Creamy Chicken and Rice Soup

Creamy chicken and rice soup is a hearty, comforting meal that's made in 30 minutes or less on the stovetop. The creamy broth has a mild, savory flavor and is filled with tender chicken, vegetables, and rice.

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Author Heather

Ingredients

¼ cup (56 g) unsalted butter
1 small onion diced
2 medium carrot diced
2 celery ribs diced
2 cloves garlic minced
¼ cup (30 g) all-purpose flour
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon pepper
32 ounces chicken broth
16 ounces water
1 cup (198 g) long grain white rice rinsed
1 cooked rotisserie chicken skin and bones discarded, meat shredded
8 ounces (226 g) whole milk

Instructions

In a stock pot over medium heat, melt butter. Add onions, carrot, and celery. Cook for about 4 to 5 minutes, or until vegetables begin to lightly brown and onions begin to turn translucent.
Add garlic and cook an additional 30 seconds. Add flour and stir to coat. Cook for one minute.
Add thyme, basil, salt, pepper, broth, and water and whisk to remove clumps.
Add rice and stir to incorporate. Bring to a simmer, cover, and reduce heat to low. Cook until rice is tender and cooked through (about 18-20 minutes for white rice).
Add shredded chicken and milk and stir to combine. Remove from heat, portion into bowls, and serve warm.

Notes

Leftovers: Soup will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Reheat in the microwave or over medium-low heat on the stovetop until warm.
Rotisserie chicken alternatives: Shredded rotisserie chicken can be substituted with 16 ounces of any cooked, lightly seasoned chicken, canned chicken, or leftover Thanksgiving turkey.
Rice substitutes: If you'd prefer to use other types of rice, like brown rice or wild grain rice, please consult your rice's package directions for cooking times. These types of rice take significantly longer to cook than white rice.

Nutrition