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Easy Creamy Chicken and Rice Soup with Carrots

Creamy chicken and rice soup simmers chicken breasts and long-grain rice with carrots, celery, and thyme in a 6-quart pot. Heavy cream gives the broth a smooth, rich texture, and shredded chicken makes each bowl hearty.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 3 carrots medium, peeled and sliced
  • 2 celery ribs, diced
  • 2 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 8 cup chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 0.75 cup long-grain white rice
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup heavy cream

Equipment

  • 1 6-quart pot

Method
 

  1. Melt the butter in a 6-quart pot over medium heat. Add the onion, carrots, and celery and cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Stir in the garlic for 30 seconds.
  3. Stir in the flour and cook for 1 minute.
  4. Gradually whisk in the chicken broth until smooth.
  5. Add the chicken breasts, rice, salt, pepper, thyme, and bay leaf. Bring to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes, stirring occasionally, until the rice is tender and the chicken reaches 165°F in its thickest part.
  6. Transfer the chicken to a plate and let it rest for 5 minutes.
  7. Remove and discard the bay leaf, then shred the chicken.
  8. Stir the heavy cream into the soup and simmer gently for 2–3 minutes.
  9. Stir in the shredded chicken and serve.

Notes

For the most tender chicken, remove it as soon as it reaches 165°F in its thickest part. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream and rice may change texture. Lactose-free heavy cream can be used as a swap.