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Creamy Chicken and Rice Soup

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Creamy Chicken and Rice Soup is a warm, comforting, and hearty meal packed with tender chicken, creamy broth, and flavorful vegetables. This easy one-pot recipe is perfect for chilly days, meal prep, or a cozy weeknight dinner.

Ingredients

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  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp thyme
  • ½ tsp paprika (optional)
  • 4 cups chicken broth
  • 1 cup uncooked rice (white, brown, or wild rice)
  • 2 cups cooked shredded chicken (rotisserie or boiled)
  • 1 cup milk or half-and-half
  • ½ cup heavy cream (for extra creaminess)
  • ½ cup Parmesan cheese, grated (optional)
  • 1 tbsp flour or cornstarch + 2 tbsp water (for thickening, if needed)
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Sauté the Aromatics:

  • In a large pot over medium heat, melt butter and add olive oil.
  • Add onion, carrots, and celery, sautéing for 5 minutes until softened.
  • Stir in garlic, salt, pepper, thyme, and paprika, cooking for 30 seconds until fragrant.

2. Cook the Rice & Chicken:

  • Pour in chicken broth and bring to a gentle boil.
  • Stir in rice and reduce heat to low, simmering for 15-20 minutes until rice is tender.
  • Add shredded chicken and stir well.

3. Make It Creamy:

  • Stir in milk, heavy cream, and Parmesan cheese (if using).
  • If the soup is too thin, mix flour or cornstarch with water, then stir in to thicken.

4. Finish & Serve:

  • Simmer for 5 more minutes, then taste and adjust seasoning if needed.
  • Garnish with fresh parsley and serve warm!

Notes

✔ Make It Dairy-Free: Use coconut milk or omit cream.
✔ Use Leftover Rice: If using cooked rice, stir it in at the end and simmer for 5 minutes.
✔ Storage: Keeps in the fridge for up to 4 days or freeze for up to 3 months.

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