Creamy Chicken and Rice Soup
This Creamy Chicken and Rice soup consists of a mirepoix of carrots, celery, and onion simmered in chicken broth and thyme. So satisfying and the perfect comfort food for a chilly day!
Servings: 6 servings
Calories: 433kcal
Ingredients
- ½ cups water
- 1 cup wild rice blend uncooked
- 12 ounce baby carrots about 2 cups
- 1 small yellow onion diced (about 1 cup)
- 2 ribs celery diced (about 1 cup)
- ½ cup unsalted butter divided
- 2 cloves garlic minced
- 1 tablespoon Diamond Crystal kosher salt
- 1 teaspoon black pepper
- 5 cups chicken broth plus more to thin out to desired consistency, if preferred
- 1 pound boneless skinless chicken breasts
- 1 teaspoon dried thyme
Roux
- ½ cup all-purpose flour
- 1 ½ cups milk
- ¼ teaspoon granulated garlic
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
Instructions
- Bring water to a boil. Stir in rice. Cover with lid and reduce heat to low. Simmer for 15 minutes.
- Remove from heat and let stand (covered) for 5 minutes. Fluff with a fork and set aside until ready to use.
- Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat.
- Add carrots, onions, and celery and sauté until onions are slightly tender, about 4 minutes.
- Add garlic and sauté for 1 minute more.
- Season the mixture with 1 tablespoon of salt and 1 teaspoon of ground black pepper.
- Add chicken broth, chicken breasts, and dried thyme to the pot.
- Increase the heat to medium-high to bring to a boil.
- Cover the pot with a lid and cook for 10-12 minutes, or until the chicken is cooked through.
- Carefully remove the chicken and set it aside on the cutting board to cool for 5 minutes.
- Once the chicken has cooled, dice it into bite-size pieces.
- Reduce heat to low and add cooked rice and diced chicken to the pot.
- In a separate saucepan, melt the remaining 6 tablespoons of butter over medium heat.
- Add flour and cook for 1 to 2 minutes, whisking vigorously, to make a roux.
- Slowly pour milk into the flour and butter roux and continue stirring until the mixture thickens.
- Season the mixture with 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, and ¼ teaspoon granulated garlic.
- Add the mixture to the soup and stir to fully incorporate.
- Cover the pot and continue cooking on low heat for 5 minutes, or until the soup has thickened. If using, stir in heavy cream.
- Ladle soup into bowls and garnish with fresh chopped parsley.
Nutrition
Calories: 433kcal | Carbohydrates: 39g | Protein: 25g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 2449mg | Potassium: 735mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8491IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 2mg
