Creamy Chicken and Rice Soup
This Creamy Chicken and Rice Soup is comfort food at its best! Hearty, slightly indulgent and so delicious. You will want to keep it in rotation during the colder months!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 2 large carrots, peeled and sliced or diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/2 cup white wine, optional
- 1 pound chicken breasts
- 4 cups chicken broth
- 2 bay leaves
- Kosher salt and freshly ground pepper, to taste
- 1 cup uncooked [Carolina® Rice Jasmine, Red and Wild Rice Blend]
- 1/4 cup butter
- 1/4 cup flour
- 2 cups whole milk
- 1/3 cup heavy cream
- 1/2 cup chopped parsley
Instructions
- In a large Dutch Oven, over medium heat, heat the olive oil. Add the onion and sauté for a couple of minutes, until translucent. Then, add the carrots and celery, sautéing until softened, about 5 minutes. Finally, add the minced garlic and sauté until fragrant, about 1 minute.
- Optional: pour in the white wine to deglaze the pot, scraping all the browned bits from the bottom.
- Add the chicken breasts, chicken broth and bay leaves. Season with salt and pepper. Bring to a boil, then cover and lower to a simmer. Cook for 15 to 20 minutes, or until the chicken is tender.
- While the chicken is cooking, cook the rice in a saucepan, according to package instructions. Reserve.
- In another saucepan, melt the butter over medium heat. Add flour all at once and whisk vigorously. Cook until it starts to bubble and it turns slightly golden. Slowly add the milk, whisking constantly, until thickened. Add the heavy cream and remove from heat. Season with salt and pepper, and reserve.
- When the chicken breasts are done cooking, remove to a cutting board and shred them. Reserve.
- Add the white sauce to the soup broth. Raise the heat to medium high and bring to a boil, cooking until thickened to the desired consistency. Add the shredded chicken, cooked rice and chopped parsley.
- Taste for seasoning and adjust salt and pepper.
- Serve immediately!
Notes
What to do if My soup is too thick?
Add a few splashes of milk or heavy cream to thin it out.What to do if my soup is not thick enough?
Remove a ladleful of liquid from the soup into a bowl. Add a tablespoon of flour and whisk until incorporated. Pour this mixture back into the soup and cook until the soup thickens to the desired consistency. Repeat if necessary!Can I make this soup ahead?
Yes. But I would wait to add the rice right before serving, or it could become mushy!Storing leftovers
Leftovers should be stored in an airtight container, in the fridge, for up to 3-4 days. The rice will keep absorbing liquid while it chills, and it will be mushier than when it was freshly cooked.Reheating this soup
Reheat it in a saucepan, on the stove, over medium-low heat. Add splashes of milk or broth to bring it back to a soup consistency.Nutrition
Calories: 430kcal, Carbohydrates: 26g, Protein: 30g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 8g, Cholesterol: 111mg, Sodium: 846mg, Fiber: 2g, Sugar: 7g