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Creamy chicken and rice soup sitting in a deep cream ceramic bowl. You can see carrots and mushrooms in the soup and it is garnished with fresh herbs. In the corner you can see the edge of another bowl and they are sitting on a cream colored cloth next to 2 silver spoons.
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Creamy Chicken and Rice Soup

Comfort food in a flash! Creamy chicken and rice soup will warm up your soul from the inside out while cooking in just over 30 minutes for a fast, week night dinner everyone will enjoy.
Course Main Dish, Soup
Cuisine American
Keyword creamy chicken and rice soup, healthy chicken and rice soup, quick comfort food
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients

  • 1 pound cooked chicken diced or pulled into bite sized pieces
  • 3 tablespoons salted butter
  • 2 medium carrots peeled and diced
  • 2 ribs celery peeled and diced
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 3 tablespoons all purpose flour
  • ¼ cup white wine
  • ½ teaspoon dried thyme or 3 sprigs fresh thyme
  • 4 cups chicken stock
  • 8 ounces sliced mushrooms
  • ½ cup white rice jasmine or basmati
  • 1 cup heavy cream
  • salt and pepper to season and to taste

Instructions

  • In a heavy bottom pot, melt the butter over medium-high heat. Add the carrots, celery, onion, and garlic to the pan. Season with salt and pepper. Cook for 6 to 7 minutes until the onions are translucent and the carrots are starting to soften.
    3 tablespoons salted butter, 2 medium carrots, 2 ribs celery, 1 medium yellow onion, 2 cloves garlic
  • Add the flour and stir until the vegetables are well coated. Cook for about 1 minutes then slowly add the wine while stirring to combine the flour and wine into a thick liquid.
    3 tablespoons all purpose flour, ¼ cup white wine
  • Slowly pour in the chicken stock, stirring to combine. Thoroughly rinse the rice before using. Add the thyme and rice to the pan and increase the heat to high. Bring the liquid to a simmer, stirring occasionally to keep the rice from sticking to the bottom of the pan.
    ½ teaspoon dried thyme or 3 sprigs fresh thyme, 4 cups chicken stock, ½ cup white rice
  • Once the broth is almost at a boil, reduce the heat to medium, partially cover the pan, and cook for 5 minutes, stirring occasionally. After the first 5 minutes of cooking, add the chicken and mushrooms to the pan, partially cover and cook for 10 to 12 more minutes until the rice is very tender.
    8 ounces sliced mushrooms, 1 pound cooked chicken
  • Reduce the heat to low, stir in the heavy cream and season liberally with salt and pepper to taste. I typically use about ¾ teaspoon salt and ½ teaspoon pepper.
    1 cup heavy cream, salt and pepper

Notes

  • Cook the chicken in advance in the oven or use the meat of a rotisserie chicken for a fast and easy shortcut.
  • Wash the rice before adding to the pan to keep the broth from becoming gummy.
  • This soup is hearty! If you don't plan to eat the soup right away, consider cooking the rice separate or having 2 cups of additional stock on hand to thin out the broth as the rice absorbs it while it cools.
  • Wild rice, brown rice, or hearty grains like farro or barley can be substituted for white rice.  Cook them separately, then add in with the heavy cream.