1-First Step: Prep your ingredients (Prep time: about 15 minutes) Start by measuring and chopping all vegetables: finely chop 1 stick celery, peel and finely chop 2 medium carrots, and chop 1/2 medium sweet onion. Mince 3 cloves of garlic and cut 1 pound boneless, skinless chicken breasts into bite-size pieces or strips. Measure 3/4 cup uncooked white jasmine rice and set out 3 tablespoons flour, 1/4 teaspoon Italian seasoning, and 1 cup heavy cream. Having everything ready makes the cooking flow smoothly and prevents overcooking the rice or chicken.

2-Second Step: Sauté the aromatics Heat 1 tablespoon olive oil in a soup pot over medium-high heat. Add the chopped celery, carrots, and onion and sauté for 5 to 7 minutes until softened and slightly translucent. Sautéing develops a sweet, savory base that adds depth to the Creamy Chicken Rice Soup. Add the minced garlic and the 3 tablespoons flour and stir for about 1 minute so the flour cooks slightly without browning.

3-Third Step: Deglaze and build the broth Gradually pour in 4 cups chicken broth while stirring continuously to dissolve the flour and scrape up any browned bits from the bottom of the pot. This step creates a light roux-thickened broth. Stir in 1/4 teaspoon Italian seasoning, then add the 3/4 cup uncooked jasmine rice and 1 cup heavy cream. Bring the pot to a gentle boil, then immediately lower to a simmer and place the lid slightly ajar. Simmer for 10 minutes, stirring occasionally to keep rice from sticking to the bottom. This simmer time lets the rice absorb flavor and begin to soften without becoming mushy.

4-Fourth Step: Add the chicken and finish cooking After the rice has simmered for about 10 minutes, add the 1 pound of cut chicken pieces to the pot and stir gently to submerge. Cook for 7 to 10 minutes more until the chicken and rice are fully cooked; the chicken should reach an internal temperature of 165°F and the rice should be tender but not falling apart. Stir occasionally and keep the simmer gentle to keep the cream from breaking.

5-Final Step: Season, adjust, and serve Season the soup with salt and pepper to taste. If the soup seems too thick after standing a few minutes, thin with extra broth, adding a little at a time until you have the texture you prefer. Serve hot with crusty bread or a light salad.