Creamy Chicken and Rice Soup

We’ve officially entered wintery soup season, and nothing warms the soul quite like a bowl of Creamy Chicken and Rice Soup. Perfect for chilly evenings or whenever you need a taste of home, this soup combines classic ingredients like carrots, celery, and onions with the rich flavors of fresh thyme and rosemary. Use leftover or rotisserie chicken to help this go from stovetop to table even faster for busy nights. This soup is soup-er (sorry!) easy to prepare and sure to become a staple in your recipe rotations. Enjoy!

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Creamy Chicken and Rice Soup

Course Soup

Keyword Carrot, Celery, Chicken, Cream, Garlic, Half and half, Onion, Rice, Soup

Servings 0

Ingredients

• ▢ 4 Tbsp unsalted butter, divided
• ▢ 2-3 carrots, peeled and sliced
• ▢ 2-3 stalks celery, sliced
• ▢ 1 small onion, diced
• ▢ 4 cloves garlic, minced
• ▢ 1 Tbsp fresh thyme, finely chopped
• ▢ 1 tsp fresh rosemary, finely chopped
• ▢ 1/4 cup flour
• ▢ 5 cups chicken stock
• ▢ 2 cups half and half
• ▢ 1 cup long grain white rice, uncooked
• ▢ 1 cup shredded cooked chicken, leftover or rotisserie
• ▢ Salt and pepper
• ▢ Freshly chopped parsley, for garnish

Instructions

• In a large stock pot or dutch oven, melt 2 tablespoons of butter over medium heat. Add the carrots, celery and onion and sauté for about 5 minutes until the vegetables are slightly softened.
• Add the chopped thyme, rosemary and minced garlic to the pot. Sauté another minute or so until fragrant.
• Add the remaining butter to the pot. Once melted, add the flour to the pot and stir to fully coat the vegetable mixture. Sauté the mixture another minute until the flour is no longer raw.
• Slowly add the chicken stock one cup at a time. Then add the half and half.
• Bring the soup mixture up to a simmer, and add the rice. Reduce the heat to low and simmer for 15-20 minutes until the rice is cooked. Be sure to the stir occasionally to prevent rice from sticking to the bottom of the pot.
• When the rice is cooked, add the chicken to the soup and heat for another few minutes until warmed through. Season to taste with salt and pepper.
• Remove soup from heat and ladle into bowls to serve. Garnish with freshly chopped parsley if desired.