cream and stir to combine. Simmer the soup gently for another 5–10 minutes, stirring occasionally, until it is creamy and heated through.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley and serve warm.
Notes
- This soup thickens as it sits—add extra broth or cream when reheating if needed.
- Use rotisserie chicken for a quick and easy shortcut.
- Swap in wild rice or brown rice for added texture and fiber.
- For a dairy-free option, substitute the half-and-half with coconut milk or a plant-based cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 4g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
