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Creamy Chicken and Rice Soup

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A soothing soup that blends tender chicken, soft rice, and a silky broth, perfect for cool weather and busy nights.

Ingredients

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  • 2 tablespoons butter or olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 1 cup long-grain white rice (or 3/4 cup brown rice)
  • 2 cups cooked shredded chicken
  • 1 cup milk or 1/2 cup cream + 1/2 cup milk
  • Salt and pepper to taste
  • Fresh parsley or thyme for garnish

Instructions

  1. Melt butter in a large pot over medium heat. Add onion, carrot, and celery. Sauté until soft, about 6–8 minutes.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. Pour in chicken broth and bring to a gentle boil. Stir in rice. Reduce heat and simmer uncovered (white rice ~18–20 minutes; brown rice longer) until tender.
  4. Stir in shredded chicken and warm through for 3–4 minutes.
  5. Lower heat. Stir in milk or cream. Heat gently; do not boil once dairy is added. Season with salt and pepper.
  6. Garnish with parsley. Serve hot.

Notes

This soup is freezer-friendly and can be reheated gently on the stove. If it thickens too much when reheating, add a splash of broth.

Nutrition

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

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