This hearty soup is creamy, comforting, and ready in about 45 minutes.
Ingredients (Serves 6)
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley (or 1 tablespoon fresh)
- Salt and black pepper, to taste
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 1 cup uncooked long-grain white rice
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup milk or half-and-half
- ½ cup heavy cream (optional, for extra richness)
- ½ cup grated Parmesan (optional)
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley for garnish
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes until softened.
- Stir in the garlic, thyme, parsley, salt, and pepper. Cook for 30 seconds.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
- Slowly whisk in the chicken broth until smooth.
- Add the rice, bring to a gentle boil, then reduce the heat and simmer for 18–20 minutes, or until the rice is tender.
- Stir in the cooked chicken, milk, and heavy cream. Simmer for 5 minutes—do not let it boil vigorously.
- If using, stir in the Parmesan until melted. Finish with the lemon juice and adjust seasoning to taste.
- Garnish with fresh parsley and serve with crusty bread or crackers.
Tips
- For a thicker soup: Simmer a little longer or add an extra tablespoon of flour when making the roux.
- For a lighter version: Use all milk instead of heavy cream.
- Using brown rice: Cook it separately first, as it takes much longer than white rice.
- Storage: Refrigerate for up to 4 days. The rice will absorb liquid, so add extra broth when reheating.
