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Creamy Chicken and Rice Soup

This Creamy Chicken and Rice Soup is comfort food at its best! Hearty, slightly indulgent and so delicious. You will want to keep it in rotation during the colder months!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6
Calories: 430 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small onion chopped
  • 2 large carrots peeled and sliced or diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1/2 cup white wine optional
  • 1 pound chicken breasts
  • 4 cups chicken broth
  • 2 bay leaves
  • kosher salt and freshly ground pepper to taste
  • 1 cup uncooked [Carolina® Rice Jasmine Red and Wild Rice Blend]
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups whole milk
  • 1/3 cup heavy cream
  • 1/2 cup chopped parsley

Instructions

    Cup of Yum
  1. In a large Dutch Oven, over medium heat, heat the olive oil. Add the onion and sauté for a couple of minutes, until translucent. Then, add the carrots and celery, sautéing until softened, about 5 minutes. Finally, add the minced garlic and sauté until fragrant, about 1 minute.
  2. Optional: pour in the white wine to deglaze the pot, scraping all the browned bits from the bottom.
  3. Add the chicken breasts, chicken broth and bay leaves. Season with salt and pepper. Bring to a boil, then cover and lower to a simmer. Cook for 15 to 20 minutes, or until the chicken is tender.
  4. While the chicken is cooking, cook the rice in a saucepan, according to package instructions. Reserve.
  5. In another saucepan, melt the butter over medium heat. Add flour all at once and whisk vigorously. Cook until it starts to bubble and it turns slightly golden. Slowly add the milk, whisking constantly, until thickened. Add the heavy cream and remove from heat. Season with salt and pepper, and reserve.
  6. When the chicken breasts are done cooking, remove to a cutting board and shred them. Reserve.
  7. Add the white sauce to the soup broth. Raise the heat to medium high and bring to a boil, cooking until thickened to the desired consistency. Add the shredded chicken, cooked rice and chopped parsley.
  8. Taste for seasoning and adjust salt and pepper.
  9. Serve immediately!

Notes

  • Add a few splashes of milk or heavy cream to thin it out.
  • Remove a ladleful of liquid from the soup into a bowl. Add a tablespoon of flour and whisk until incorporated. Pour this mixture back into the soup and cook until the soup thickens to the desired consistency. Repeat if necessary!
  • Yes. But I would wait to add the rice right before serving, or it could become mushy!
  • Leftovers should be stored in an airtight container, in the fridge, for up to 3-4 days. The rice will keep absorbing liquid while it chills, and it will be mushier than when it was freshly cooked.
  • Reheat it in a saucepan, on the stove, over medium-low heat. Add splashes of milk or broth to bring it back to a soup consistency.

Nutrition Information

Calories 430kcal (22%) Carbohydrates 26g (9%) Protein 30g (60%) Fat 21g (32%) Saturated Fat 11g (55%) Polyunsaturated Fat 8g Cholesterol 111mg (37%) Sodium 846mg (35%) Fiber 2g (8%) Sugar 7g (14%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 430

% Daily Value*

Calories 430kcal 22%
Carbohydrates 26g 9%
Protein 30g 60%
Fat 21g 32%
Saturated Fat 11g 55%
Polyunsaturated Fat 8g 47%
Cholesterol 111mg 37%
Sodium 846mg 35%
Fiber 2g 8%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.