Creamy Chicken and Rice Soup

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Get ready for a cozy meal with this Easy Creamy Chicken and Rice Soup that’s not only comforting but also a breeze to make. Throw everything into one pot, and you’ll have a delicious dinner on the table in under 30 minutes.

Creamy Chicken and Rice Soup

Prep Time 5 minutes
Course Soup
Servings 6


  • 3 celery sticks finely chopped
  • 2 medium carrots peeled and finely chopped
  • 1/2 medium onion chopped
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 8 cups chicken broth
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 bay leaves
  • 1.5 pounds boneless skinless chicken breasts
  • 3/4 cup white rice rinsed and drained
  • 1 squeeze of lemon juice
  • 4 tablespoons fresh parsley chopped


  • In a big soup pot, cook finely chopped celery, carrots, and onions in butter and olive oil over medium-high heat for 5-7 minutes or until veggies are tender.
  • Stir in minced garlic and cook for about 30 seconds until it smells amazing. Then, add flour and cook for another minute until it’s lightly browned.
  • Pour in the chicken broth, stirring well until the flour dissolves. Add oregano, thyme, salt, black pepper, and bay leaves to the pot.
  • Put the uncooked chicken breasts and washed rice into the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it simmer for 20-25 minutes until the chicken is cooked and the rice is tender.
  • Take out the chicken breasts, cut them into bite-sized pieces, and return them to the soup.
  • Squeeze a bit of lemon juice into the soup to brighten the flavors. Adjust the taste with salt and pepper, if needed.
  • Just before serving, sprinkle chopped fresh parsley over the soup for added freshness and color.
  • Ladle the chicken and rice soup into bowls and enjoy!
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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