Creamy Chicken and Rice Soup
User Reviews
5
Creamy Chicken and Rice Soup
Description
This soup begins by softly sautéing onion, celery, carrot, and fresh thyme in butter, creating a flavorful base. Flour is added to coat the vegetables, providing a gentle thickening effect once chicken broth is incorporated and brought to a boil. Enriched rice that preserves its shape during cooking contributes a pleasing texture after simmering in the broth along with salt and pepper.
Once rice is cooked through, half and half is stirred in for creaminess along with shredded chicken, warming all components through. The soup finishes with additional thyme and black pepper to enhance the fresh herbaceous and peppery notes.
This creamy chicken and rice soup works well as a wholesome lunch or dinner. It pairs nicely with crusty bread or a light salad for a balanced meal. Adjust herbs to personal preference, such as substituting Italian seasoning or adding spice. For gluten-free needs, flour can be omitted and cornstarch slurry added later for thickening.
Rice types other than enriched rice can be used, but may affect texture and cooking time. Wild or brown rice will extend cooking duration and absorb more liquid, while white basmati cooks faster and requires less liquid. These considerations impact leftovers as well, as some rice may become mushy more quickly.
Ingredients
- 2 tablespoons butter
- 1 onion diced, medium
- 2 ribs celery diced
- 2 carrot diced, medium
- 1 tablespoon thyme or 1 teaspoon dried, chopped fresh
- ⅓ cup all-purpose flour (see notes for thickening alternatives)
- 6 cups chicken broth store-bought or homemade, low-sodium
- ¾ cup enriched rice such as Ben's Original, see notes for using other kinds of rice, converted rice
- ½ teaspoon kosher salt (more or less depending on preferences)
- ½ teaspoon black pepper
- 1 cup half and half (or whole milk or heavy cream)
- 2 cups chicken such as rotisserie, cooked shredded
- thyme for serving (optional, extra fresh thyme leaves and freshly cracked black pepper
- black pepper for serving (optional, extra fresh thyme leaves and freshly cracked black pepper
Instructions
- In a large pot or Dutch oven, melt the 2 tablespoons butter over medium heat. Add the diced 1 medium onion, diced 2 ribs celery, diced 2 medium carrots, and 1 tablespoon chopped fresh thyme. Sauté until softened, 5-10 minutes.
- Add the ⅓ cup all-purpose flour and stir to coat the veggies, cooking while stirring for about 1 minute. Pour in the 6 cups low-sodium chicken broth and bring to a boil. Add the ¾ cup enriched / converted rice, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Turn down to low, cover, and simmer until the rice is fully cooked (about 20 minutes, see notes).
- Once the rice has fully cooked, pour in the 1 cup half and half and stir in the 2 cups cooked shredded chicken. Cook for a few more minutes until everything has warmed up. Taste and adjust seasoning if necessary.
- Serve the soup topped with extra fresh thyme leaves and fresh cracked black pepper, if desired.
Notes
- Enriched rice holds shape well in leftovers; other rice varieties may affect texture and cooking time.
- Replace flour thickener with a cornstarch slurry after cooking for a gluten-free version.
- Adjust herbs to taste, such as using Italian seasoning, oregano, or crushed red pepper to vary flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 59mg | 20% |
| Sodium | 381mg | 16% |
| Potassium | 528mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3744IU | 75% |
| Vitamin C | 4mg | 4% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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