Creamy Chicken and Rice Soup

This Creamy Chicken and Rice Soup is like comfort in a bowl! It's easy to make, packed with delicious flavor, and the perfect way to warm up on a cold winter day!

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 368kcal

Author: Cathy Trochelman

Ingredients

1 1/4 cups dry long grain white rice
2 cups chopped carrots
2 cups chopped celery
2 cups chopped onion
2 cloves minced garlic
8 cups chicken broth
6 cups shredded chicken
1/2 cup butter
1/2 cup all purpose flour
1/2 teaspoon dry thyme
1/2 teaspoon dry marjoram
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups milk
1/2 cup heavy cream

Instructions

Cook rice according to package instructions; set aside.
While the rice is cooking, melt butter in a large soup pot. Add chopped carrots, celery, and onion. Season lightly with salt and pepper and sauté 5 minutes, stirring regularly. Add minced garlic and sauté until fragrant.
Add flour, reduce heat to low and cook for 5 minutes, stirring regularly.
Add chicken broth, chicken, seasonings and cooked rice. Bring the mixture back to a boil, boil for 2-3 minutes.
Reduce heat to low, stir in the milk and cream.

Notes

Recipe Variations

Use brown rice, wild rice, or any type of rice you have on hand

Add additional veggies, such as broccoli or cauliflower

Use any type of cooked chicken

Substitute Italian seasoning blend for the thyme and marjoram

Add additional seasonings, such as oregano, rosemary, or bay leaf

Give it a spicy kick with a sprinkle of cayenne pepper

Nutrition