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Creamy White Chicken and Rice Soup

Creamy White Chicken and Rice Soup

Enjoy a cozy bowl of Creamy White Chicken and Rice Soup, perfect for chilly evenings and easy to prepare.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: DINNER RECIPES
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive oil Adds depth and richness
  • 1 medium Yellow onion Diced small for quicker cooking
  • 3 cloves Garlic Freshly minced
  • 2 medium Carrots Sliced
  • 2 stalks Celery
  • 1 pound Chicken breast Boneless and skinless
  • 1 leaf Bay leaf Discard before serving
  • 1 teaspoon Dried oregano Classic flavor profile
  • 1 teaspoon Dried thyme Adds warmth and earthiness
  • 1 teaspoon Black pepper Freshly cracked
For the Rice and Broth
  • 1 cup Wild rice mix Enhances the texture
  • 6 cups Water Adjust depending on desired thickness
For the Creamy Finish
  • 4 tablespoons Butter Key for roux
  • 1/4 cup All-purpose flour For roux
  • 2 cups Whole milk For richness
  • 1 tablespoon Fresh parsley Chopped, for garnish
  • 1-2 teaspoons Salt To taste

Equipment

  • Large pot
  • separate pan

Method
 

How to Make Creamy White Chicken and Rice Soup
  1. In a large pot, warm the olive oil over medium heat until it shimmers.
  2. Add the diced yellow onion and cook until translucent, about 5-7 minutes.
  3. Stir in the minced garlic and sauté for an additional minute.
  4. Toss in the sliced carrots and celery and cook until softened, around 5-6 minutes.
  5. Place the chicken breast into the pot along with bay leaf, oregano, thyme, and black pepper.
  6. Add the wild rice mix and 6 cups of water to the pot and bring to a boil.
  7. Once boiling, reduce heat and let it simmer for about 45 minutes until rice is tender.
  8. Remove the chicken breast from the pot, shred it, and return it to the soup.
  9. In a separate pan, melt the butter and whisk in the flour to create a roux.
  10. Gradually whisk in whole milk to the roux and cook until thickened, about 4-5 minutes.
  11. Stir the roux into the soup along with fresh parsley and salt to taste.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 75mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 4mgCalcium: 200mgIron: 3mg

Notes

Garnish with extra parsley or a sprinkle of fresh black pepper before serving.

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