Classic Chicken and Rice Soup

Creamy chicken and rice soup with vegetables.

Classic Chicken and Rice Soup

This classic chicken and rice soup is made with tender shredded chicken, fluffy white rice, and vegetables in a rich, creamy broth. Fresh thyme and simple ingredients make this cozy one-pot soup perfect for chilly evenings.

5 from 2 votes

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Author: Deborah Rainford

Ingredients

2 boneless, skinless chicken breasts (about 1 pound total)
1 tablespoon olive oil
1 medium onion, diced
2 medium carrots, diced
2 celery ribs, diced
2 garlic cloves, minced
2 bay leaves
3 sprigs fresh thyme
1 cup uncooked long-grain white rice
6 cups chicken broth, plus extra as needed
2 cups heavy cream
Salt and black pepper, to taste

Instructions

Sauté the Vegetables

Cook the aromatics: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened. Add the garlic and thyme and cook for another minute until fragrant.

Cook the Chicken and Rice

Simmer the chicken: Pour in the chicken broth and add the whole chicken breasts and bay leaves. Bring to a gentle simmer, cover, and cook for 10–12 minutes, until the chicken is nearly cooked through.
Cook the rice: Remove the chicken to a plate. Stir the uncooked white rice into the broth and simmer gently for 15–20 minutes, or until tender. Meanwhile, shred the chicken into bite-sized pieces.

Make the Soup Creamy

Add the cream: Remove the bay leaves and thyme stems. Return the shredded chicken to the pot and stir in the heavy cream. Warm gently for 3–5 minutes, until the chicken is fully cooked and the soup is heated through. Avoid boiling vigorously.
Season and serve: Taste and season with salt and black pepper. Add a splash of extra chicken broth if the soup is thicker than you'd like. Ladle into bowls and serve warm.

Notes

Use the right rice: Long-grain white rice works best for this soup. Cook just until tender to prevent it becoming mushy. Avoid instant rice, which cooks much more quickly.
Adjust the consistency: Rice continues to absorb broth as the soup sits. Keep extra chicken broth on hand to loosen the soup before serving or reheating.
Storing and reheating: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently until piping hot, adding extra broth as needed. For freezing, prepare the soup without the rice and cream, then add both when reheating.

Nutrition

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