Creamy Chicken Rice Soup (Printable)

Tender chicken and rice in a silky cream broth with carrots, celery, and thyme, a comforting bowl for chilly nights.

# What You'll Need:

→ Meats

01 - 2 cups cooked chicken, shredded or diced

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced

→ Grains

06 - 1/2 cup long-grain white rice, uncooked

→ Liquids

07 - 4 cups chicken broth
08 - 2 cups whole milk
09 - 1 cup heavy cream

→ Spices & Seasonings

10 - 1 bay leaf
11 - 1/2 teaspoon dried thyme
12 - Salt and black pepper, to taste

→ Fats

13 - 2 tablespoons unsalted butter

→ Thickeners

14 - 2 tablespoons all-purpose flour

# Directions:

01 - Melt unsalted butter in a large soup pot over medium heat. Add chopped onion, diced carrots, diced celery, and minced garlic. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Evenly sprinkle all-purpose flour over the softened vegetables and stir constantly for 1 to 2 minutes to create a roux.
03 - Gradually whisk in chicken broth, ensuring a smooth consistency. Add bay leaf and dried thyme to the pot.
04 - Stir in the uncooked white rice. Bring the mixture to a boil, then reduce heat and simmer partially covered for 15 to 18 minutes, until rice is nearly tender.
05 - Stir in cooked chicken, whole milk, and heavy cream. Gently simmer for 8 to 10 minutes, allowing the soup to thicken and the rice to fully cook.
06 - Remove the bay leaf. Season with salt and black pepper to taste.
07 - Ladle the hot soup into bowls and serve immediately. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • One creamy pot—minimal fuss, maximum comfort, and somehow it always tastes like more work than it was.
  • Warming from the inside out, it's the answer to cold fingertips and tired days, and leftovers reheat beautifully.
02 -
  • If you rush adding the milk and cream before reducing the heat, the soup can curdle and lose its creamy texture.
  • Using rotisserie chicken adds both speed and a surprising depth of flavor—it's my not-so-secret shortcut.
03 -
  • Let your soup rest off the heat for a few minutes before serving so it thickens a bit and flavors meld.
  • Stir constantly when adding flour to avoid lumps and achieve the perfect creamy texture.

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