Creamy Chicken and Rice Soup Recipe
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.
How to Make the Best Creamy Chicken and Rice Soup
There’s nothing quite like a warm, creamy bowl of chicken and rice soup to comfort the soul on a chilly evening. This creamy chicken and rice soup delivers all the cozy, homestyle flavors you crave in just over 30 minutes—making it the perfect weeknight dinner solution. It’s hearty enough to satisfy even the pickiest eaters, yet simple enough for busy families to prepare without fuss.
The magic of this soup lies in its velvety cream sauce, tender rice, and succulent chicken that come together to create a dish far more elegant than its humble ingredients suggest. The vegetable base of carrots, celery, and onions builds a rich foundation, while a touch of white wine and thyme adds sophisticated depth. Mushrooms contribute an earthy umami quality that makes each spoonful irresistibly savory and satisfying.
Whether you’re cooking for a family dinner or looking for a make-ahead meal for the week, this creamy chicken and rice soup is sure to become a go-to favorite in your kitchen.
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.
Ingredients
Main Ingredients
Instructions
Cooking 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.
- Add the flour and stir until the vegetables are well coated. Cook for about 1 minute then slowly add the wine while stirring to combine the flour and wine into a thick liquid.
- 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.
- 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.
- 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.
Notes
- For best results, use thoroughly rinsed rice to prevent a starchy broth.
- The soup can be made ahead and reheated gently on the stovetop.
- Fresh thyme can be substituted for dried thyme for a more delicate flavor.