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Creamy Chicken and Rice Soup

Creamy chicken and rice soup made with a buttery flour base and velvety cream broth for tender rice and shredded chicken in one pot. Sautéed onion, carrots, and celery plus thyme and nutmeg create a cozy, silky texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast Shred cooked chicken after simmering.
Long grain white rice
  • 1 cup long grain white rice Simmer covered until tender.
Carrots
  • 4 carrots Slice for even cooking.
Celery
  • 4 celery Slice for even cooking.
Onion
  • 1 onion Dice finely for a smooth soup base.
Garlic
  • 4 clove garlic Minced.
Chicken broth
  • 6 cup chicken broth Use to build the creamy base.
Heavy cream
  • 2 cup heavy cream Stir in near the end for a silky finish.
Butter
  • 4 tbsp butter Sauté vegetables and build flavor.
Flour
  • 3 tbsp flour Cook with garlic to thicken the broth.
Dried thyme
  • 1 tsp dried thyme Adds warm herb flavor.
Dried parsley
  • 1 tsp dried parsley For savory, fresh-like aroma.
Nutmeg
  • 0.25 tsp nutmeg Use sparingly; adds gentle warmth.
Salt and pepper
  • 0.5 salt and pepper Add to taste at the end.

Equipment

  • 1 Dutch oven

Method
 

Sauté the soup base
  1. Melt the butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes, until softened and glossy.
Build a thickened broth
  1. Add the garlic and flour, and cook for 1-2 minutes, stirring constantly until fragrant and lightly bubbly.
  2. Gradually whisk in the chicken broth until smooth.
Cook and shred the chicken
  1. Add the chicken, thyme, dried parsley, and nutmeg; keep the soup at a simmer and cook for 15-18 minutes until the chicken is cooked through and tender.
  2. Remove the chicken from the pot and shred it, then return the shredded chicken to the soup.
Cook the rice
  1. Bring the soup to a boil over medium-high heat, then stir in the rice and ensure the rice is evenly distributed.
  2. Cover and simmer for 18 minutes, until the rice is tender and the soup looks slightly thickened.
Finish with cream
  1. Stir in the heavy cream and simmer for 5 minutes, just until the broth turns velvety and hot.
  2. Season with salt and pepper to taste, then serve hot.

Notes

Pro tip: when adding flour, cook it with the garlic for 1-2 minutes so the broth thickens without tasting raw. Store leftovers in the fridge up to 3-4 days; reheat gently with a splash of broth if it thickens. Freezing is not recommended because the cream can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (reduce simmer time after adding it to prevent curdling).