Cream of Chicken & Rice Soup Jasmine, Cream, Aromatics

by

A controlled one-pot method for a classic cream-of-chicken-and-rice profile. Vegetables are sweated, flour is briefly cooked to form a light roux, and stock is incorporated gradually for a smooth base. Jasmine rice simmers directly in the pot for starch-driven body; cream is added early for gentle reduction without curdling (keep below a boil). Chicken cooks last to avoid overcooking. Adjust viscosity with additional stock expect thickening during hold due to rice absorption. For longer holding or make-ahead service, cook rice separately and add per portion. This scales efficiently and converts to slow cooker (see tips).

Cream of chicken and jasmine rice soup with carrots, celery, and onion in a silky cream broth; garnished with parsley and black pepper.

Time Breakdown

  • Prep: 10 min
  • Cook: 25–30 min
  • Total: 35–40 min
  • Servings: 6

Ingredients List

  • 15 ml olive oil
  • 1 celery rib, fine dice
  • 2 medium carrots, fine dice
  • 1/2 medium onion, chopped
  • 3 garlic cloves, minced
  • 24 g all-purpose flour (3 tbsp)
  • 960 ml chicken broth (+ for thinning)
  • 1/4 tsp Italian seasoning
  • 135 g jasmine rice (3/4 cup), uncooked
  • 240 ml heavy cream
  • 450 g chicken breast, bite-size pieces
  • Salt & black pepper to taste

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • 6 qt pot/Dutch oven
  • Spoon/ladle
  • Knife & board
  • Measuring tools

Step-by-Step Instructions

  1. Sweat celery, carrots, onion in oil 5–7 min (medium-high).
  2. Add garlic + flour; cook 60 sec.
  3. Whisk in broth gradually; dissolve flour.
  4. Add Italian seasoning, rice, cream; bring to gentle boil, then simmer covered (lid ajar) 10 min, stirring.
  5. Stir in chicken; simmer 7–10 min until chicken & rice are done.
  6. Season; thin with hot broth to target viscosity. Serve.

Pro Tips

  • Hold strategy: Cook rice separately for service windows >30 min.
  • Lower fat: Substitute half-and-half; do not boil post-dairy.
  • Slow cooker: Add everything except flour/cream; cook LOW 3–4 hrs. Stir in cream + slurry (1 tbsp flour + 2 tbsp broth) at the end.
  • Acid balance: A squeeze of lemon brightens without extra salt.

Nutrition

Serving SizeCaloriesProteinCarbsFatFiberSugar
~1.5 cups41526 g36 g18 g2 g5 g