Creamy Chicken and Rice Soup

Warm up with this easy homemade chicken and rice soup made with leftover shredded chicken, carrots, celery, and long grain rice in a creamy broth. This hearty one-pot meal is perfect for busy weeknights or cold weather. Made with simple ingredients and ready in under an hour, this comforting soup is a family favorite that’s freezer-friendly and ideal for meal prep.

This hearty and comforting chicken and rice soup is made with tender vegetables, long grain rice, shredded chicken, and a rich, creamy broth. It’s perfect for a cozy meal any day of the week and a great way to use up leftover chicken.

Ingredients

• 2 tbsp olive oil
• 1 onion, peeled and finely chopped
• 2 celery sticks, sliced
• 2 medium carrots, peeled and chopped into 1cm chunks
• 2 tbsp plain (all-purpose) flour
• 120 ml (½ cup) full-fat or semi-skimmed milk
• 1.2 litres (5 cups) hot chicken stock (or water + 4 stock cubes)
• 1 tsp dried thyme
• 105 g (½ cup) uncooked long grain rice
• 250 g (2 cups) cooked, shredded chicken
• 1 tbsp lemon juice (juice of approx. half a lemon)
• 80 ml (⅓ cup) double (heavy) cream
• 50 g (½ cup) grated Parmesan cheese
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Sauté the vegetables
   Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, celery, and carrots. Cook for 4–5 minutes until the vegetables start to soften.
2. Make the roux
   Sprinkle the flour over the vegetables. Stir using a whisk to coat everything evenly.
3. Add milk
   Gradually pour in the milk while whisking continuously until smooth and well incorporated.
4. Pour in stock and season
   Add the hot chicken stock and dried thyme. Stir well.
5. Cook the rice
   Stir in the rice, bring the soup to a boil, then reduce to a simmer. Cook uncovered for about 25 minutes, stirring occasionally, until the rice is tender.
6. Finish the soup
   Add the shredded chicken, lemon juice, cream, Parmesan cheese, salt, and pepper. Stir to combine and heat through for a few more minutes.
7. Serve
   Sprinkle with chopped parsley before serving.

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Tips

• Use rotisserie chicken or leftover roast chicken for quick prep.
• Stir the soup occasionally while simmering to prevent rice from sticking to the bottom.
• For a thicker soup, let it simmer a few extra minutes after adding the cream and cheese.

Variations and Substitutions

• Chicken: Substitute with leftover turkey or poached chicken breast.
• Rice: Swap long grain rice for wild rice or basmati. Adjust cook time accordingly.
• Vegetarian: Omit the chicken and use vegetable stock. Add mushrooms or chickpeas for extra protein.
• Dairy-Free: Replace milk and cream with coconut milk or oat cream and skip the Parmesan or use a dairy-free cheese.

FAQs

Can I freeze this soup?
Yes, but note that the rice may absorb more liquid and become softer after thawing. Freeze without the cream and Parmesan for best results, and add them after reheating.

How long will it keep in the fridge?
Store in an airtight container for up to 3 days. Reheat gently on the stove.

Can I use pre-cooked rice?
Yes. Add it with the chicken during the final step, and reduce the simmering time accordingly.

Serving Suggestions

• Serve with crusty bread, garlic toast, or a fresh green salad.
• Pair with a grilled cheese sandwich for a comforting lunch.
• Garnish with extra Parmesan or a squeeze of lemon for added brightness.

Why You’ll Love This Recipe

• Quick and easy to prepare with simple pantry ingredients.
• A great way to use up leftover chicken and veggies.
• Rich, creamy, and satisfying – perfect for chilly days.
• Adaptable to dietary needs and easy to customize.