Go Back
As the temperatures drop and the days grow shorter, there’s nothing quite like a warm bowl of comfort food to lift our spirits. Comfort food has a unique power to evoke feelings of nostalgia and satisfaction, often reminding us of home-cooked meals shared with family and friends. Among the myriad of comfort food options, chicken and rice soup stands out as a timeless classic. This nourishing dish is not only filling but also brings a sense of warmth and contentment, making it the perfect choice for those chilly nights when all you want is to snuggle up with something delicious.

Creamy Chicken and Rice Soup

Warm up your chilly nights with this Cozy Creamy Chicken and Rice Soup! This hearty recipe features tender chicken thighs, hearty rice, and a rich, creamy broth that provides the ultimate comfort. Packed with aromatic vegetables and fragrant herbs, it's not just about nourishment; it's a flavor-filled experience that evokes cherished memories. Perfect for family dinners or meal prep, this delightful dish is bound to become a staple in your home. Enjoy every comforting spoonful!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup uncooked brown rice (or white rice, if preferred)

1 medium onion, finely chopped

2 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

4 cups (1 liter) chicken broth

1 cup (240ml) whole milk

1 cup (240ml) heavy cream

3 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.

    Cook the Chicken: Push the sautéed vegetables to the side of the pot and add the chicken thighs. Cook for about 2-3 minutes on each side until they are lightly browned.

      Add Rice and Broth: Add the uncooked rice to the pot, followed by the chicken broth. Stir to combine everything evenly. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20 minutes or until the rice is cooked and tender.

        Shred the Chicken: Once the rice is cooked, remove the chicken thighs from the pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.

          Create the Creamy Base: Stir in the whole milk and heavy cream. Add the dried thyme and oregano, along with salt and pepper to taste. Let the soup simmer for another 5-10 minutes to heat through and meld the flavors.

            Serve: Taste the soup and adjust seasoning as needed. Ladle into bowls, garnish with chopped fresh parsley, and enjoy your cozy creamy chicken and rice soup!

              Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 6