Homemade Chicken and Rice Soup
Warm, cozy, and made completely from scratch, this creamy chicken and rice soup is the kind of comfort food that feels like a hug in a bowl. Rich, hearty, and deeply flavorful without being complicated — perfect for chilly days or when you just need something soothing.
Ingredients
1 stick butter
1 onion, diced
4 carrots, diced
4 celery stalks, diced
4–5 cloves garlic, minced
½ cup flour
1 teaspoon Morton’s seasoning salt
1 teaspoon poultry seasoning
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon ground sage
½ teaspoon dried thyme
6–8 cups chicken stock (start with 6 and add more as needed)
1 heaping tablespoon chicken bouillon paste
1.5-2 lbs boneless, skinless chicken breasts
1 cup jasmine rice, rinsed
2 cups heavy whipping cream
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the onion, carrots, and celery. Cook for 5–7 minutes, until softened.
Stir in the garlic and cook for about 1 minute just until fragrant.
Add the flour and all seasonings. Stir continuously and cook for 4–5 minutes to cook out the raw flour taste.
Slowly pour in the chicken stock while stirring to keep the mixture smooth. Add chicken bouillon paste to taste.
Add the chicken breasts and bring the soup to a gentle boil. Cook for 20 minutes, until chicken is cooked through.
Remove the chicken, let cool slightly, then cube or shred.
While the chicken cools, add the rinsed rice to the pot. Reduce to a simmer, cover, and cook for 20 minutes, or until the rice is tender.
Return the chicken to the pot and stir in the heavy whipping cream.
Simmer for a few minutes until warmed through. Adjust seasoning and thickness with additional stock if needed.
