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Creamy One-Pot Chicken and Rice Soup: Easy Weeknight Dinner

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A rich, comforting chicken and rice soup made in one pot with simple ingredients. Perfect for busy weeknights, this creamy soup comes together in about 45 minutes and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups cooked chicken, shredded or diced (rotisserie chicken works well)
  • 1 cup uncooked long-grain white rice (basmati or jasmine)
  • 1 cup frozen peas (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep your vegetables: dice the onion, carrots, and celery into small, even pieces (about 1/4-inch). Mince the garlic.
  2. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and the onion is translucent.
  3. Add the minced garlic and cook for 1 more minute, stirring constantly.
  4. Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring constantly, to make a roux.
  5. Slowly pour in the chicken broth while stirring continuously to prevent lumps. Add the whole milk, dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir to combine.
  6. Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low. Add the uncooked rice and stir. Cover the pot and let it simmer for 18-20 minutes.
  7. Check the rice after 18 minutes; it should be tender but still have a slight bite. If not done, cover and cook for 2-3 more minutes.
  8. Stir in the shredded chicken and frozen peas (if using). Cook for 3-4 minutes until the chicken is heated through and the peas are bright green. Remove the bay leaf and discard. Taste and adjust seasoning.
  9. Remove from heat and let it rest for 5 minutes. Garnish with fresh parsley before serving.

Notes

For best texture, use long-grain rice; avoid instant rice. To prevent curdling, add milk at the same time as broth and keep soup at a gentle simmer. The soup thickens as it sits; add a splash of broth or milk when reheating. For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose blend. For a dairy-free version, use olive oil instead of butter and unsweetened oat milk instead of whole milk.

Nutrition

Keywords: chicken and rice soup, creamy chicken soup, one-pot soup, weeknight dinner, comfort food, easy soup recipe

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