Creamy Chicken and Rice Soup

This amazing one pot chicken and rice soup is perfect for a quick and hearty meal any night of the week!

Course Entrees

Cuisine American

Keyword 30 minute meal, chicken and rice soup, chicken soup, creamy chicken and rice soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 333kcal

Author Wendie

3 tablespoons salted butter
1- pound boneless skinless chicken thighs fat trimmed off and cut into bite-size pieces
2 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon Italian seasoning
¼ teaspoon dried thyme leaves
1 cup yellow onion diced (about 1 small 4 inch sized onion)
1 cup celery diced (about 2-3 medium stalks, trimmed)
1 cup carrot peeled and diced (about 2-3 medium carrots)
3 cloves fresh garlic minced
3 tablespoons all-purpose flour
6 cups chicken broth or chicken stock
1 cup long grain rice uncooked
1 cup heavy cream
1 cup green peas frozen
1 tablespoon fresh parsley chopped
Salt and pepper as needed to taste

In a large pot or Dutch oven melt the butter over medium heat. Add the chicken with the salt, pepper, Italian seasoning and dried thyme, cook until no longer pink, about 5 to 7 minutes.
Add the onions, celery and carrot, cook for 4-5 minutes until they just start to soften then add the garlic and saute for an additional minute.
Sprinkle in the flour and mix to coat the chicken and vegetables. Keep stirring with a large wooden spoon to make sure that it doesn’t stick to the pot. Add the chicken stock and mix well then raise the heat to medium high to bring to a boil.
Once boiling add the uncooked rice and heavy cream then reduce to low to simmer for about 15 minutes until the rice cooks.
Add the peas and parsley and stir them in. Season with more salt and pepper as needed.
Serve hot and garnish with additional chopped fresh parsley, if desired.

You can use boneless skinless chicken thighs, trimmed of any fat and cut into bite-sized pieces.
Save time and use Rotisserie or leftover chicken, which works great. Dice or shred it before adding to the soup.
Long-grain white rice holds up best, while brown rice or wild rice adds a nutty flavor but needs a longer cooking time.
Place leftover soup in airtight containers and refrigerate for up to 4 days.
The soup thickens as it sits, so when reheating leftovers, add a bit of broth to bring back the right consistency.