This chicken and rice soup is a true one-pot meal, with minimal dishes and no extra steps. It comes together in under an hour to make a dinner that's hearty and satisfying without being too heavy. Recipe includes a how-to video!
Course Dinner, Soup
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Servings 6servings (approximately 1 ½ cups per serving)
½teaspoonground black pepperplus additional to taste
1lbraw boneless skinless chicken breastor a mix of chicken breast and thighs (453g)
1cupwild riceuncooked (180g)
⅓cupheavy cream(80ml) (see note)
Melt butter in a large pot or Dutch oven over medium heat.
Add onion, celery, and carrots and cook until softened (about 4-5 minutes).
Add minced garlic and cook until fragrant (about 30 seconds).
Sprinkle flour evenly over the pot and stir until flour is absorbed and no lumps remain. Add spices (thyme, parsley, smoked paprika, salt, and pepper) and cook several seconds longer until well-combined.
Slowly, while stirring, add chicken broth to the pot. Bring to a boil.
Add chicken and rice and return to a boil. Cover, reduce heat to a simmer, and cook until the chicken is cooked through and rice is fully cooked (about 20 minutes).
Remove chicken from the pot and cut or shred (I prefer to shred). If the rice is not tender yet, let the chicken rest, covered, beside the stovetop and continue to cook the soup, covered, until the rice is cooked through (that way you don’t overcook it). Once the rice is cooked through, return the chicken to the pot.
Reduce heat to low then slowly stir in heavy cream until combined.
Allow to simmer for several minutes before serving warm. Enjoy!
White rice, wild rice, jasmine, or basmati would work well in this recipe. I like to use wild rice. Pre-cooked rice will work in this recipe but the broth will be thinner as the recipe as-written accounts for the fact that the uncooked rice will absorb some of the broth.
You can use pre-cooked shredded or diced chicken in this recipe instead, simply stir it in before adding the cream and allow it time to properly warm up.
You may omit the cream if desired, or substitute half and half. The amount used here does not make for a very rich and creamy soup, but it does add some depth of flavor and a more velvety mouthfeel to the broth.
This soup will keep in the refrigerator in an airtight container for up to 3 days. Please note that the rice will become mushy the longer it sits and it will continue to absorb the liquid in the soup. You can always add a splash of water or more chicken broth when reheating but may need to add more salt/pepper as well (taste-test before serving).
I generally don't recommend freezing soups that contain cream as the dairy may split, however this recipe uses a small enough amount that you *may* be able to get away with it. I have not frozen this soup myself, but if you try it please leave a comment and let me know how it thaws for you. You may also leave out the cream and freeze the soup for at least 1 month.