Creamy Chicken and Rice Soup Recipe

Introduction

This creamy chicken and rice soup is a comforting meal that comes together quickly, perfect for busy evenings. With tender shredded chicken, hearty vegetables, and a rich, velvety broth, it’s both satisfying and easy to make in just 30 minutes.

Ingredients

• 2 tablespoons olive oil
• 2 sticks celery, finely chopped
• 2 small carrots, peeled and finely chopped
• 1 small onion, finely chopped
• 1 teaspoon kosher salt (or more to taste)
• 3 cloves garlic, minced
• ½ teaspoon oregano
• 3 tablespoons flour
• 6 cups chicken broth
• ¾ cup jasmine rice, rinsed
• 1 cup heavy cream
• 2 cups rotisserie chicken, shredded (use the breast)
• 2 tablespoons dill, finely chopped

Instructions

1. Step 1: Heat a heavy-bottomed pot over medium heat and add the olive oil, celery, carrots, onion, and salt. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
2. Step 2: Reduce the heat to low and add the garlic, oregano, and flour. Stir well and cook for 1 minute to eliminate the raw flour taste.
3. Step 3: Slowly pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the pot. Continue stirring until the flour is fully dissolved.
4. Step 4: Add the rinsed jasmine rice and heavy cream. Increase the heat to bring the soup to a gentle boil, then reduce heat to low. Cover the pot with the lid slightly ajar and simmer for 12 minutes, stirring occasionally to prevent sticking.
5. Step 5: Stir in the shredded chicken and cook for another 2 minutes, or until the rice is tender and fully cooked. Adjust seasoning with additional salt if needed.
6. Step 6: Remove the soup from heat, stir in the chopped dill, and serve warm. Enjoy with crusty bread for a complete meal.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream or use coconut milk for a dairy-free option.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Use leftover cooked chicken or turkey if rotisserie chicken isn’t available.
• Try swapping jasmine rice for brown rice or quinoa for a different texture and added nutrition.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much after refrigeration, add a splash of chicken broth or water to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup holds up well when made in advance. Just keep the dill separate until just before serving to preserve its fresh taste.

Can I use a different type of rice?

You can substitute jasmine rice with basmati, brown rice, or even wild rice, but cooking times may vary. Adjust simmering time accordingly until the rice is tender.

Creamy Chicken and Rice Soup Recipe

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★★★★★

4.5 from 69 reviews

• Author: Cleo
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

This creamy chicken and rice soup is a comforting and hearty dish ready in just 30 minutes. Featuring tender shredded rotisserie chicken, jasmine rice, and a rich cream base flavored with fresh dill and aromatic vegetables, it makes a perfect warm meal for any day of the week.

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Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 2 sticks celery, finely chopped
• 2 small carrots, peeled and finely chopped
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons dill, finely chopped

Main Ingredients

• 2 tablespoons olive oil
• 1 teaspoon kosher salt (or more to taste)
• ½ teaspoon oregano
• 3 tablespoons flour
• 6 cups chicken broth
• ¾ cup jasmine rice, rinsed
• 1 cup heavy cream
• 2 cups rotisserie chicken, shredded (use the breast)

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Instructions

1. Sauté Vegetables: Heat a heavy-bottomed pot over medium heat and add olive oil, celery, carrots, onion, and salt. Sauté for 5 minutes, stirring occasionally until the vegetables begin to soften.
2. Cook Garlic and Flour: Reduce heat to low, add minced garlic, oregano, and flour. Stir the mixture and cook for 1 minute to eliminate the raw flour taste.
3. Add Broth: Gradually pour in the chicken broth while stirring and scraping up any browned bits from the bottom of the pot until the flour is fully dissolved and the mixture is smooth.
4. Simmer with Rice and Cream: Stir in the rinsed jasmine rice and heavy cream. Increase heat to bring the soup to a gentle boil, then reduce heat to low. Cover the pot with a lid slightly ajar and let it simmer for 12 minutes, stirring occasionally to prevent the rice from sticking.
5. Add Chicken: Stir in the shredded rotisserie chicken and cook for an additional 2 minutes or until the rice is fully cooked. Adjust salt to taste.
6. Finish and Serve: Remove the pot from heat, stir in the fresh dill, and serve the soup hot with crusty bread for dipping.

Notes

• Use rotisserie chicken breast for tender, flavorful meat.
• Rinsing the jasmine rice helps remove excess starch and prevents the soup from becoming too thick.
• Adjust the consistency by adding more broth or cream according to preference.
• Simmer with the lid slightly ajar to avoid boiling over and to allow slight evaporation for a balanced texture.
• Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop, adding extra broth if the soup thickens too much.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Chicken Soup, Creamy Soup, Chicken and Rice Soup, Comfort Food, Quick Dinner, Weeknight Meal