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A mouth-watering bowl of homemade Creamy Chicken and Rice Soup, featuring visible shredded chicken, diced carrots, and fluffy rice in a thick broth.

Creamy Chicken and Rice Soup: The Ultimate Comfort in a Bowl

Discover the ultimate Creamy Chicken and Rice Soup recipe. This guide shows you how to create a thick, hearty, and flavorful soup with tender shredded chicken and perfectly fluffy rice. The perfect cozy, home-cooked meal for any night.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup (57g) Unsalted Butter
  • 1 large Yellow Onion finely diced
  • 2 medium Carrots finely diced
  • 2 stalks Celery finely diced
  • 3 cloves Garlic minced
  • 1/3 cup (40g) All-Purpose Flour
  • 6 cups (1.4L) Low-Sodium Chicken Broth
  • 1.5 lbs (680g) Boneless, Skinless Chicken Breasts
  • 1 cup (240ml) Heavy Cream
  • 1 cup (185g) Long-Grain White Rice cooked according to package directions
  • 1 tsp (6g) Salt
  • 1/2 tsp (1g) Coarse Black Pepper
  • 1/4 cup (15g) Fresh Parsley chopped, for garnish

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Whisk
  • 1 Saucepan For cooking rice separately

Method
 

Building the Aromatic Foundation
  1. In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter over medium heat. Add the diced onion, carrots, and celery and sauté for 8-10 minutes until softened and translucent.
  2. Stir in the minced garlic and cook for one more minute until fragrant.
Creating the Creamy Roux
  1. Sprinkle the all-purpose flour over the vegetables. Whisk constantly for 2 minutes until the flour is cooked and forms a golden paste (roux).
Simmering and Infusing Flavor
  1. Slowly pour in 1 cup of chicken broth, whisking vigorously to create a smooth base. Gradually whisk in the remaining 5 cups of broth. Bring to a simmer.
  2. Add the whole chicken breasts to the pot, season with salt and pepper, reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
The Final Touches for Perfection
  1. Remove the cooked chicken and set aside to cool slightly. Slowly stir the heavy cream into the soup base. Do not let it boil.
  2. Shred the chicken using two forks. Return the shredded chicken to the pot along with the separately cooked rice. Stir to combine and heat through.
  3. Ladle into bowls and garnish with fresh chopped parsley and a dash of coarse black pepper.

Notes

Cook rice separately to prevent it from getting mushy in the soup.
Don't rush cooking the roux to avoid a raw flour taste.
Use room temperature heavy cream to prevent curdling.