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Creamy Chicken and Rice Soup

Creamy chicken and rice soup made by simmering chicken and vegetables in broth, then boiling in long-grain rice for tender bites. Finished with a velvety cream swirl for a thick, comforting golden broth.
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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
  • 1.5 lb chicken breast
Rice and Vegetables
  • 1 cup long grain white rice
  • 4 carrots, sliced
  • 4 celery, sliced
  • 1 onion, diced
  • 4 clove garlic, minced
Soup Base
  • 6 cup chicken broth
  • 2 cup heavy cream
  • 4 tbsp butter
  • 3 tbsp flour
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.25 tsp nutmeg
  • Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt butter in a large pot over medium heat, then sauté onion, carrots, and celery for 5 minutes, stirring until softened and glossy.
Build the roux
  1. Add garlic and flour and cook for 1-2 minutes, stirring constantly, until the flour smell cooks off and the mixture turns lightly golden.
Simmer with chicken and spices
  1. Gradually add chicken broth, whisking as you pour, until smooth and bubbling.
  2. Add chicken breast, dried thyme, dried parsley, and nutmeg, then reduce to a steady simmer and keep the pot gently bubbling.
  3. Simmer for 15-18 minutes until the chicken is cooked through, then remove it and shred using two forks.
Cook the rice
  1. Bring the soup back to a boil, then add long grain white rice and stir to distribute the grains.
  2. Cover and simmer for 18 minutes until the rice is tender, watching for a gentle bubble and occasional stirring to prevent sticking.
Finish and season
  1. Stir in heavy cream and shredded chicken, then simmer for 5 minutes until creamy and heated through.
  2. Season with salt and pepper to taste, then simmer 1 minute more while the flavors meld.

Notes

For a thicker, velvety texture, keep the simmer gentle once the cream is added—boiling can make it look grainy. Store leftovers in the fridge for up to 3 days; reheat on the stove with a splash of broth or water to loosen. Freezing is not ideal because the rice can soften and the cream may separate after thawing. For a lighter option, use half-and-half instead of heavy cream and add a little extra to keep the soup creamy.