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Overhead view of a bowl of creamy chicken and rice soup.
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4.65 from 39 votes

Creamy Chicken and Rice Soup

This Creamy Chicken and Rice Soup recipe is chock full of fresh vegetables, hearty wild rice, and a light but creamy broth. Made from scratch & delicious!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Soup
Cuisine: American
Total Cost: $9.55 recipe / $1.19 serving
Servings: 8 servings (1.25 cups per serving)
Calories: 241kcal
Author: Beth Moncel

Equipment

  • Large Pot
  • Medium Pot

Ingredients

  • 1 Tbsp olive oil $0.17
  • 1 medium yellow onion small dice, (about 1 cup, 150g) $0.76
  • 2 garlic cloves minced, (1 Tbsp) $0.12
  • ½ lb. carrots sliced, (1.5 cups, 227g) $0.54
  • ½ bunch celery sliced, (2 cups, 227g) $0.94
  • 1 lb. chicken breast boneless, skinless, (454g) $2.67*
  • 1 bay leaf $0.23
  • 1 tsp dried oregano $0.11
  • 1 tsp dried thyme $0.21
  • ½ tsp black pepper freshly cracked, $0.08
  • 1 cup wild rice mix 250g, $2.64
  • 6 cups water 48oz, $0.00
  • 2 Tbsp butter $0.25
  • 2 Tbsp all-purpose flour $0.04
  • 2 cups whole milk $0.39
  • ⅓ bunch fresh parsley $0.36
  • 1-2 tsp salt to taste, $0.04

Instructions

  • Gather all of your ingredients.
  • Heat the olive oil in a large pot over medium heat. Meanwhile, dice the onion (and mince the garlic if using fresh rather than pre-minced). Add the onion and garlic to the hot oil and saute until tender (5 min).
  • If using fresh carrots and celery, clean and slice them while the onions are sauteing. Add them to the pot and cook for about 5 minutes more.
  • Add the chicken breast (whole), bay leaf, oregano, thyme, cracked pepper, dry rice, and 6 cups of water to the pot. Do not add salt yet. Bring the pot up to a boil over medium high heat, then reduce the heat to low and let simmer for one hour.
  • Near the end of the hour, begin to make the creamy milk mixture. In a small pot, melt 2 Tbsp of butter over medium heat. When it is fully melted, whisk in 2 Tbsp of all-purpose flour. Cook and stir the butter and flour mixture for two minutes.
  • Now, whisk in the milk and allow it to come up to a simmer, whisking occasionally to keep it from scorching on the bottom. Once it reaches a simmer, it will have thickened slightly. Remove it from the heat.
  • In the pot, carefully shred the chicken with two forks. Rinse and chop the parsley. Add the parsley and the thickened milk mixture to the soup. Season with salt to taste. I used about 2 tsp of salt, but start with a little and add more as needed. I also added a touch more pepper at this point. Serve hot!

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Notes

*You can also use bone-in chicken breast, chicken thighs, or drumsticks. Simmer until the chicken is cooked through (with an internal temperature of 165℉) and remove the bones when shredding the chicken.

Nutrition

Serving: 1serving (1.25 cups) | Calories: 241kcal | Carbohydrates: 24g | Protein: 18g | Fat: 8g | Sodium: 436mg | Fiber: 3g