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Creamy Chicken And Rice Soup

Creamy chicken and rice soup simmers chicken breasts and long-grain rice in a savory broth thickened with flour. Heavy cream stirred in at the end gives each bowl a smooth, comforting texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 ribs celery diced
  • 0.5 cup all-purpose flour
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 cups low-sodium chicken broth
  • 1.5 lb boneless, skinless chicken breasts
  • 0.75 cup long-grain white rice
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the unsalted butter in a 6-quart Dutch oven or soup pot over medium heat.
  2. Add the yellow onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
  3. Stir in the all-purpose flour, dried thyme, kosher salt, and black pepper and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the low-sodium chicken broth until smooth.
  5. Add the chicken breasts.
  6. Bring to a gentle boil, then reduce the heat to maintain a simmer.
  7. Cook for 15 to 20 minutes, until the thickest part of each breast reaches 165°F.
  8. Transfer the chicken to a plate.
  9. Stir the long-grain white rice into the pot.
  10. Simmer uncovered for 15 to 18 minutes, stirring occasionally, until the rice is tender.
  11. Shred the chicken with two forks and return it to the pot.
  12. Stir in the heavy cream and warm over low heat for 2 to 3 minutes, without boiling.

Notes

For the creamiest texture, add the heavy cream over low heat and do not let the soup boil. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the rice and cream can separate. For a dairy-free variation, use plant-based butter and unsweetened, unflavored dairy-free cream.