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Creamy Chicken and Rice Soup

Creamy chicken and rice soup with tender long-grain rice simmered in a velvety broth. The recipe uses a butter-and-flour roux for body, then finishes with heavy cream and shredded chicken for a silky texture.
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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: 1130
Ingredients Equipment Method Notes

Ingredients
  

Chicken base
  • 1.5 lb chicken breast
  • 6 cup chicken broth
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 4 garlic minced
Creamy roux and seasoning
  • 4 tbsp butter
  • 3 tbsp flour
  • 2 cup heavy cream
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.25 tsp nutmeg
  • salt and pepper to taste
Rice
  • 1 cup long grain white rice

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot, then sauté the onion, carrots, and celery for 5 minutes, stirring until the onion turns translucent and the vegetables look slightly softened.
  2. Add the garlic and flour and cook for 1–2 minutes, stirring constantly until the flour smell cooks off and the mixture forms a thick paste.
Build and simmer the soup
  1. Gradually add the chicken broth while stirring so the roux loosens smoothly, then stir in the chicken, thyme, dried parsley, and nutmeg.
  2. Simmer for 15–18 minutes, until the chicken is cooked through, then remove it and shred it back into the pot.
  3. Bring the soup to a boil, then add the long grain white rice, stir once, and cover.
  4. Simmer for 18 minutes until the rice is tender, checking that it’s cooked but not mushy and adding a splash of broth only if needed.
Finish creamy
  1. Stir in the heavy cream and shredded chicken, then simmer for 5 minutes until the broth looks velvety and steam carries a creamy aroma.
  2. Season with salt and pepper to taste, then turn off the heat and let it rest 2 minutes so the texture thickens slightly.

Notes

Pro tip: shred the chicken while it’s still warm, and stir the soup well after adding cream so the texture stays smooth. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop, adding a splash of broth if it thickens too much. Freezing is not recommended because the rice and cream can change texture when thawed. Dietary swap: use half-and-half or light cream instead of heavy cream for a slightly lighter result (texture may be a bit less rich).