Creamy Chicken and Rice Soup

This easy one pot creamy chicken and rice soup is a comforting, hearty, weeknight dinner recipe. It's full of carrots, celery, tender chicken and basmati rice. Best of all, it takes 30 minutes to make.

Looking for more soup recipes? Try my broccoli cheddar soup, alphabet soup and minestrone soup.

You will love how quick and easy this recipe is, you can't argue with a 30 minute dinner. And most of the ingredients you probably have lying around the pantry and your fridge.

The most important thing about this chicken and rice soup is it's a one pot meal. That's right friends, you only need one soup pot for the whole recipe and you'll have dinner on the table in no time at all.

Ingredients

Browse through the list of ingredients you'll need to make this recipe. But make sure to read the recipe card for the full list and the amounts.

• Olive Oil
• Chicken Thighs
• Butter
• Yellow Onion
• Carrots
• Celery
• Basmati Rice
• Chicken Broth
• Heavy Cream
• Salt
• Pepper

How To Make Chicken and Rice Soup

Prepare the Ingredients. Chop up all the vegetables ahead of time. Salt and pepper the chicken thighs.

Start the Soup. Add the olive oil to a large soup pot and heat over medium heat. Add the chicken to the pot and cook 3 minutes on each side. Remove to plate.

Add the butter to the pot. Add the onion, carrots and celery and add a pinch of salt. Saute for 5 minutes. Add the rice, chicken broth and the partially cooked chicken thighs.

Simmer. Bring your soup to a boil then reduce the heat to low, cover it with a lid and simmer for 15 minutes or until the rice is tender.

This could be more or less 15 minutes depending on the brand of rice you are using. I use lunderberg farms.

Stir in the heavy cream, salt and a pinch of pepper.

Storing, Freezing and Make Ahead Instructions

Storing: Store this soup in the fridge, in an airtight container.

Reheating: Reheat the soup in a pot on the stove.

Freezing: Pour the soup into a freezer ziploc bag. You can double bag it if it's going to take you more than a couple months to eat it.

A few tips if you are freezing it. If you plan on freezing the soup instead of eating it right away, undercook the rice. Instead of cooking the rice until it's tender, you should cook it until it's still pretty firm. Then when you go to re-heat, the rice won't get mushy.

Make Ahead: Cook the soup like normal up to the point where you add the rice. At this point stop, and when you're ready to serve the soup add the rice and continue cooking.