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Creamy chicken and rice soup with vegetables.

The Best Creamy Chicken and Rice Soup

This creamy chicken and rice soup is hearty and comforting, perfect for chilly days. The mix of white and wild rice adds both texture and flavor.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Author: Deborah Rainford

Ingredients

  • 2 boneless skinless chicken breasts, chopped into bite-size pieces
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 fresh bay leaves
  • 3 sprigs thyme
  • 1 cup white and wild rice mix
  • 1.5 litres chicken broth
  • 500 ml heavy cream

Instructions

  • Prepare the Vegetables: Heat the olive oil in a large, heavy saucepan over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are soft and the onion is translucent.
  • Cook the Chicken and Rice: Add the chicken, rice, bay leaves, 2 sprigs of thyme, and chicken broth. Bring to a boil, then reduce the heat and simmer, covered, for 20-25 minutes until the rice is cooked.
  • Add Milk: Pour in the heavy cream and warm through.
  • Finish and Serve: Remove from heat. Garnish with the remaining sprig of thyme. Serve with warm crusty bread and a large salad.

Notes

  • Rice: Using a mix of white and wild rice ensures a more varied texture and flavor.
  • Milk: Adding milk makes the soup creamy without the need for additional thickeners.
  • Serving: For best results, serve the soup hot with a side of warm, crusty bread and a large salad.

Nutrition

Calories: 193kcal | Carbohydrates: 26g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 80mg | Potassium: 346mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2720IU | Vitamin C: 2.9mg | Calcium: 94mg | Iron: 0.7mg
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