Can I use pre-cooked chicken instead of raw chicken?

Yes, you can use rotisserie or leftover cooked chicken. Add it during the last 5 minutes of cooking to warm it through without overcooking.

What type of rice works best for this soup?

Jasmine rice is recommended for its soft texture and quick cooking time. If using brown or wild rice, cook it separately and add it before serving.

How can I make this soup dairy-free?

Substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative. Keep in mind that the flavor may slightly change.

Why did my soup become too thick?

Rice absorbs liquid as it sits. To thin it out, simply add more chicken broth when reheating until you reach the desired consistency.

Creamy Chicken and Rice Soup

Name: Creamy Chicken and Rice Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 stick celery, finely chopped; 2 medium carrots, peeled and finely chopped; ½ medium onion, chopped; 3 cloves garlic, minced; 3 tablespoons flour; 4 cups chicken broth; ¼ teaspoon Italian seasoning; ¾ cup uncooked white jasmine rice; 1 cup heavy/whipping cream; 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; Salt and pepper to taste

Description

This creamy chicken and rice soup is a comforting one-pot meal that’s easy to make and perfect for chilly days. With tender chicken, hearty rice, and a rich, velvety broth, it’s a beginner-friendly dish that comes together quickly with simple pantry staples.

Ingredients

Scale

1 tablespoon olive oil
1 stick celery, finely chopped
2 medium carrots, peeled and finely chopped
½ medium onion, chopped
3 cloves garlic, minced
3 tablespoons flour
4 cups chicken broth
¼ teaspoon Italian seasoning
¾ cup uncooked white jasmine rice
1 cup heavy/whipping cream
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste

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Instructions

Sauté the vegetables: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the celery, carrots, and onions, stirring occasionally until softened, about 5-7 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
Thicken the base: Sprinkle the flour over the vegetables, stirring constantly for about a minute to coat them evenly. This will help thicken the soup as it cooks.
Add the broth and seasonings: Slowly pour in the chicken broth while stirring to prevent lumps. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the Italian seasoning, rice, and heavy cream.
Simmer the soup: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot slightly ajar and let it simmer for 10 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
Cook the chicken: Add the diced chicken pieces to the soup, stirring to distribute them evenly. Let the soup continue to simmer for another 7-10 minutes, or until the chicken is fully cooked and the rice is tender. Taste and season with salt and pepper as needed.
Adjust consistency and serve: If the soup is too thick, add extra broth until you reach the desired consistency. Remove from heat and let sit for a few minutes before serving warm.

Notes

Rice absorbs liquid quickly. If not serving immediately, cook the rice separately and add it to individual bowls before serving.
For extra flavor, try using chicken thighs instead of chicken breasts. They stay juicier and more tender.
Storage tip: Leftovers can be stored in the fridge for up to 4 days. Reheat on the stovetop over low heat, adding extra broth as needed.
Make it gluten-free: Replace flour with cornstarch (mixed with a bit of water) or a gluten-free flour blend.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 3g
Sodium: 720mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 27g
Cholesterol: 85mg