4. Thicken the broth.
Whisk the milk and flour into a slurry, then pour it into the soup and stir.
Continue to stir and bring the mixture to a boil. It should thicken in about 2 minutes.
5. Add the chicken, serve, and enjoy.
Add the precooked chicken chunks and cook for an additional 1 to 2 minutes. Then, ladle the soup into bowls and enjoy!
Tips for the Best Creamy Chicken and Rice Soup
I know this recipe is super simple, but here are some tips to ensure success:
- Use leftover rice to speed things up. Just add it to the pot in the last few minutes of cooking. Keep in mind that any rice flavor will seep into the soup, so it’s best to use plain or herbed rice.
- Speed things up with leftover roasted chicken. Simply shred it and add it to the soup in the last 5 minutes of cooking.
- Feel free to adjust the amount of rice based on how thick you like your soups. Use less if you want a thinner soup and more if you prefer it rich and creamy.
