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Ultimate Cozy Creamy Chicken and Rice Soup

Close-up of a creamy chicken and rice soup, topped generously with fresh parsley.
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This creamy chicken and rice soup recipe delivers pure comfort. It is hearty, nourishing, and simple to make in one pot, perfect for a satisfying weeknight dinner or a chilly evening meal.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups homemade soup broth (or low-sodium chicken broth)
  • 2 cups cooked, shredded chicken breast
  • 1 cup long grain white rice, uncooked
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese (optional, for extra flavor)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the dried thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and add the uncooked rice. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
  4. Stir in the shredded cooked chicken and heat through for about 2 minutes.
  5. Remove the pot from the heat. Slowly stir in the heavy cream and Parmesan cheese, if using, until the soup is creamy. Do not boil the soup after adding the cream.
  6. Taste and adjust seasoning if needed. Ladle the hearty soup into bowls and garnish with fresh parsley. This is a filling soup for cold weather.

Notes

  • For a quicker meal, use pre-cooked rice, but add it only during the last 5 minutes of simmering along with the chicken.
  • To achieve a richer flavor, make your own homemade soup broth instead of using store-bought.
  • If you want a lemon chicken rice soup variation, add the zest of one lemon and 1 tablespoon of fresh lemon juice when you add the cream.
  • This recipe works well as a slow cooker rice soup; cook on low for 6-8 hours after sautéing the vegetables on the stovetop.

Nutrition

Find it online: https://blissbatter.com/cozy-creamy-chicken-and-rice-soup/