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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 simmering then finishing with cream. Shredded chicken is cooked through in the soup for a cozy, comforting texture in every bowl.
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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
Long grain white rice
  • 1 cup long grain white rice
Carrots
  • 4 carrots sliced
Celery
  • 4 celery sliced
Onion
  • 1 onion diced
Garlic
  • 4 garlic minced
Chicken broth
  • 6 cup chicken broth
Heavy cream
  • 2 cup heavy cream
Butter
  • 4 tbsp butter
Flour
  • 3 tbsp flour
Dried thyme
  • 1 tsp dried thyme
Dried parsley
  • 1 tsp dried parsley
Nutmeg
  • 0.25 tsp nutmeg
Salt and pepper
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Melt the butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until beginning to soften.
  2. Add the garlic and flour, then cook for 1-2 minutes, stirring, until the mixture smells toasted and looks slightly thickened.
  3. Gradually pour in the chicken broth, whisking as needed, then add the chicken, thyme, dried parsley, and nutmeg.
  4. Simmer for 15-18 minutes until the chicken is cooked through, then remove the chicken and shred it.
Cook the rice and finish
  1. Bring the soup back to a boil, then stir in the long grain white rice.
  2. Cover and simmer for 18 minutes until the rice is tender and the soup is thickened.
  3. Stir in the heavy cream and the shredded chicken, then simmer for 5 minutes to warm through.
  4. Season with salt and pepper to taste, then serve hot.

Notes

For the creamiest texture, don’t boil aggressively after adding the cream—keep it at a gentle simmer. Store leftovers in the refrigerator up to 3-4 days; freeze up to 2 months, though rice may soften further when reheated. To make it dairy-light, swap heavy cream with evaporated milk (use the same amount) for a lighter, still creamy finish.