Non - Vegetarian Meals

Creamy Chicken Soup with Rice

Anyone else love Maurice Sendak books as a kid? There is one (later set to music by Carol King) called “Chicken Soup with Rice”* and it is basically a love song devoted to the meal. I never minded chicken soup with rice as a kid (my mom made it occasionally) but it wasn’t until a few months ago I really understood why this meal deserved its own love song. After trying out (and then adapting) a recipe for a creamy chicken soup with rice, I can now say that I completely understand the sentiment. (Also, the song is pretty catchy, so there is a lot to love here.) So do yourself and your kids a favour and put on this youtube video* while you whip up a batch of this outrageously delicious soup. I promise you won’t regret it!

*not affiliate links

Creamy Chicken Soup with Rice

Print Recipe


  • 1 cup uncooked wild rice (200g)
  • 1 small onion
  • 1.5 cups of chopped carrot (225g)
  • 1.5 cups of finely diced celery (350g)
  • 7 tablespoons butter, divided
  • 2 cloves of garlic, minced
  • 4.5 cups (1000ml) of chicken broth
  • 1 tablespoon of mixed herbs (or equivalent of thyme, marjoram, oregano and whatever else you have around)
  • 1 smallish chicken breast (about 1/3 of a pound or 150g)
  • 1/2 cup (120g) flour
  • 1.5 cups (350g) milk



Prepare rice (or use a pre-cooked equivalent)


Chop carrot, celery, and onion, and mince garlic


Melt 1 tablespoon of butter in a large pot over medium heat


Saute carrot, celery, and onion until tender before adding garlic


Stir in chicken broth and herbs


Add raw chicken breast to the pot and bring the mixture to a boil


Cover pot with lid and cook until chicken is cooked through (I actually cooked a second chicken breast at the same time and used it later in the week)


Once chicken is cooked (you may need to flip it if it isn't fully immersed in the broth) remove the breast and let it rest before shredding it


Lower heat to a simmer and add the rice and shredded chicken to the pot


In a separate pot, start your roux by melt the remaining 7 tablespoons of butter over medium heat. Slowly whisk in the flour and let cook for a minute or so before whisking in the milk. Let this thicken for a few minutes (while whisking constantly) before stirring the roux into your soup.


Salt and pepper to taste

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1 Comment

  • Reply
    May 20, 2017 at 7:49 pm

    It was the best chicken soup ever! My mum always used to put rice in our chicken soup. It is a nice comfort food. The kids liked also a lot. If only I had got a better piece of chicken. It was very hard.

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