Creamy Chicken And Rice Soup Recipe

I love the hearty vibe of this creamy chicken and rice soup, a perfect meal for chilly days. It blends tender chicken, vibrant veggies, and a rich creaminess for a nourishing experience. This recipe delivers comfort and absolutely indulgence in every spoonful, giving you warm satisfaction in every delightful bite.

I love making my Creamy Chicken And Rice Soup on cold days because its a simple, easy soup recipe that warms you right up. I begin by melting 2 tablespoons of butter in a pot and sautéeing 1 medium chopped onion, 2 diced celery stalks, and 2 diced carrots with 2 minced garlic cloves until they soften.

Then I pour in 4 cups of chicken broth (low sodium works best) and add a bay leaf for subtle flavor. Next I stir in 1 cup of uncooked long-grain white rice and let it cook till its tender.

Once the rice is nearly done, I mix in 2 cups of cooked chicken, either shredded or cubed, to boost the protein, and 1 cup of heavy cream to give the soup a smooth and rich texture. This hearty dish not only tastes great but also delivers good calories and nourishment.

I sometimes garnish with fresh parsley to brighten the presentation and add extra flavor.

Why I Like this Recipe

I really like this recipe because it’s super easy and uses stuff I probably already have at home, which saves me the hassle of hunting down fancy ingredients. I love how it makes me feel super cozy on a cold day, and there’s just something about that creamy texture mixed with tender chicken that makes it perfect comfort food. It also tastes really fresh and natural because of all the veggies, even if it’s a simple meal. Finally, I like that it’s flexible enough for me to tweak things a bit, like adding extra parsley or switching up the cream, so I can make it feel like my own little creation every time.

Ingredients

• Chicken: High protein goodness that makes the soup hearty and satisfying.
• Chicken Broth: Offers a savory base with rich flavor perfect for warming you up.
• Rice: Provides carbs and tender texture that make the soup filling.
• Heavy Cream: Adds a velvety, rich creaminess which gives the dish a luxe feel.
• Carrots: Bring natural sweetness and important vitamins for a balanced flavor.
• Celery: Delivers fiber and a slight crunch while filling out the broth.
• Onion & Garlic: Bring a deep, aromatic punch that really enhance the overall taste.
• Parsley: Acts as a fresh garnish that lightens and brightens the final dish.
• Butter: Rich fat that helps meld flavors and build a luscious, hearty base.

Ingredient Quantities

• 2 cups cooked chicken, shredded or cubed
• 4 cups chicken broth (low sodium if possible)
• 1 cup uncooked long-grain white rice
• 1 cup heavy cream (or half-and-half if you prefer a lighter taste)
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons butter
• Salt and pepper, to taste
• 1 bay leaf (optional but recommended)
• Fresh parsley, chopped (optional for garnish)

How to Make this

1. In a big pot, melt the butter over medium heat and toss in the chopped onion, diced carrots, and diced celery. Cook them until they’re soft, about 5 minutes.

2. Add the minced garlic and cook for another minute until it smells really good.

3. Pour in the chicken broth and add the bay leaf if you’re using it. Bring the whole thing to a simmer.

4. Stir in the uncooked long-grain white rice and let it cook for about 15 to 20 minutes, or until the rice starts to get tender.

5. Once the rice is nearly done, add in the cooked chicken (either shredded or cubed) and let it warm through for a few minutes.

6. Slowly pour the heavy cream (or half-and-half) into the pot and stir everything gently.

7. Season with salt and pepper to taste and let the soup come back to a gentle simmer for another 5 minutes so all the flavors mix well.

8. Remove the bay leaf and ladle the soup into bowls.

9. Top off with chopped fresh parsley if you like a bit of extra color and flavor.

10. Serve hot and enjoy your comforting creamy chicken and rice soup!

Equipment Needed

1. Large pot – You need this to cook the soup and mix in all the ingredients properly
2. Stove – For melting butter and simmering the soup
3. Sharp knife – Essential for chopping the onion, carrots, celery, and garlic
4. Cutting board – To safely chop all your veggies
5. Measuring cups and spoons – For getting the right amounts of chicken broth, cream, and butter
6. Wooden spoon – Needed to stir the soup without scratching the pot
7. Ladle – To serve the soup into bowls
8. Soup bowls – For enjoying your meal at the table

FAQ

• Can I use leftover chicken for this soup? Yes, you can use leftover chicken and it tastes just as good as freshly cooked chicken.
• Is it okay to swap heavy cream with half-and-half? Sure, half-and-half works fine if you want a lighter taste, but the soup will be a bit less creamy.
• Do I have to cook the rice before adding it to the soup? No, just add the uncooked white rice with the broth and let it cook in the pot.
• How long does this recipe usually take to make? It typically takes about 40 minutes to an hour from start to finish.
• What should I do if the soup seems too thin for my liking? You can let it simmer a bit longer to thicken or stir in a little extra cream towards the end.

Creamy Chicken And Rice Soup Recipe Substitutions and Variations

• Cooked chicken substitute: you can use shredded turkey or even diced firm tofu if youre looking for a twist
• Chicken broth substitute: vegetable broth works great if you dont have low sodium broth on hand
• Heavy cream substitute: try using half-and-half or even a mix of whole milk and a little bit of flour if you want a lighter option
• Rice substitute: hold the white rice and opt for quinoa or barley to add a different texture

Pro Tips

1. When you’re cooking the veggies, make sure you dont let the garlic get too browned cause it can turn bitter real fast.
2. Add the heavy cream in slowly so the soup doesn’t separate into a weird texture – a little goes a long way.
3. If you use half-and-half instead of heavy cream, you might need to season a bit more to get that rich flavor you want.
4. Keep an eye on the rice so it stays tender but not mushy, its better to take it off the heat a little early and let the rest of the soup finish cooking.