Creamy White Chicken + Rice Soup

Ingredients

• 30 ml (2 Tbsps)extra virgin olive oil
• 2 cups (about 300 g)easy shredded chicken
• ½ red onionred onion, chopped
• 3 clovesgarlic, minced
• 2 stalksorganic celery, chopped
• 2 mediumcarrots, peeled and chopped
• 4 sprigsfresh thyme
• 1bay leaf
• 950 ml (4 cups)chicken or vegetable stock
• 240 ml (1 cup)double cream
• 45 ml (3 Tbsps)white cooking apple vinegar
• 1 tspsea salt
• 2 tspsOn Everything All-Purpose Blend
• 1 tspsmoked paprika
• 1–1½ cups (about 160–240 g)cooked basmati rice
• 100 g (1 cup)freshly grated Parmesan
• about 110 g (1 cup)shredded mozzarella

Instructions

1. 1

   Soften the vegetables

   Warm the olive oil in a large pot over a medium heat. Cook the chopped onion until translucent, then stir in the garlic, celery and carrots and cook until softened.

2. 2

   Simmer the stock

   Add the thyme sprigs and bay leaf, pour in the chicken or vegetable stock, and bring the pot to a simmer.

3. 3

   Add chicken and cream

   Stir in the shredded chicken. Gradually add the double cream, keeping the soup at a gentle simmer.

4. 4

   Heat the rice

   Add the cooked basmati rice, salt, seasoning blend and smoked paprika. Stir until everything is heated through.

What is creamy white chicken and rice soup?

It is a comforting chicken soup built around a creamy stock, tender chicken and cooked rice. This version pairs those staples with onion, garlic, celery, carrots and thyme for a savoury, gently aromatic base.

Chicken and rice soups appear in many home-cooking traditions, so this recipe is best understood as a cosy, modern comfort-food take rather than a dish tied to one particular origin. Its mix of cream, herbs and smoked paprika gives the broth a richer flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 20g protein, 24g carbs, 18g fat.

The basmati rice and vegetables supply most of the carbohydrates, while the chicken contributes protein. Cream, olive oil and the listed cheeses provide much of the fat; serve a bowl with a fresh salad or extra vegetables to balance the plate.

Build the flavour base

Vegetables: Cooking the onion until translucent and softening the celery and carrots first helps bring out their sweetness before the stock goes in.

Herbs: Thyme and bay leaf infuse the broth as it simmers. Remove the bay leaf before serving.

Keep the cream smooth

Gentle heat: The method asks for a gentle simmer as the cream is added. Avoid letting the soup boil vigorously, which can make a creamy broth less smooth.

Gradual addition: Pouring the cream in slowly while stirring helps it blend evenly into the stock.

Choose the rice texture

Cooked rice: The recipe adds rice that is already cooked, so it needs only enough time in the soup to heat through. This also helps keep the cooking time short.

Amount: The listed range of 1–1½ cups lets you choose a brothier soup or a thicker, more rice-filled bowl.

Check the finishing ingredients

Vinegar and cheese: The ingredient list includes white cooking apple vinegar, Parmesan and mozzarella, but the supplied method does not say when to add them. Follow the source recipe's guidance for these ingredients rather than guessing at their timing.

Seasoning: Salt, the all-purpose blend and smoked paprika go in with the rice. Taste the finished soup and adjust only if needed, bearing in mind that the stock and cheeses may already be salty.

Make it a complete meal

Bread: Crusty bread is a straightforward match for the creamy broth and makes the meal more substantial.

Fresh side: A crisp salad can add a fresh contrast to the warm, rich soup. Keep the dressing light so it does not overwhelm the herbs and chicken.

Recipe notes & tips

• Cut the carrots and celery into similar-sized pieces so they soften at a similar pace.
• Use already-cooked chicken and rice to keep the method within its stated 30-minute total time.
• Add the cream gradually while stirring to help it blend into the stock.
• Keep the soup at a gentle simmer after adding the cream.
• Remove the thyme sprigs and bay leaf before serving.
• Check the source recipe for when to use the listed vinegar and cheeses, since the supplied method does not specify.

Variations

• Use vegetable stock: Choose it instead of chicken stock for a different broth base.
• Choose more rice: Use the upper end of the listed rice range for a thicker soup.
• Lean on thyme: Keep the fresh thyme prominent for a more herbal broth.
• Add a salad: Serve with crisp salad leaves for a fresh contrast.
• Serve with bread: Offer crusty bread alongside the soup for a heartier meal.

Common mistakes to avoid

• Boiling the cream: A hard boil can compromise the smooth texture; keep the pot at a gentle simmer.
• Adding uncooked rice: The method calls for cooked basmati rice; cook it before adding it to the soup.
• Skipping the softening stage: Adding stock before the vegetables soften misses the method's first flavour-building step; cook them as directed.
• Forgetting the bay leaf: Remove it before serving so it is not left in a bowl.
• Guessing at the cheese timing: The method does not explain when to add the listed cheeses; check the original recipe's directions.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring regularly; the rice may absorb broth, so loosen the soup with a splash of stock if needed.

Frequently asked questions