Creamy Chicken and Rice Soup

Name: Creamy Chicken and Rice Soup
Cook time: 30 min
Yield: 4 servings
Ingredients: 15 ml olive oil; 150 g yellow onion diced; 150 g carrots small dice; 100 g celery small dice; 3 g kosher salt plus more to taste; 9 g garlic cloves minced; 20 g all-purpose flour; 1200 ml chicken broth low-sodium; 450 g boneless skinless chicken breasts cut into 2 cm pieces; 120 g long-grain white rice rinsed; 2 g dried thyme; 1 count bay leaf; 2 g black pepper freshly ground; 3 g kosher salt plus more to taste; 240 ml milk whole; 8 g fresh parsley chopped

A straightforward chicken soup thickened with a small amount of flour and milk for a creamy finish. The rice cooks in the broth so it absorbs seasoning and adds body without turning the soup into a stew.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

15 ml olive oil
150 g yellow onion diced
150 g carrots small dice
100 g celery small dice
3 g kosher salt plus more to taste
9 g garlic cloves minced
20 g all-purpose flour
1200 ml chicken broth low-sodium
450 g boneless skinless chicken breasts cut into 2 cm pieces
120 g long-grain white rice rinsed
2 g dried thyme
1 count bay leaf
2 g black pepper freshly ground
3 g kosher salt plus more to taste
240 ml milk whole
8 g fresh parsley chopped

Instructions

Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, celery, and salt, then cook, stirring often, until the onion turns translucent and the vegetables begin to soften. The vegetables are softened but not browned, about 6 to 8 minutes.
Add the garlic and cook for 30 seconds, then sprinkle in the flour and stir constantly so it coats the vegetables and loses its raw smell. The mixture looks pasty and the flour no longer appears dry, about 1 minute.
Stir in the chicken broth, scraping the bottom of the pot. Add the chicken, rice, thyme, bay leaf, black pepper, and the remaining salt. Bring to a boil, then reduce to a steady simmer. The broth is moving at a gentle simmer with no flour lumps remaining.
Simmer partially covered, stirring occasionally so the rice does not stick to the bottom, until the rice is tender and the chicken is cooked through. Lower the heat and stir in the milk. The rice is tender, the chicken is opaque and cooked to 74°C in the center, and the soup looks creamy after adding the milk, about 15 to 18 minutes.
Remove the bay leaf. Taste and adjust with additional salt or pepper if needed, then stir in the parsley and serve hot. The soup tastes balanced and the parsley is evenly distributed.