Description

Rich, hearty, and comforting, Creamy Chicken and Rice Soup is the perfect homemade meal for any day. This one-pot recipe features tender chicken, wholesome rice, and a velvety broth, packed with flavorful herbs and fresh vegetables. Whether you’re feeling under the weather or just need a cozy bowl of comfort, this soup is a must-try!

Ingredients

Scale

2 tablespoons butter
1 large sweet onion, peeled and diced
1 cup chopped carrots
1 cup chopped celery
4 cloves garlic, minced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 bay leaf
1 pound boneless chicken thighs or breasts
10 cups chicken broth (or water + 10 teaspoons chicken bouillon)
1 cup dried long-grain rice
⅔ cup grated Parmesan cheese
3 tablespoons cornstarch
3 tablespoons chopped parsley
Salt and pepper, to taste

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Instructions

1. Prepare the Soup Base

Melt butter in a large pot over medium heat.
Add onion, carrots, and celery, cooking for 5-7 minutes until tender.
Stir in garlic, thyme, and bay leaf, cooking for another 1-2 minutes until fragrant.

2. Cook the Chicken

Add chicken thighs or breasts to the pot.
Pour in the chicken broth (or water + bouillon).
Bring to a boil, then reduce heat and simmer for 20-25 minutes until the chicken is fully cooked.
Remove the chicken, shred with two forks, and return to the pot.

3. Add the Rice and Creamy Elements

Stir in the dried long-grain rice, simmering for 15-20 minutes until cooked.
Add grated Parmesan cheese, stirring until melted.
In a small bowl, mix cornstarch with cold water to create a slurry.
Slowly pour the slurry into the soup, stirring constantly until it thickens.

4. Finish & Serve

Stir in chopped parsley and season with salt and pepper.
Remove the bay leaf and ladle into bowls.
Serve hot with crusty bread or a fresh salad.

Notes

For a dairy-free version, omit the Parmesan cheese or use a dairy-free alternative.
To prevent mushy rice, cook it separately and add when serving.
Substitute brown rice, but allow 10-15 extra minutes for cooking.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American