Description
This creamy chicken and rice soup is a comforting, homemade recipe perfect for chilly days. Made with rotisserie chicken, tender vegetables, and a buttery thyme-infused broth, this easy dinner recipe is rich, satisfying, and packed with flavor. The secret? Enriched rice keeps the texture perfect, even for leftovers. Whether you’re craving a quick meal or a cozy soup to meal prep, this healthy recipe will hit the spot!
Ingredients
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- 2 tablespoons butter
- 1 medium onion, diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1/3 cup all-purpose flour (see notes for substitutes)
- 6 cups low-sodium chicken broth
- 3/4 cup enriched or converted rice (such as Ben’s Original, see notes for other rice options)
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup half and half (or whole milk/heavy cream)
- 2 cups cooked shredded chicken (rotisserie or homemade)
- Optional: extra fresh thyme and black pepper for serving
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, carrots, and thyme. Sauté for 5-10 minutes until softened.
- Stir in the flour and cook for 1 minute, stirring constantly to coat the veggies.
- Gradually pour in the chicken broth while stirring to prevent lumps. Bring to a boil.
- Add the rice, salt, and black pepper. Reduce heat to low, cover, and simmer for 20 minutes or until the rice is fully cooked.
- Stir in the half and half and shredded chicken. Cook for a few more minutes until heated through.
- Taste and adjust seasoning if needed. Serve warm, topped with fresh thyme and black pepper if desired.
Notes
- Rice options: If using regular white rice, reduce the cooking time slightly. Brown rice requires longer cooking (about 40 minutes).
- Flour substitutes: To make it gluten-free, swap flour for cornstarch (use 1 tablespoon mixed with broth before adding).
- Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg