Creamy Chicken and Rice Soup

Ely

This creamy chicken and rice soup? Oh honey, it’s not just soup it’s a hug in a bowl. Think: soft carrots, juicy chicken, and cozy, starchy rice swimming in a thick, dreamy broth. It's the kind of recipe that makes you sigh before you even sit down.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course dinner

Cuisine American

Servings 6 servings

Calories 390 kcal

Ingredients

1½ pounds boneless skinless chicken thighs
3 medium carrots peeled and chopped
2 celery stalks diced
1 small yellow onion finely chopped
5 cloves garlic minced
3 tablespoons butter
¼ cup all-purpose flour
6 cups chicken broth low-sodium
1 cup half and half or whole milk
¾ cup long grain white rice jasmine preferred
1 teaspoon fresh thyme or ½ teaspoon dried
½ teaspoon fresh rosemary or ¼ teaspoon dried
1 tablespoon soy sauce
1 –2 teaspoons hot sauce optional
Salt and black pepper to taste
Fresh parsley chopped (for garnish)
Freshly grated parmesan optional

Instructions

Dice chicken and toss with salt, Italian seasoning, mustard powder, paprika, and chili flakes. In a large pot, sear chicken until golden and cooked through. Set aside.
In the same pot, melt butter and add carrots, celery, and onion. Sauté 5–7 minutes until softened. Stir in garlic and cook briefly.
Sprinkle in flour and stir to coat veggies. Gradually whisk in chicken broth. Add half and half, soy sauce, hot sauce, thyme, and rosemary. Stir to combine.
Stir in uncooked rice and reserved chicken. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 20–25 minutes, stirring occasionally.
If soup becomes too thick, add more broth as needed. Taste and adjust seasoning.
Serve hot, garnished with parmesan and fresh parsley. Even better the next day!

Notes

Use rotisserie chicken to save time. Swap in wild or brown rice but cook longer. For dairy-free, try oat or coconut milk. If it thickens after chilling, add broth when reheating.

Keyword chicken soup, cozy meal, creamy rice soup, one-pot dinner