This soup is coziness in a pot! My husband and I don’t even wait for cooler weather to break out this recipe. We enjoy it all year round! 

This soup is a great variation of the classic chicken noodle soup. Instead of noodles and broth, you get rice and a creamy texture. But with all the same veggies and flavors as its more traditional cousin!

This is the first recipe that comes to mind when I need to make a meal for a sick family. It’s super comforting and yummy, especially when dropped off in cute mason jars with a loaf of homemade crusty bread! Just the thing for folks who need a pick-me-up! -Beth

Ingredients

• ¾ cup uncooked white rice
• 1 onion, chopped
• 2 medium carrots, peeled and diced
• 3 ribs celery, diced
• 7 tablespoons butter, divided
• 2 teaspoons minced garlic
• 4 cups chicken broth
• ½ teaspoon dried thyme
• ½ teaspoon dried sage
• ½ teaspoon dried rosemary
• Salt and pepper to taste
• 1 lb boneless skinless chicken thighs
• ½ cup all purpose flour
• 2 cups milk

Directions

1. Prepare rice according to the directions on the package.

2. While the rice is cooking, melt 1 tablespoon of butter in a large pot over medium heat. Add your chopped veggies and sauté for about 5 minutes. Add the garlic and sauté for another minute.

3. Add the chicken broth and spices, season liberally with salt and pepper, and give it a good stir. Add the chicken and increase the heat to medium high to bring to a boil.

4. Don’t forget about the rice! When the rice is finished cooking, just turn the heat off and leave the lid on to let it steam until you’re ready to add it to the soup.

5. Once you’ve brought the soup to a boil, reduce the heat to medium to keep it at a steady boil until the chicken is cooked through, 10-15 minutes.

6. When the chicken is done cooking, use tongs or a fork to remove it onto a cutting board. Chop or shred the chicken into bite sized pieces and add it back into the soup. Turn the heat to low and let the soup simmer while you prepare the cream sauce.

7. In a medium saucepan, melt the remaining 6 tablespoons of butter over medium heat. Add in the flour and whisk together to make a roux. Let it cook for about a minute.

8. Slowly pour in the milk while whisking vigorously to prevent the mixture from clumping too much. (If you watched our roux how-to video, we showed to the point right before the liquid is added). Continue to cook the milk mixture over medium heat, whisking often until thickened.

9. Add the milk mixture to the soup, then fluff the rice and add it too. Give everything a good stir and turn off the heat.

Happy souping,

Katie + Beth | Twins at the Table