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  • Writer's pictureNicole Kuhn

Creamy Chicken & Rice Soup

This recipe is perfect if you want to start from scratch for a warm and filling meal. It can also be a timesaver if you have leftover chicken!





  • 3 tbsp. butter (or 3 tbsp. olive oil)

  • 1 onion, chopped

  • 2 large carrots, sliced into rounds

  • 2 stalks celery, thinly sliced

  • 1 lb. boneless skinless chicken breasts (I substituted with leftover shredded chicken)

  • 1 tbsp. Italian seasoning

  • 3 cloves garlic, minced

  • kosher salt

  • Freshly ground black pepper

  • 3 tbsp. all-purpose flour

  • 4 c. low-sodium chicken broth

  • 1 c. heavy cream

  • 1 c. white rice


  • In a large pot or Dutch oven, melt butter or olive oil over medium-high heat.

  • Add onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes.

  • Add chicken and cook until golden, 10 minutes (or add in leftover cooked chicken and cook until heated through), then add Italian seasoning and garlic and stir until fragrant, 1 minute.

  • Season generously with salt and pepper.

  • Add flour and whisk until golden, 1 minute.

  • Pour over chicken broth and heavy cream and season with salt and pepper.

  • Add rice and bring to a simmer until rice is tender, about 15 minutes, and chicken is cooked through.

  • Serve & enjoy!

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