Creamy Chicken Rice Soup -

Creamy Chicken Rice Soup

Creamy, cozy, hearty soup packed with chicken, mushrooms, and rice.
Servings 4 -6 servings
Author 2teaspoons


  • 2 tablespoons olive oil
  • 1 cup diced carrots
  • 1 cup diced onions
  • 1 cup diced celery
  • 16-20 ounces by weight sliced mushrooms
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried thyme
  • 4 cups chicken broth
  • 2 cups water
  • 1 cup dried rice I used half brown rice and half wild rice
  • 1 bay leaf
  • 1 lb boneless skinless chicken (breasts or thighs)

White Sauce

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 1/4 cup heavy cream or half and half


  • salt and pepper to taste
  • parsley optional


  1. Heat oil on medium heat in a large dutch oven or soup pot. Add carrots, onion, celery, and mushrooms. Cook until tender, stirring occasionally, about 15-20 minutes.
  2. Add salt, pepper, and thyme, and stir until fragrant, about 1 minute.
  3. Stir in broth, water, rice, and bay leaf. Place whole chicken pieces into broth. Simmer until chicken and rice are fully cooked, stirring occasionally, about 30 minutes.
  4. Once chicken and rice are fully cooked, make white sauce by melting butter in a medium sauce pan on medium heat. Whisk in flour and let cook for a few minutes, whisking constantly. Slowly pour in milk, whisking constantly, until combined. Remove from heat. Stir in cream. Set aside.
  5. Remove bay leaf and chicken from soup pot. Discard bay leaf. Shred or dice chicken, and return chicken to pot.
  6. Stir milk mixture into soup pot. Simmer until desired thickness, about 10-15 minutes. Add extra milk or cream if soup becomes too thick. Salt and pepper to taste. Garnish with optional parsley. Enjoy with warm, crusty bread!