Creamy Chicken and Rice Soup with Dill
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4 quarts
  • 1 pound skinless, boneless chicken breast, cut into ½ inch cubes
  • 1 tablespoon butter
  • 3 medium carrots, peeled and sliced thinly
  • 1 medium onion, peeled and cut in a small dice
  • 2 medium celery stalks, cut in a small dice
  • 2 cups cauliflower, cut in a medium dice
  • 2 - 3 cloves of garlic, minced
  • 2 teaspoons kosher salt
  • 10 grinds fresh black pepper
  • 8 cups low sodium chicken stock or broth
  • 2 dried bay leaves
  • ¾ cup Jasmine or Basmati rice
  • ½ cup heavy cream
  • ¼ cup fresh dill, coarsely chopped
  1. Spread the diced chicken out on a plate, and sprinkle lightly with kosher salt, set aside.
  2. Melt the butter in a 5 quart soup pot or Dutch oven.
  3. Stir in the carrots, onion, celery, cauliflower and garlic, and sprinkle with the salt and pepper.
  4. Cook over low heat for about 10 minutes, stirring frequently. You just want everything cook, and soften, so keep the heat low enough to prevent things from browning.
  5. Add the chicken stock and the bay leaves, cover and bring up to a simmer.
  6. Simmer, covered, for 5 minutes.
  7. Stir in the rice, replace the lid, and simmer for 10 minutes.
  8. Remove the bay leaves, add the chicken and simmer for an additional 10 minutes.
  9. Check that the rice is done, if it is not, cook another 5 minutes.
  10. Taste for seasoning, and add more slat, if needed..
  11. Stir in the cream and dill, and heat through again.
  12. Serve hot, with a bit of fresh dill for garnish.
  13. Refrigerate leftovers.
Recipe by The Creekside Cook at