The Best Easy Chicken And Rice Soup

Easy creamy chicken and rice soup with parsley and carrots in a white bowl.

The Best Easy Chicken And Rice Soup

This Chicken and Rice Soup is a comforting and hearty dish perfect for any season. Packed with vegetables, tender chicken, and a rich roux sauce, it's both nutritious and delicious.

5 from 1 vote

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Author: Deborah Rainford

Ingredients

2 tablespoons olive oil
250 g (3 cups) brown mushrooms, washed and chopped
200 g (2 cups) celery, chopped
150 g (1 cup) carrots, peeled and chopped
2 large garlic cloves, minced
175 g (1 cup) basmati rice
200 g (½ lb) boneless, skinless chicken breasts, diced into 2cm cubes
1.5 (6 cups) litres chicken broth, made with a stock cube

For the Roux Sauce

40 g (3 tbsps) butter
35 g (¼ cup) plain flour
500 ml (2 cups) milk

Instructions

Sauté the Mushrooms:

Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
Add the mushrooms and sauté until golden brown, about 5-7 minutes. Refer to notes for tips on sautéing mushrooms. Remove the mushrooms and set them aside.

Cook the Vegetables:

In the same pan, add the celery, carrots, and onion. Sauté for about 5 minutes until the vegetables are soft.
Add the minced garlic and cook for an additional 2-3 minutes.

Toast the Rice:

Stir the rice into the vegetables, coating it with the oil and allowing it to toast slightly for about 2 minutes.

Simmer the Soup:

Pour in the chicken broth and bring to a simmer.
Cook for about 10 minutes until the rice is almost cooked through.
Add the diced chicken and continue to simmer for another 10 minutes until both the rice and chicken are fully cooked.

Prepare the Roux Sauce:

In a separate medium saucepan, melt the butter over medium heat.
Add the plain flour and stir until a thick paste forms.
Gradually add the milk, whisking continuously to prevent lumps, and bring to a boil. Refer to notes for tips on making roux sauce.
Once thick and smooth, season with salt and pepper to taste.

Combine and Serve:

Gently pour the roux sauce into the chicken and rice soup, stirring well.
Add the sautéed mushrooms back into the soup.
Serve hot and enjoy!

Notes

Sautéing Mushrooms: For best results, do not add salt to the mushrooms for the first 2-3 minutes of cooking. This helps them sear properly instead of releasing moisture and steaming.
Roux Sauce Tips: Add the milk slowly to the butter-flour paste to avoid lumps. Whisk continuously or use a wooden spoon to stir the sauce to prevent it from sticking to the bottom of the pan and burning.

Nutrition

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