Creamy Kosher Chicken and Rice Soup Recipe

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There’s nothing quite like a bowl of homemade chicken and rice soup when you need comfort food that hits all the right notes. This kosher version delivers all the creamy satisfaction you’re craving without any dairy complications. I’ve been making this soup for years, and it’s become my go-to whenever someone in the family feels under the weather or when the weather turns cold.

The key to getting that rich, creamy texture without cream lies in the technique. I use a combination of pureed vegetables and a flour-thickened broth that creates the most satisfying base. The vegetables break down just enough to give body to the soup, while the rice adds heartiness and helps thicken everything naturally. I start by sautéing the aromatics until they’re golden and fragrant, which builds layers of flavor that you just can’t get from throwing everything in a pot at once.

Getting That Perfect Creamy Texture

What makes this soup particularly good is how the chicken stays tender throughout the cooking process. I add it in stages, first browning the pieces to develop flavor, then letting them simmer gently in the broth. The rice goes in during the last portion of cooking so it doesn’t get mushy. You want each grain to have some bite to it, not turn into porridge.

This soup works beautifully as a main course with some crusty bread or challah rolls on the side. I often make a big batch on Sunday and portion it out for easy weeknight dinners. It also freezes well, though I recommend undercooking the rice slightly if you plan to freeze it since it’ll continue cooking when you reheat.

When to Serve This Chicken and Rice Soup

Creamy Kosher Chicken and Rice Soup Recipe - Jewish recipe
There's nothing quite like a bowl of homemade chicken and rice soup when you need comfort food that hits all the right notes. This kosher version delivers all the creamy satisfaction you're craving without any dairy complications. I've been making this soup for years, and it's become my go-to whenever someone in the family feels under the weather or when the weather turns cold. The key to getting that rich, creamy texture without cream lies in the technique. I use a combination of pureed vegetables and a flour-thickened broth that creates the most satisfying base. The vegetables break down just enough to give body to the soup, while the rice adds heartiness and helps thicken everything naturally. I start by sautéing the aromatics until they're golden and fragrant, which builds layers of flavor that you just can't get from throwing everything in a pot at once. What makes this soup particularly good is how the chicken stays tender throughout the cooking process. I add it in stages, first browning the pieces to develop flavor, then letting them simmer gently in the broth. The rice goes in during the last portion of cooking so it doesn't get mushy. You want each grain to have some bite to it, not turn into porridge. This soup works beautifully as a main course with some crusty bread or challah rolls on the side. I often make a big batch on Sunday and portion it out for easy weeknight dinners. It also freezes well, though I recommend undercooking the rice slightly if you plan to freeze it since it'll continue cooking when you reheat.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1.5 pounds boneless skinless chicken thighs cut into 1-inch pieces
  • 1 large yellow onion diced
  • 3 medium carrots peeled and sliced
  • 3 stalks celery diced
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 8 cups chicken broth kosher certified
  • 1 cup long-grain white rice uncooked
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup fresh parsley chopped

Method
 

  1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to the pot. Cook for 5-6 minutes until golden brown on most sides. Remove chicken and set aside.
  2. Reduce heat to medium. Add onion, carrots, and celery to the same pot. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened and onion is translucent.
  3. Add garlic and cook for another minute until fragrant. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  4. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Add bay leaves, thyme, salt, and pepper.
  5. Return chicken to the pot and bring soup to a boil. Reduce heat to medium-low and simmer for 20 minutes.
  6. Add rice to the pot and continue simmering for 18-20 minutes until rice is tender and chicken is cooked through.
  7. Remove bay leaves. Taste and adjust seasoning as needed. Stir in fresh parsley just before serving.
  8. Ladle into bowls and serve hot. The soup will thicken slightly as it sits.

Notes

This soup keeps well in the refrigerator for up to 4 days. The rice will absorb more liquid over time, so add extra broth when reheating if needed. For freezing, slightly undercook the rice as it will continue cooking when reheated. Can be frozen for up to 3 months.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 950mg 41%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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