Creamy Chicken and Rice Soup

This creamy dutch oven chicken and rice soup is one of those comfort recipes that gets better with every single spoonful. It's cozy, hearty, and exactly what you want simmering on the stove when you want something that tastes like a hug feels.

You can picture it! Think tender shredded chicken breast, perfectly fluffy basmati (or wild) rice, and flavorful broth coming together in just one pot to make dinner easy, filling, and exceptional.

The Main Ingredients

1. Rice - You can virtually use whatever rice you'd like to, but I find using a good quality basmati rice holds up well in this type of soup.
2. Chicken Breast - Shredded chicken breast is great for this as it adds flavor, protein, and just tastes great with the flavorful rice.
3. Vegetable Stock - Using vegetable stock gives the entire recipe more vegetables in each serving, along with flavoring the rice and the chicken as it simmers.
4. Whole Milk - The milk is used to thicken the soup and give it that creaminess.
5. Butter - I like using butter to soften and sauté the vegetables. You could also just use olive oil.
6. Mirepoix - A blend of diced carrots, celery, garlic, and onion. A classic start to most soups.
7. Flour - Flour and milk combine to make what's known as a slurry, which will thicken the soup once added.

Recipe Swaps and Substitutions

• Use a dairy free milk instead of regular milk like soy, almond, or even coconut milk for a different flavor.
• Use different cuts of chicken like chicken thighs or rotisserie chicken.
• Make this in this crockpot instead of the dutch oven on low for 3-4 hours.

Chicken and Rice Soup FAQs

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Dutch Oven Chicken and Rice Soup

Morgan Peaceman

This dutch oven creamy chicken and rice soup is a one pot meal with loads of veggies, rice, chicken, and a touch of cream.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course dinner

Cuisine American

Servings 8 servings

Calories 172 kcal

Equipment

• ▢
  dutch oven
• ▢
  medium pot
• ▢
  cutting board

Ingredients

  

1x2x3x

• ▢ 2 large Chicken Breasts or 3 cups rotisserie shredded chicken
• ▢ 3 tablespoon Butter
• ▢ 2 cloves Garlic finely sliced
• ▢ 1 medium Onion finely diced
• ▢ 2 stalks Carrots finely diced
• ▢ 2 stalks Celery finely diced
• ▢ 8 cups Vegetable Stock
• ▢ 2 cups Rice basmati or long grain white rice
• ▢ 1 cup Whole Milk
• ▢ ¼ cup Flour
• ▢ Salt and Pepper to taste
• ▢ Thyme garnish

Instructions

 

• In a medium sized pot, boil 4 quarts of water and cook the shredded chicken until fork tender, approximately 25 minutes.
• Meanwhile, in the dutch oven, melt the butter on a medium heat, then add in the carrots, celery, garlic, onion. Sauté until fragrant, approximately 5-8 minutes, then lower the flame to a medium-low heat.
• Pour in the broth, the rice, and fresh thyme, stir.Add the shredded chicken, then cover and cook on a low flame to a simmer or until the rice is fully cooked through, approximately 35-40 minutes.
• Approximately 15-20 minutes before the soup is done cooking, whisk together the whole milk and flour to form a slurry, then pour into the soup and stir. Finish cooking for an additional 20 minutes.
• Season to taste then serve with crusty bread.

Notes

Remember to use enough liquid so that it does not get too thick once the rice is added. You still want a little movement in the soup from the liquid instead of being globby and clumpy. Yes, I said globby.

Season as you go. Its important to balance out the soup from being under-salted to having enough flavor from the acid, heat, fat, and the salt.

Different types of rice require different lengths of cooking, but typically you'll want to leave room for the rice to cook through for approximately 20ish minutes. It's up to you to rinse the rice ahead of time which will cut the cook time by a few minutes.

Nutrition

Calories: 172kcalCarbohydrates: 13gProtein: 14gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 51mgSodium: 1060mgPotassium: 316mgFiber: 1gSugar: 4gVitamin A: 785IUVitamin C: 2mgCalcium: 51mgIron: 1mg

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