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Creamy Chicken Rice Soup - Cozy, Comforting, and Easy

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1 teaspoon dried parsley (or 2 teaspoons fresh)
  • 1 bay leaf
  • 1/2 teaspoon paprika (optional, for warmth)
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup uncooked white rice (long-grain or jasmine)
  • 2 cups cooked, shredded chicken (rotisserie works great)
  • 3/4 cup heavy cream (or half-and-half for lighter)
  • 1/2 cup frozen peas (optional)
  • Salt and black pepper, to taste
  • Fresh lemon juice, to finish (about 1–2 teaspoons)
  • Chopped fresh parsley, for garnish

Method
 

  1. Start the base: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened and fragrant, about 6–8 minutes.
  2. Add aromatics: Stir in garlic, thyme, parsley, bay leaf, and paprika. Cook for 30–60 seconds until the garlic is fragrant.
  3. Make the roux: Sprinkle flour over the vegetables. Stir to coat and cook for 1–2 minutes. This step thickens the soup and prevents a raw flour taste.
  4. Add broth gradually: Pour in about 1 cup of broth while stirring to loosen the roux. Once smooth, add the remaining broth. Bring to a gentle boil.
  5. Cook the rice: Add the rice. Reduce heat to a simmer, cover partially, and cook for 15–18 minutes, stirring occasionally to prevent sticking. The rice should be tender but not mushy.
  6. Stir in chicken: Add the shredded chicken and simmer for another 3–5 minutes to warm through.
  7. Make it creamy: Lower the heat. Stir in the heavy cream and peas. Simmer gently for 2–3 minutes more. Do not boil after adding cream.
  8. Season and brighten: Remove the bay leaf. Add salt and pepper to taste. Finish with a squeeze of fresh lemon juice to balance the richness.
  9. Serve: Ladle into bowls and top with chopped parsley. Add extra pepper if you like a little kick.