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Overhead view of creamy chicken and rice soup in a white bowl with a dark wooden spoon resting on the edge, sitting on a light gray marble surface.

The Ultimate Creamy Chicken and Rice Soup for Chilly Evenings

This incredibly comforting Creamy Chicken and Rice Soup features tender shredded chicken, plump white rice, and vibrant vegetables submerged in a thick, velvety, pale yellow opaque cream broth. Perfect for chilly evenings and guaranteed to satisfy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/4 cup unsalted butter 55g
  • 1/4 cup all-purpose flour 30g
  • 1 cup carrots 130g, uniformly diced
  • 1 cup celery 100g, uniformly diced
  • 4 cups chicken broth 960ml
  • 1 cup heavy cream 240ml
  • 1 lb boneless skinless chicken breasts 450g
  • 1 cup long-grain white rice 185g, cooked separately
  • 1 tsp onion powder 3g
  • 1/4 tsp ground turmeric 1g, for pale yellow color
  • 1 tsp salt 3g
  • 1 tsp coarse black pepper 2g, divided use
  • 2 tbsp fresh green parsley 10g, finely chopped

Equipment

  • 1 5-quart Dutch Oven Essential for maintaining an even simmer without burning the cream.
  • 1 Whisk Crucial for blending the roux into the broth smoothly.

Method
 

Preparation and Cooking
  1. Melt the butter in a Dutch oven over medium heat. Add the diced carrots and celery. Sauté for 5-7 minutes until slightly tender but still brightly colored.
  2. Sprinkle the flour over the softened vegetables. Stir constantly for exactly 2 minutes to cook off the raw flour taste, creating a bubbling paste.
  3. Gradually whisk in the chicken broth, ensuring no lumps remain. Stir in the onion powder, turmeric, salt, and half of the black pepper.
  4. Submerge the chicken breasts in the broth. Reduce heat to low, cover, and simmer for 15-20 minutes until cooked. Remove, shred with two forks, and return the meat to the pot.
  5. Stir in the heavy cream and the pre-cooked white rice. Warm through on low heat for 3-5 minutes without boiling. Garnish with fresh parsley and remaining black pepper before serving.

Notes

Do not let the soup boil after adding the heavy cream to prevent curdling.
Cook your rice separately and fold it in at the end so it remains plump and does not absorb all the broth.