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Creamy Comfort Chicken and Rice Soup

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A cozy, creamy chicken and rice soup that delivers nostalgic comfort with tender chicken, fluffy rice, and a fragrant herb blend. Perfect for chilly evenings and easy weeknight dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup long-grain white rice (or jasmine rice)
  • 6 cups chicken broth (homemade or store-bought)
  • 1 medium onion, finely chopped
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 1 cup whole milk or half-and-half (or dairy-free milk like oat or almond)
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (or gluten-free flour)
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Chop the onion, celery, carrots, and mince the garlic. If using raw chicken, cook and shred it before starting (about 15 minutes). Measure out rice and broth.
  2. Melt 2 tablespoons of butter in a large heavy-bottomed pot over medium heat. Add onion, celery, and carrots. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes. Add garlic in the last minute, stirring gently.
  3. Sprinkle 3 tablespoons of flour over the veggies. Stir constantly for 2-3 minutes to cook out the raw flour taste and create a thick paste.
  4. Slowly pour in 6 cups of chicken broth while stirring continuously to avoid lumps. Bring to a gentle simmer until the mixture thickens slightly.
  5. Add rice, bay leaf, and thyme to the pot. Stir well, then cover and simmer on low for 18-20 minutes, or until rice is tender. Stir occasionally to prevent sticking.
  6. Remove the bay leaf. Stir in shredded chicken and 1 cup of milk or half-and-half. Heat through gently for 5 minutes—do not boil. Add lemon juice if using.
  7. Season with salt and freshly ground black pepper, starting with about 1 teaspoon salt and ½ teaspoon pepper. Adjust to taste.
  8. Ladle soup into bowls and garnish with fresh herbs if desired. Serve warm.

Notes

Do not rush the roux step; stir constantly to avoid a pasty taste. Simmer rice on low and stir occasionally to prevent sticking. Warm dairy gently and avoid boiling after adding to prevent curdling. To thicken soup, simmer uncovered longer or add a slurry of flour or cornstarch. To thin, add broth or milk. Leftovers thicken; add liquid when reheating. For gluten-free, substitute flour with cornstarch or gluten-free blend. For dairy-free, use plant-based milk and cornstarch for thickening.

Nutrition

Keywords: chicken soup, creamy chicken soup, chicken and rice soup, comfort food, easy dinner, cozy soup, family recipe

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