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Creamy Chicken And Rice Soup

Creamy chicken and rice soup with a velvety golden broth—simmered chicken, tender long-grain rice, and a silky finish of heavy cream. Built with a butter-and-flour base for gentle thickening and a comforting, spoonable 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1.5 lb chicken breast Shred after simmering.
  • 4 carrots Sliced.
  • 4 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
Soup base
  • 6 cup chicken broth
  • 4 tbsp butter
  • 3 tbsp flour Helps thicken the broth.
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.25 tsp nutmeg
Creamy finish and rice
  • 1 cup long grain white rice Simmer until tender.
  • 2 cup heavy cream Stir in at the end.
  • salt and pepper to taste Season at the end.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large Dutch oven over medium heat; once foaming, add the onion, carrots, and celery and sauté for 5 minutes, stirring until they start to soften and look glossy.
Build the roux
  1. Add the garlic and flour, then cook for 1-2 minutes while stirring constantly, until the flour smells lightly toasted and the mixture looks smooth.
Simmer the chicken and flavor
  1. Gradually add the chicken broth, stirring as you pour, then add the chicken, thyme, dried parsley, and nutmeg.
  2. Bring the soup to a gentle simmer (maintain steady bubbles) and simmer for 15-18 minutes, until the chicken is cooked through and no longer pink in the center.
  3. Remove the chicken from the pot and shred it, then return the shredded chicken to the soup.
Cook the rice
  1. Bring the soup to a boil over medium-high heat, then add the long grain white rice and stir to distribute it evenly.
  2. Cover and simmer for 18 minutes, until the rice is tender, with the pot bubbling gently under the lid.
Finish creamy
  1. Stir in the heavy cream and the shredded chicken, then simmer for 5 minutes until the broth turns velvety and slightly thickened.
  2. Season with salt and pepper to taste, stirring until fully combined and adjusting to your preference.

Notes

Pro tip: For the creamiest texture, keep the soup at a gentle simmer after adding the cream so it stays smooth. Store leftovers in the refrigerator up to 3 days; reheat gently, adding a splash of broth or water if it thickens. Freezing is not recommended because the rice and cream can change texture. Dietary swap: use half-and-half instead of heavy cream for a lighter result (the broth may be slightly less rich).