Creamy Chicken and Rice Soup
Cozy, veggie-studded creamy chicken and rice soup built on a light roux and evaporated milk for silky comfort. Weeknight-friendly and perfect for using cooked chicken and leftover rice.
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Servings:
Ingredients
For the soup
- 2 teaspoons neutral oil (canola or vegetable)
- 1 tablespoon unsalted butter
- 3/4 cup yellow onion, finely chopped
- 1 large carrot, diced
- 2 ribs celery, diced
- 3/4 cup fresh green beans, chopped
- 1 teaspoon minced garlic
- 4 tablespoons all-purpose flour
- 5 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt, plus more to taste
- 1 cup evaporated milk
- 2 1/2 cups cooked chicken, chopped
- 1 1/2 cups cooked white or brown rice
- 2/3 cup frozen peas
Instructions
Preparation Steps
- Set a medium Dutch oven over medium heat. Add the oil and butter; once the butter foams, stir in the onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until the vegetables are glossy and beginning to soften, 6 to 7 minutes. Add the green beans and garlic and cook 1 minute more.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to form a light blond roux.
- Gradually whisk in about 2 cups of the broth until smooth, then add the remaining broth along with the bay leaf, Italian seasoning, black pepper, and salt. Bring to a gentle simmer, partially cover, and cook 12 to 14 minutes, stirring now and then, until the vegetables are tender.
- Temper the evaporated milk by whisking in a ladle of hot soup, then stir the warmed milk into the pot. Keep at a bare simmer (do not boil) for 3 to 4 minutes to thicken and turn silky.
- Fold in the chicken, rice, and peas. Simmer 3 minutes more until everything is hot. Remove the bay leaf, taste, and adjust seasoning. If the soup gets too thick, loosen with a splash of hot water or broth.
- Take the pot off the heat and let the soup rest for 5 minutes before serving so the rice absorbs just enough liquid without turning mushy.
Notes
For the best texture in leftovers, store the rice separately and add it as you reheat the soup; loosen with extra broth as needed. If using rotisserie chicken, remove the skin and shred the meat while warm for easy, tender pieces.
This recipe is an original creation inspired by classic Creamy Chicken and Rice Soup flavors. All ingredient ratios and instructions are independently developed.