Creamy Chicken Rice Soup

  • 3 tbsp. butter
  • 1 onion, chopped
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, thinly sliced
  • 1 lb. boneless skinless chicken breasts
  • 1 tbsp. fresh thyme leaves, plus more for garnish
  • 3 cloves garlic, minced
  • salt & freshly ground black pepper
  • 3 tbsp. all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup cooked rice



  1. In a large pot, melt butter. Add onion, carrots, and celery.
  2. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes.
  3. Add chicken and cook until golden, 10 minutes, then add thyme and garlic and stir until fragrant, 1 minute.
  4. Season generously with salt and pepper.
  5. Add flour and whisk until golden, 1 minute.
  6. Pour over chicken broth and milk and season with salt and pepper.
  7. Add rice and bring to a simmer until rice is tender and chicken is cooked through.

Source: Delish

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