Creamy Chicken and Rice Soup features crunchy vegetables, juicy chicken, and tender rice that are cooked perfectly in chicken broth to create this hearty spin on a classic soup
In a large pot, melt the butter. Once the butter is finished melting, add the carrots, celery, onion, and garlic powder. Allow the veggies to cook for about 5 minutes, or until soft and tender.
Stir in the flour until it is homogenous with the veggies and butter. Add your rice, chicken broth, and diced chicken to the pot. Make sure the broth completely covers the rice.
Bring the chicken broth to a boil and allow then reduce the heat to a simmer. Place a lid on the pot and allow the rice to cook for 30 minutes.
After 30 minutes, stir in the heavy cream, dried thyme and allow the soup to cook for an additional 5 minutes.
Adjust the salt and pepper to taste. Serve and enjoy!
Notes
This soup will thicken as it sits and will be much thicker when reheated.
You can store your leftover soup in the fridge for up to 5 days in an airtight container. Your soup can be reheated on the stovetop or you can reheat a single serving in the microwave for about 1 ½ minutes.
This soup is great topped with some parmesan cheese or freshly ground black pepper.
If you are using unsalted butter, add ½ teaspoon of salt.
To cut down on your prep time, grab a rotisserie chicken from Costco and replace the diced chicken with shredded rotisserie chicken. This will also add a little extra flavor to your soup.
If you don't have some cooked chicken you can just up a few chicken breasts and cook the meat with the veggies.
You can add additional chicken broth to the soup once the rice has if you like a thinner soup. An additional 2 cups would not too be too much if you want a soupier soup.
If you do not have any heavy cream, you can use half and half in a pinch.