Description
Creamy Chicken and Rice Soup is a comforting and hearty dish featuring tender shredded chicken, vegetables, and rice in a rich, creamy broth flavored with fresh thyme. Perfect for chilly days or when you need a soothing meal.
Ingredients
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- 2 tablespoons butter
- 1 medium onion, diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth (store-bought or homemade)
- 3/4 cup enriched/converted rice (e.g., Ben's Original)
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup half and half (or whole milk or heavy cream)
- 2 cups cooked shredded chicken (such as rotisserie)
- Extra fresh thyme leaves and fresh cracked black pepper for serving (optional)
Instructions
- Melt butter in a large pot over medium heat. Add diced onion, celery, and carrots; sauté until vegetables are softened, about 5-7 minutes.
- Stir in chopped thyme and flour, cooking for 2 minutes while stirring to form a roux.
- Gradually whisk in chicken broth, ensuring no lumps form.
- Add rice, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer uncovered for about 20 minutes until rice is tender.
- Stir in half and half and cooked shredded chicken. Heat through but do not boil.
- Adjust seasoning if needed.
- Serve hot, garnished with fresh thyme leaves and cracked black pepper if desired.
Notes
- For gluten-free thickening, use cornstarch slurry instead of flour.
- Different rice types may require adjustment in cooking time and liquid amount.
- Use homemade chicken broth for deeper flavor.
- Leftovers reheat well and often taste better the next day.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg