I am not usually a fan of rice in soup but this recipe sounded too good not to try. I found creamy chicken and rice soup over at Rookie Cookie, another one of the blogs I love to follow. This soup is deliciously creamy and tasty. The whole rice thing was fine, but I think I will probably use noodles in place of the rice next time. I am still not a fan of rice in soup. Either way this soup is yummy! Don’t let the long list of ingredients scare you. It really comes together quite easily especially if you have leftover rice you can just throw in.

Here is what you need to make the
Creamy Chicken and Rice Soup

LONG GRAIN WHITE RICE
OLIVE OIL
BUTTER
ONION
CARROT
CELERY
GARLIC CLOVES
KOSHER SALT AND BLACK PEPPER
DRIED THYME
RUBBED SAGE
CHICKEN STOCK
BONELESS SKINLESS CHICKEN BREASTS
HEAVY CREAM
FLOUR
FRESH FLAT-LEAF PARSLEY OR DRIED

Creamy Chicken and Rice Soup

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Author: Laura

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Ingredients

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1 cup long grain white rice, prepared according to package directions (I measured the rice 1 cup before you cook it)
2 Tbsp olive oil
2 Tbsp butter
1 onion, diced
1 carrot, peeled and diced
2 celery stalks, diced
2 garlic cloves, minced
1 tsp kosher salt
A few grinds black pepper
1 tsp dried thyme
1/2 tsp rubbed sage
8 cups chicken stock
3 boneless skinless chicken breasts
1 cup heavy cream
4 Tbsp butter, melted
4 Tbsp flour
A handful chopped fresh flat-leaf parsley (I used dried)

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Instructions

Prepare rice and set aside.
In a large pot over medium heat, add olive oil and butter. Once the oil runs quickly in the pan and the butter is melted, add onion, carrot, celery, garlic, salt and pepper. Saute until onion, carrot and celery are soft and lightly browned.
Add thyme and sage and stir until combined. Turn heat to medium-high and pour in chicken stock. Add chicken breasts and simmer until chicken is cooked, about 20 minutes.
Remove chicken from the soup and let sit until cool enough to handle. Shred the chicken into bite size pieces and add back into the soup.
Stir in the prepared rice. Turn heat down to medium and pour in heavy cream. Stir until combined.
In a small bowl, combine melted butter and flour. Whisk until combined. Stir butter flour mixture into the soup until well combined and the soup is thickened.
Simmer for an additional 10 minutes, stirring often. Stir in chopped fresh parsley. Serve with bread for dipping. Yields 8 servings.

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8 comments

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Tamara March 19, 2010 - 2:22 am

This is one of the best soups I’ve ever made!! I did tweek it, I used 6 cups of chicken stock, 2 cans of chicken broth. I also used wild rice (3 cups) and it was soooooooooooo good!

oneshotbeyond December 30, 2009 - 7:17 pm

I love all things creamy! This looks fabulous.

Creamy Chicken and Rice Soup

Ingredients

Instructions

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