Go Back
–+ servings
Close-up of a bowl of creamy chicken and rice soup, featuring tender chicken, rice, carrots, and celery, a perfect example of delicious soup recipes.

Creamy Chicken and Rice Soup

Learn how to make a creamy chicken and rice soup that tastes like it came from a professional kitchen. This recipe focuses on building flavor and achieving a rich texture with simple techniques.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Simmer time 15 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon canola oil
  • 1 medium carrot chopped
  • 1 rib celery chopped
  • 1/2 cup onion chopped
  • 1/2 teaspoon garlic minced
  • 1/3 cup long grain rice uncooked
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
For Creaminess
  • 3 tablespoons all-purpose flour
  • 1 can (5 ounces) evaporated milk
For the Chicken
  • 2 cups cooked chicken breast cubed

Equipment

  • Large saucepan

Method
 

  1. Heat oil in a large saucepan over medium-high heat. Sauté carrot, celery, and onion until tender.
  2. Add garlic and cook for 1 minute, stirring.
  3. Stir in rice, basil, pepper, and chicken broth. Bring to a boil.
  4. Reduce heat, cover, and simmer until rice is tender, about 15 minutes.
  5. In a separate bowl, mix flour and evaporated milk until smooth. Stir this mixture into the soup.
  6. Bring the soup to a boil, then cook and stir until it thickens, about 2 minutes.
  7. Stir in the cubed cooked chicken and heat through before serving.

Notes

This soup is great for meal prep. Let it cool completely before storing it in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave.

Tried this recipe?

Let us know how it was!