Recipe: Creamy Chicken Soup with Sweet Potatoes and Rice

This soup is rich and filling and comes together in only a few minutes of work. I didn’t think I would be a fan of adding milk to chicken soup even though I love broccoli cheddar but it just really works in this case.  I would suggest using only really hardy root vegetables in this soup as I don’t think the soft textures of spinach or zucchini would go well with the already creamy soup.

Creamy Chicken Soup with Sweet Potatoes and Rice
Serves 6
A homey and rice soup that is a meal all by itself.
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
  1. 50 g butter
  2. 2 cloves garlic, minced
  3. 2 medium sweet potato, diced small
  4. 1 onion, diced small
  5. 3 large carrots, diced small
  6. 50 g flour
  7. 450 g boneless, skinless chicken thighs, diced
  8. 100 g uncooked rice
  9. 800 ml chicken stock
  10. 450 ml whole milk
  11. 2g each of dried oregano, dill, thyme, and sage
  12. salt and pepper, to taste
  1. Melt butter in the bottom of a large stock pot.
  2. To the butter add all vegetables and the flour and stir until flour starts to brown slightly.
  3. Add the chicken and a small amount of the stock to keep from sticking.
  4. Cook until chicken is no longer pink on the outside then add the rest of the stock.
  5. Cook on low, letting it simmer, for about 15 minutes then add the uncooked rice and milk.
  6. Cook until rice is soft, about 10-15 minutes.
  7. Season and adjust thickness as desired, adding more flour if you want it thicker or more stock if you want thinner.
Adapted from Chelsea's Messy Apron
Mab Made Food

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