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Easy Homemade Creamy Chicken and Rice Soup

Close-up of a steaming white bowl filled with creamy chicken and rice soup, featuring shredded chicken, carrots, and peas.
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Make a simple, hearty, and creamy chicken and rice soup that is ready quickly for a comforting weeknight meal.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup uncooked long-grain white rice
  • 1/2 cup half-and-half or whole milk
  • 2 tablespoons all-purpose flour

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the uncooked rice. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender.
  5. Stir in the shredded cooked chicken.
  6. In a small bowl, whisk together the flour and half-and-half until smooth.
  7. Slowly pour the flour mixture into the simmering soup while stirring constantly. Continue to stir until the soup thickens slightly, about 2 to 3 minutes. Do not let it boil after adding the dairy mixture.
  8. Taste and adjust salt and pepper if needed before serving hot.

Notes

  • You can use leftover rotisserie chicken for faster preparation.
  • For a richer flavor, use homemade chicken broth.
  • If you prefer a thicker soup, increase the flour to 3 tablespoons.

Nutrition

Find it online: https://eatableempress.com/easy-creamy-chicken-and-rice-soup/