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Creamy Chicken and Rice Soup Recipe

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3.8 from 51 reviews

A comforting and creamy chicken and rice soup featuring tender chicken breasts, aromatic vegetables, and a rich, velvety broth. This easy-to-make soup combines sautéed celery, carrots, onion, and garlic with jasmine rice simmered in chicken broth and finishing with a touch of heavy cream for that perfect creamy texture.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 stalk celery, chopped finely
  • 2 medium carrots, peeled and chopped finely
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced

Soup Thickener and Seasoning

  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon Italian seasoning
  • Salt and pepper, to taste

Soup Liquids and Main Ingredients

  • 4 cups chicken broth
  • 3/4 cup uncooked white jasmine rice
  • 1 cup heavy cream (or whipping cream)
  • 1 pound uncooked chicken breasts, cut into bite-size pieces or strips

Instructions

  1. Sauté Vegetables: Heat the olive oil in a soup pot over medium-high heat. Add the chopped celery, carrots, and onion. Sauté for 5 to 7 minutes, stirring occasionally until the vegetables soften and become fragrant.
  2. Add Garlic and Flour: Stir in the minced garlic and flour. Cook for about one minute while stirring to cook out the raw flour taste and create a roux base to thicken the soup.
  3. Incorporate Broth: Slowly pour in the chicken broth while stirring and scraping up any browned bits from the bottom of the pot. Continue stirring until the flour is fully dissolved into the broth, creating a smooth mixture.
  4. Add Seasoning and Rice: Stir in the Italian seasoning, jasmine rice, and heavy cream. Increase the heat to high and bring the soup to a gentle boil. Stir well, then reduce heat to simmer and cover the pot with the lid slightly ajar. Let simmer for 10 minutes, stirring occasionally to prevent rice from sticking to the pot bottom.
  5. Cook Chicken and Finalize: Add the bite-sized chicken pieces to the soup. Continue cooking for another 7 to 10 minutes, or until both the chicken and rice are fully cooked. Season generously with salt and pepper to taste. Add additional chicken broth if a thinner soup consistency is desired. Serve hot.

Notes

  • Stir the soup occasionally during simmering to prevent rice from sticking.
  • If not eating immediately, cook the rice separately to avoid it soaking up all the broth and becoming mushy.
  • Adjust thickness by adding more chicken broth if preferred.
  • This recipe makes 4 hearty servings and reheats well.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/creamy-chicken-and-rice-soup-recipe/