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Creamy Chicken and Rice Soup

We are now officially well into soup weather, and yesterday I made creamy chicken and rice soup. I’ve had canned cream of chicken soup, chicken noodle soup, chicken tortilla soup, and a lot of other chicken soups, but I had never had homemade cream of chicken and rice soup.

Creamy Chicken and Rice Soup

Let me tell you. This is a game-changer for me. It is very creamy but doesn’t feel like a heavy soup. This recipe makes the perfect chicken and rice soup with a lovely creamy twist. My kids loved it. It is hearty, satisfying, and velvety. 

How To Make Chicken and Rice Soup?

  1. In a 3-quart Dutch oven or pot, melt the butter over medium-high heat and saute the carrots, celery, and onion until they are tender for about 5 minutes.
  2. Stir in the rice and pour in the chicken stock. Add the fresh thyme sprigs and chopped fresh parsley, and bring to a boil. Reduce heat and simmer for about 15 minutes.
  3. In a small bowl, whisk the flour and evaporated milk together until smooth, and pour this mixture into the pot. Bring to a boil and cook for about 3 minutes or until thickened.
  4. Add the cooked chicken cubes and season with salt and pepper. Simmer for about 3 more minutes or until the chicken is cooked through.
 Creamy Chicken and Rice Soup

Storing Method

If you have any leftovers, place them in an airtight container and keep them in the fridge for up to 4 days.

If you wish to freeze this soup, let it cool completely and store it in an airtight container or freezer bag. Label it with the date, and freeze it for up to 4 months.

Cooking Tips

  1. If you want a thicker soup, add an extra tablespoon of flour to the evaporated milk.
  2. If you don’t have butter, you can use vegetable oil to saute the veggies, but I highly recommend butter.
  3. Season with salt and pepper until the end. As the soup cooks, it will evaporate, and if you add salt before this, it might become too salty.
  4. Use a whisk to mix the flour and evaporated milk to prevent lumps from forming.
 Creamy Chicken and Rice Soup

Soup season just started and if you want to try a few more recipes,  Slow Cooker Chicken Fajita Soup is one of my favorites. Another great one is Hamburger Macaroni Soup Recipe (Ready in 35 Mins!), which my kids just gobble up! Easy Beefy Mexican Rice Soup, is a complete meal in itself, and Creamy Tomato Tortellini Soup will make you feel like you’re eating out!

Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

Yield: 6 - SERVINGS
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Creamy Chicken and Rice Soup is very creamy but doesn’t feel like a heavy soup. It is hearty, satisfying, and velvety!

Ingredients

  • 2 tablespoons butter
  • 1 large carrot, chopped
  • 2 celery ribs, chopped
  • ½ cup onion, chopped
  • ⅓ cup white rice
  • 3 fresh thyme sprigs or ¼ teaspoon of dried thyme
  • 2 tablespoons fresh chopped parsley
  • Salt and pepper to taste
  • 3 cups chicken broth
  • 2 tablespoons of flour
  • 1- 5 oz can evaporated milk
  • 2 cups chicken breast, cooked and cubed

Instructions

  1. In a 3-quart Dutch oven or pot, melt the butter and saute the chopped carrot, celery, and onion until tender, about 5 minutes
  2. Stir in the rice and pour in the chicken stock, thyme, and parsley. Bring to a boil, reduce the heat to medium-low and simmer for about 15 minutes
  3. In a small bowl, whisk the flour into the evaporated milk and add it to the pot. Bring the soup to a boil, and cook until thickened, about 3 minutes. Season with salt and pepper. Add the cooked chicken and simmer until heated through.
Nutrition Information:

Amount Per Serving: Calories: 235Total Fat: 10.5gUnsaturated Fat: 10.5gCarbohydrates: 10gProtein: 13g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

binance

Wednesday 13th of March 2024

Thank you for your sharing. I am worried that I lack creative ideas. It is your article that makes me full of hope. Thank you. But, I have a question, can you help me?

Michelle

Thursday 22nd of February 2024

This is an extremely yummy soup, however my family must eat a lot of soup because I doubled it and we barely had an leftover! I added about a cup of cooked chicken per recipe more and added about a cup more of broth because it was too thick and they still almost finished it up. It's a repeat for sure!

Denise

Friday 10th of March 2023

Holy cow is this good! I don’t like chicken soup- generally, but my husband loves it. We’ve found something new to add to the rotation!! Thank you for these easy- pantry staple friendly recipe!!!

Lu Ann Lowe

Friday 24th of February 2023

Can you use any other milk besides evaporated milk ? Thanks

Jessica

Saturday 25th of February 2023

You can use any milk you want but the soup won’t be as creamy. You might want to add a cornstarch slurry to make it thicker.

Nancy

Friday 13th of January 2023

This was so good. Used chicken I had on hand. And I doubled the recipe. Served with some baking powder biscuits. Grandson's approved so I will make again.

Jessica

Tuesday 28th of February 2023

You're very welcome, Nancy!! 😀 Thanks so much for your review!

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