Creamy Chicken Soup with Rice Recipe | Easy Comfort Food

Warm up with this Creamy Chicken Soup with Rice—an easy comfort food recipe that’s perfect for any day! Packed with hearty ingredients and rich flavor, this one-pot soup is simple to make and incredibly satisfying. Follow along to create your new favorite cozy meal!
ENJOY! 🍽️

FULL RECIPE BELOW 👇

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▬▬▬▬ Contents of this video ▬▬▬▬▬▬▬

0:00 – Start
0:05 – Introduction
0:43 – Aromatics In Pot
1:17 – The Roux
2:03 – Add Homemade Chicken Stock
2:54 – Add Chicken
3:12 – Add Rice
3:33 – Add Heavy Cream
4:00 – Final Presentation
4:21 – My Baby (Taste Test)

▬▬▬▬ Step-By-Step Instructions ▬▬▬▬

▬▬ Ingredients ▬▬
4 Tablespoon (14g) unsalted butter

3/4 cup (100g) chopped yellow onion (1/2 of a large onion)

1 cup (120g) sliced or diced carrots (1–2 large carrots)

1 cup (120g) sliced or diced celery (2–3 stalks)

4 garlic cloves, minced

1/4 cup (31g) all-purpose flour (spooned & leveled)

1 teaspoon kosher salt

1 teaspoon fresh cracked black pepper

1.5 teaspoon dried thyme leaves (or 3 teaspoons fresh)

1.5 teaspoon dried oregano (or 3 teaspoons fresh)

2 teaspoons dried parsley (of 4 teaspoons fresh)

8 cups (2 quarts) chicken broth (I recommend homemade)

2 cups uncooked rice

2 lbs Chicken Breast shredded (feel free to substitute chicken thighs or other chicken meat you prefer)

1 cup Heavy whipping cream (or half-and-half)

▬▬ Directions ▬▬

1. Melt the butter in a large pot or dutch oven (4-quart or larger) over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 10-15 minutes or until vegetables have softened. Stir in flour, salt, pepper, thyme, and oregano and cook for 2 minutes.

2. Next, add the chicken broth. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and boil for 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 20-25 minutes . Taste the soup, and add more seasonings to taste, if desired.

3. Add the chicken, heavy cream, and rice. Cook for 15-20 minutes until the chicken and rice have warmed and the soup has thickened. Once again, taste the soup and add more seasoning as desired. Serve warm.

4.Cover and store leftovers in the refrigerator for up to 1 week, or better yet, store in freezer safe containers for 2 to 3 months. To reheat, simply pour into a pot over medium heat and cook until warm. If you have steam oven, put in oven proof container and simply reheat per your ovens instructions. Feel free to add more chicken broth to the leftovers if it’s too thick. (Soup thickens in the refrigerator as the rice soak up the liquid.)