Description
Creamy Chicken and Rice Soup: A cozy, comforting bowl of tender chicken, vegetables, and rice simmered in a creamy, rich broth.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1½ lbs boneless skinless chicken breasts (or thighs)
- 6 cups low-sodium chicken broth
- 1 cup long-grain white rice
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper to taste
- 1 cup milk or half-and-half
- 2 tbsp all-purpose flour (optional, for thickening)
- 1 cup frozen peas
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for 5–6 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Add chicken, chicken broth, rice, thyme, parsley, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Cover and simmer for 25–30 minutes, until rice is tender and chicken is fully cooked.
- Remove chicken, shred with two forks, and return to the pot.
- Whisk flour into milk, then slowly stir into the soup to thicken. Let simmer for 5–7 minutes.
- Stir in peas and cook for another 2 minutes. Adjust seasoning as needed.
- Garnish with fresh parsley and serve hot.
Notes
- For a thicker soup, whisk the flour with milk before adding to the pot.
- You can use leftover cooked chicken to speed up prep.
- To keep this gluten-free, omit the flour or use a gluten-free thickener (such as cornstarch slurry).
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 36 g
- Saturated Fat: 9 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 84 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 130 mg
Keywords: Creamy chicken soup, chicken and rice soup, cozy soup, comfort food, stovetop soup, American comfort