Ingredients
2 cups cooked chicken breast, shredded
1 cup uncooked long-grain white rice
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
4 cups chicken broth
1 cup heavy cream
1 cup whole milk
1 cup shredded cheddar cheese
2 tablespoons all-purpose flour
½ teaspoon turmeric (optional, for golden color)
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped
Step-by-Step Instructions
Step 1: Sauté the Vegetables
In a large Dutch oven or soup pot, melt butter with olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in the garlic and cook for another minute.
Step 2: Create the Creamy Base
Sprinkle flour over the vegetables and stir continuously for 1 minute. Slowly pour in the chicken broth while stirring to prevent lumps.
Step 3: Add Rice and Seasonings
Stir in the uncooked rice, turmeric, Italian seasoning, paprika, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally, until the rice is tender. Add extra broth if necessary.
Step 4: Add the Chicken
Stir in the shredded cooked chicken. Let everything simmer for another 3–5 minutes so the flavors combine.
Step 5: Make It Extra Creamy
Reduce the heat to low. Pour in the heavy cream and milk, stirring gently. Add the shredded cheddar cheese a handful at a time, stirring until completely melted. Avoid boiling once the dairy is added.
Step 6: Finish and Serve
Sprinkle with freshly chopped parsley. Taste and adjust seasonings. Serve warm with crusty bread or homemade dinner rolls.
Tips for the Best Creamy Chicken Soup
For extra richness: Use freshly shredded cheddar instead of pre-shredded cheese.
For thicker soup: Let it rest for 5 minutes before serving.
For a thinner consistency: Add more warm chicken broth.
For extra flavor: Use rotisserie chicken and homemade chicken stock.
For leftovers: Rice continues absorbing liquid, so add a splash of broth or milk when reheating.
Storage
Refrigerate in an airtight container for up to 3–4 days. Reheat gently over low heat until steaming hot.
A big bowl of this creamy chicken and rice soup is pure comfort food. Would you try it?