Diary of a Chef · Just Chefn Around

Creamy Chicken & Rice Soup

45 minutes · 8 servings (2× batch)

By Diary of a Chef

Ingredients

• 2 medium onions, diced (~2 cups)
• 6 carrots, diced (~3 cups)
• 6 celery stalks, diced (~2 cups)
• 6 garlic cloves, minced (~2 tbsp)
• 5 cups cooked chicken, chopped
• 2 cups white rice, uncooked
• 16 cups chicken broth (1 gallon)
• 4 tbsp butter
• 1 1/2 cups heavy whipping cream
• 2 tsp dried thyme
• 2 tsp dried parsley
• 3 tsp salt (start with 2 1/2 tsp if using Celtic/coarse)
• 1 tsp black pepper
• 2 bay leaves (optional)
• 1–2 tbsp fresh lemon juice

Instructions

1. 1Start the pot

   Large stock pot on medium. Add 4 tbsp butter and melt completely.

2. 2Cook vegetables

   Add onion, carrots, and celery. Cook 6–8 minutes until softened, not browned.

3. 3Add garlic

   Add 2 tbsp minced garlic. Cook 30–60 seconds until fragrant.

4. 4Add herbs & salt

   Add thyme, parsley, salt, pepper, and bay leaves. Stir 20–30 seconds to coat.

5. 5Add broth

   Pour in 16 cups chicken broth. Bring to a gentle boil.

6. 6Add rice

   Add 2 cups uncooked rice. Reduce to a steady simmer and cook 18–20 minutes, stirring occasionally, until tender. If too thick, add ½–1 cup broth or water.

7. 7Add chicken

   Add 5 cups cooked chicken. Simmer 5 minutes to warm through.

8. 8Add cream (low heat)

   Reduce heat to low. Add 1 1/2 cups heavy cream. Warm 3–4 minutes. Do NOT boil.

9. 9Finish with lemon

   Add 1 tablespoon lemon juice; taste; add another teaspoon if needed. You should not taste lemon — just brightness. Order: butter → vegetables → garlic → herbs → broth → rice → chicken → cream → lemon.