Description

This creamy chicken and rice soup is the ultimate comfort food for chilly fall days, featuring tender chicken, hearty rice, and a rich, silky broth with carrots, celery, and a hint of rosemary. Quick, flexible, and perfect for cozy weeknight dinners or soothing sick days.

Ingredients

Scale

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, diced
2 large carrots, peeled and sliced
2 celery stalks, chopped
3 garlic cloves, minced
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 teaspoon dried rosemary, crushed (optional)
1 bay leaf
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt (adjust to taste)
2 cups cooked chicken, shredded or diced
3/4 cup uncooked long-grain white rice or brown rice, rinsed
6 cups low-sodium chicken broth (or vegetable broth for vegetarian)
3/4 cup half-and-half or heavy cream
1/2 cup whole milk (or 2% or dairy-free alternative)
1 cup baby spinach, roughly chopped (optional)
2 tablespoons chopped fresh parsley (for garnish)
Lemon wedges (for serving, optional)

Instructions

Dice the onion, slice the carrots, chop celery, and mince garlic. Shred or dice the cooked chicken. Rinse rice under cold water until the water runs nearly clear.
Melt butter and olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until veggies soften and onion turns translucent (6-8 minutes).
Stir in garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until fragrant.
Pour in rinsed rice and stir. Add chicken broth, salt, and pepper. Bring to a gentle boil over medium-high heat.
Reduce heat to low, cover, and let simmer for 20-25 minutes (35 minutes for brown rice), stirring every 5 minutes, until rice is tender and veggies are cooked through.
Remove bay leaf. Stir in cooked chicken, half-and-half, and milk. Whisk milk and cream together before adding if desired, and pour slowly into the soup off the heat.
Return pot to low heat and cook for 3-4 minutes, stirring gently. Do not boil.
Optional: Puree about 1 cup of soup with an immersion blender for extra silkiness, then stir back in.
Stir in spinach (if using) and let wilt for 1 minute. Taste and adjust salt/pepper.
Ladle into bowls, sprinkle with fresh parsley, and serve with lemon wedges if desired.

Notes

Soup thickens as it sits; add broth or milk when reheating. For gluten-free, double-check broth labels. Use leftover cooked rice by reducing broth by 1 cup. For dairy-free, substitute almond or coconut milk. Add spinach, kale, peas, or bell pepper for extra nutrition. Freeze leftovers up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: About 1.5 cups per serving
Calories: 375
Sugar: 5
Sodium: 800
Fat: 16
Saturated Fat: 8
Carbohydrates: 35
Fiber: 4
Protein: 20

Keywords: creamy chicken and rice soup, comfort food, fall soup, easy chicken soup, weeknight dinner, gluten-free soup, cozy recipes