Creamy Chicken Rice Soup Recipe

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 carrots, grated or diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 cup uncooked rice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon parsley
• 1 cup milk or cream
• 2 tablespoons flour
• 1/2 cup grated cheddar cheese (optional)
• Fresh parsley for garnish

Instructions

1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until soft and fragrant.
2. Stir in garlic and cook for another minute. Add chicken broth, shredded chicken, rice, salt, pepper, thyme, and parsley. Mix well.
3. Bring the soup to a gentle boil, then lower the heat. Cover and simmer for 20–25 minutes until the rice becomes tender. Stir occasionally so the rice does not stick.
4. In a small bowl, whisk milk and flour together until smooth. Slowly pour the mixture into the soup while stirring continuously. Let it cook for 5 minutes until the soup becomes creamy.
5. Add cheddar cheese if desired and stir until melted. Taste and adjust seasoning if needed.
6. Serve warm with fresh parsley and bread or crackers on the side.

Tips

• Use rotisserie chicken for quicker preparation.
• Add extra broth if you prefer a thinner soup.
• Store leftovers in the refrigerator for up to 3 days.