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One-Pot Creamy Chicken Rice Soup – Cozy, Simple, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil or butter: 2 tablespoons
  • Yellow onion: 1 medium, diced
  • Carrots: 2 medium, diced
  • Celery: 2 stalks, diced
  • Garlic: 3 cloves, minced
  • Uncooked rice: 3/4 cup (long-grain white or jasmine works best)
  • Cooked chicken: 2 cups, shredded or diced (rotisserie is perfect)
  • Chicken broth: 6 cups, low-sodium
  • Milk or half-and-half: 1 cup (or use 3/4 cup heavy cream for extra richness)
  • All-purpose flour: 2 tablespoons (for thickening)
  • Bay leaf: 1
  • Dried thyme: 1/2 teaspoon
  • Dried parsley or Italian seasoning: 1 teaspoon
  • Ground black pepper: 1/2 teaspoon (plus more to taste)
  • Kosher salt: To taste (start with 1 teaspoon if using low-sodium broth)
  • Fresh lemon juice: 1 tablespoon (optional, brightens the flavor)
  • Frozen peas or corn: 1 cup (optional, for color and sweetness)

Method
 

  1. Warm the pot: Set a large soup pot or Dutch oven over medium heat. Add olive oil or butter and let it melt until shimmering.
  2. Sauté the aromatics: Add onion, carrots, and celery. Cook 5–6 minutes, stirring occasionally, until softened and fragrant. Add garlic and cook 30 seconds more.
  3. Toast the rice: Stir in the uncooked rice and cook 1 minute. This adds a light, nutty flavor and helps the grains stay tender.
  4. Add broth and seasonings: Pour in the chicken broth. Add bay leaf, thyme, parsley, pepper, and a pinch of salt. Bring to a gentle boil.
  5. Simmer until rice is tender: Reduce heat to medium-low. Cover and simmer 12–15 minutes, stirring once or twice to prevent sticking. The rice should be just tender.
  6. Add the chicken: Stir in the shredded or diced chicken. Simmer 3–4 minutes to warm through.
  7. Make it creamy: In a small bowl, whisk the flour into the milk (or half-and-half) until smooth. Slowly pour this slurry into the pot while stirring. Simmer 3–5 minutes until the soup thickens to your liking.
  8. Finish and balance: Stir in the peas or corn if using. Add lemon juice, then taste and adjust salt and pepper. Remove the bay leaf.
  9. Rest briefly: Turn off the heat and let the soup sit 5 minutes. It will thicken slightly as it rests. Ladle into bowls and serve warm.