Go Back

Creamy Chicken And Rice Soup

Creamy chicken and rice soup simmers chicken thighs, white rice, and tender vegetables in a savory broth. Heavy cream makes the soup rich and silky, while fresh parsley adds a bright finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 2 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1.5 lb chicken thighs boneless, skinless
  • 1 cup long-grain white rice rinsed
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream
  • 2 tbsp fresh parsley chopped

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes, stirring occasionally, until softened.
  2. Stir in the garlic and cook for 30 seconds.
  3. Add the chicken broth, chicken thighs, rice, bay leaf, salt, and pepper.
  4. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 18 to 22 minutes, stirring occasionally, until the rice is tender and the chicken reaches 165°F in the thickest part.
  5. Transfer the chicken to a cutting board and discard the bay leaf.
  6. Shred the chicken with two forks.
  7. Stir the heavy cream and shredded chicken into the soup. Cook over low heat for 2 to 3 minutes, until heated through; do not boil.
  8. Remove the pot from the heat and stir in the parsley.
  9. Let the soup rest for 5 minutes before serving.

Notes

For the most tender chicken, check that it reaches 165°F in the thickest part before shredding. Refrigerate leftovers for up to 3 to 4 days; freezing is not recommended because the rice and cream can change texture. Half-and-half can replace the heavy cream for a lighter soup.