Creamy Chicken and Rice Soup Recipe

Ditch your old soup recipes and enjoy the delicious flavors of this creamy chicken and rice soup! This soup explodes with creamy flavor thanks to tender chicken, sauteed veggies, savory broth, creamy coconut milk, rice, spices, and fresh herbs.

Prep Time5

Cook Time25

Total Time30

Course: Dinner/Soup, Main Dish

Cuisine: American

Diet: Gluten Free

Method: Crockpot, Stovetop

Servings: servings

Ingredients

2 ½ cups chicken shredded ( can use rotisserie or cook 2 medium chicken breasts)
5-6 cups chicken broth more as needed
1 tsp olive oil
3 tbsp butter or vegan butter
1 cup full-fat coconut milk or sub-half and half or heavy cream
2-3 cloves garlic minced
¾ cups carrots diced
1-2 celery ribs chopped
3 tbsp gluten-free flour
½ cup uncooked long-grain rice
1 tsp celery salt
½ teaspoon onion powder
½ teaspoon poultry seasoning
salt and pepper to taste

Instructions

Stovetop

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the minced garlic, diced carrots, and chopped celery. Sauté for 3-4 minutes, or until the vegetables begin to soften.
Make the Roux: Add the butter to the pot and once melted, sprinkle the gluten-free flour over the sautéed vegetables. Stir continuously for about 2 minutes to cook off the raw flour taste.
Add the Broth and Spices: Gradually pour in 5-6 cups of chicken broth while stirring to avoid lumps. Add the celery salt, onion powder, poultry seasoning, salt, and pepper to taste. Stir well.
Cook the Rice: Bring the mixture to a boil, then reduce the heat to a simmer. Add the uncooked long-grain rice to the pot. Stir and cover. Let it simmer for about 15-20 minutes, or until the rice is fully cooked and tender. Stir occasionally to prevent the rice from sticking to the bottom.
Add the Chicken and Coconut Milk: Once the rice is cooked, add the shredded chicken and pour in the full-fat coconut milk (or your choice of half and half or heavy cream). Stir to combine, If the soup is too thick, add more chicken broth until you reach your desired consistency. Allow the soup to heat and simmer for another 10-15 minutes. It will thicken as it heats. Garnish with herbs of choice and enjoy

Crockpot

Add Vegetables and chicken: Place the minced garlic, diced carrots, chopped celery, chicken directly into the Crockpot.
Add Broth and Spices: Pour 5-6 cups of chicken broth into the Crockpot. Add celery salt, onion powder, poultry seasoning, salt, and pepper to taste. Stir everything to combine.
Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender. Once cooked remove chicken and shred. Add back to the soup once shredded.
Make and Add Roux: About 30 minutes before serving, melt butter in a small pan. Stir in the gluten-free flour to make a roux, cooking for about 2 minutes to remove the raw flour taste. Stir the roux into the Crockpot to thicken the soup.
Add Rice and Coconut Milk: Once the roux is mixed in, add the uncooked long-grain rice to the Crockpot and stir to combine. Let the rice cook for about 20-30 minutes on high, until fully cooked and tender.

Notes

- If you prefer heavy cream or half and half you can use either of those instead of the full-fat coconut milk. Keep in mind that if you use something besides full-fat coconut milk, the texture and creaminess will be slightly different.
- You can use white rice, brown rice, or wild ride if you prefer but the cook time will be different than long-grain rice so follow the package instructions!

- Add some fresh baby spinach for some extra veggies.
- If you plan on making this soup ahead of time, leave out the rice and add it to your soup once you’re ready to serve it.
- This recipe is best enjoyed fresh but if you have any leftover soup, you can store it in an airtight container in the refrigerator for 3-4 days. Keep in mind that the longer you store your soup, the more liquid the rice will absorb.

Nutrition