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Creamy One-Pot Chicken and Rice Soup (Easy Comfort Dinner)

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This creamy one-pot chicken and rice soup is the ultimate comfort food, made with simple pantry ingredients and ready in about 45 minutes. It’s a soothing, hydrating, and protein-packed meal that’s perfect for sick days or cozy nights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 6 cups low-sodium chicken broth
  • 1 cup long-grain white rice, uncooked
  • 1/2 cup whole milk or heavy cream
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Sauté the aromatics. Place your Dutch oven or large pot over medium heat. Add the 2 tablespoons of butter and let it melt until it’s foamy but not brown. Toss in the diced onion, carrots, and celery. Stir everything together and let it cook for about 5-7 minutes, until the onions are translucent and the carrots have started to soften.
  2. Add the garlic and spices. Stir in the minced garlic, dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Cook for another minute, stirring constantly, until the garlic is fragrant. Don’t let the garlic burn.
  3. Sear the chicken. Push the vegetables to the sides of the pot and place the chicken breasts or thighs in the center. Let them cook for about 2-3 minutes per side, just until they’re lightly golden. They don’t need to be cooked through yet.
  4. Add the broth and rice. Pour in the 6 cups of low-sodium chicken broth. Use your wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the 1 cup of uncooked long-grain rice. Bring the liquid to a gentle boil.
  5. Simmer the soup. Once it’s boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 20 minutes. Set a timer. Don’t lift the lid and stir too often.
  6. Remove and shred the chicken. Use tongs to transfer the cooked chicken to a clean cutting board. Let it rest for a couple of minutes, then shred it with two forks or chop it into bite-sized pieces.
  7. Create the creamy base. Scoop out about 1 cup of the cooked rice and broth mixture from the pot and transfer it to a small blender or a tall cup if you’re using an immersion blender. Blend until smooth and creamy. Pour this mixture back into the pot and stir.
  8. Add the milk and chicken. Pour in the 1/2 cup of whole milk or heavy cream and stir. Add the shredded chicken back to the pot. Let everything simmer together for another 5 minutes, uncovered, until the soup has thickened slightly and the chicken is heated through.
  9. Finish with lemon juice and parsley. Remove the pot from the heat. Stir in the 2 tablespoons of fresh lemon juice and half of the chopped parsley. Taste the soup and adjust the salt and pepper as needed.
  10. Serve immediately. Ladle the creamy one-pot chicken and rice soup into bowls and garnish with the remaining parsley. Serve hot with crusty bread or crackers on the side.

Notes

Don’t rinse the rice; the starch helps thicken the broth. Keep the soup at a gentle simmer, not a rolling boil. Shred the chicken while it’s warm. Season in layers. Add lemon juice after removing from heat to prevent curdling. The soup thickens as it sits; add extra broth when reheating.

Nutrition

Keywords: creamy chicken and rice soup, one-pot chicken soup, easy chicken soup, comfort food, chicken soup recipe, one-pot meal

Find it online: https://lindabake.com/creamy-one-pot-chicken-and-rice-soup-easy-comfort-dinner/