Creamy chicken rice soup is hearty and flavorful. Delicious any time of year but perfect on a chilly winter night!
This creamy chicken rice soup is so perfect for the cooler weather outside. And it really couldn’t be any easier to prepare.
I always have cooked chicken in my freezer that is perfect for recipes like this soup. Rotisserie chicken would work fine, too.
If you don’t happen to have cooked chicken, you can still make this soup. Simply poach chicken in some of the broth. When it’s done, remove the chicken from the broth, and shred it.
This chicken soup is simple with onions, carrots, and celery. You could add corn or peas, or another vegetable of your choice.
Use a package of Rice-a-Roni or Near East Long Grain and Wild Rice to make this delicious soup. You can use the seasoning packet that comes with it because it adds a nice flavor. If you like thicker soups, add an additional 1/4 to 1/3 cup of long grain white rice.
To make the soup creamy, you’ll prepare a white sauce. It’s really easy: simply melt butter, add some flour for thickening, and stir in milk. Cook and stir until the mixture comes to a boil. You’ll add that to the soup and it’s so good!
It’s delicious! I’ve made this soup many times and it’s a crowd pleaser. It’s simple, hearty, and satisfying. My mom loves to make it, too, it’s one of my dad’s favorite soups. You can make it on the stove, and keep it warm in your crockpot to serve later.
Making a meal to bring to a family? This one is perfect for new moms or to bring to a potluck soup supper.
Try it today, you won’t be disappointed!
Looking for more chicken soup recipes?
Chicken soup is good for the soul, right? And home cooked soup is a good way to show you care. Try:
- 1 teaspoon olive oil
- 1 ½ cups diced carrots (about 3 carrots)
- 1 ½ cups diced celery (about 3 stalks)
- 1 cup diced onions (1 medium onion)
- 1 clove garlic, minced.
- ½ teaspoon salt, more to taste
- ½ teaspoon ground black pepper, more to taste
- 4 cups chicken stock (unsalted or low sodium if possible)
- ½ cup white rice, uncooked (see note)
- 1 bay leaf
- ¼ teaspoon dried thyme
- 3 cups cooked chicken, shredded or cubed (see note)
- ½ cup all-purpose flour
- ¼ cup butter
- 2 cups milk
- ½ cup chopped fresh parsley
- In a large saucepan or Dutch oven, heat olive oil over medium-high heat. Add carrots, celery, onion, salt and pepper, and sauté until slightly softened and onions begin to look transparent, about 5 minutes. Add garlic and cook, stirring, one minute.
- Add broth, rice, chicken, bay leaf, dried thyme. Stir and bring to a simmer. Reduce heat to low and simmer for at least 20 minutes or until rice is tender.
- Meanwhile, in a small saucepan over medium heat, melt butter. Stir in flour and stir until blended. Slowly stir in milk, whisking to eliminate clumps. Heat and stir until mixture boils and thickens.
- When rice is tender, stir white sauce into the soup until blended. Stir in parsley. Check seasoning and add more salt or pepper if needed.
- Cover, and keep warm on very low heat until ready to serve.
- If you prefer, substitute a package of Rice-A-Roni Long Grain & Wild Rice for the 1/2 cup uncooked rice. Add the seasoning packet, too, if you want.
- Any type of cooked chicken is fine, dark meat or white. Rotisserie chicken is good, too. If you have raw chicken, cut it into small pieces and brown it in 1 tablespoon oil before preparing soup. Remove from pan, set aside and continue with recipe, adding chicken back in with the broth and rice.
- Soup is quite thick. If you prefer, add 1 cup water when adding broth.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Disclosure: I was sent free products to review. However, all opinions expressed in this post are, as always, 100% my own. I was not compensated for this post other than the free products.