Creamy Chicken and Rice Soup is the ultimate comfort food—warm, hearty, and brimming with tender chicken, soft rice, and a luscious, creamy broth. This soup is perfect for chilly evenings, busy weekdays, or any time you’re craving a bowl of soothing, homemade goodness. It’s like a hug in a bowl, with classic flavors that never go out of style. Made with simple ingredients and ready in just about 30 minutes, this one-pot wonder is a lifesaver for weeknight dinners. It’s rich enough to satisfy but light enough to enjoy any time of year. Whether you’re under the weather or just need something cozy, this soup always delivers.
What Makes This Soup Special?
This soup stands out for its velvety texture and balance of flavors. The rice soaks up all the savory richness of the chicken broth while the cream adds a silky finish. It’s endlessly customizable and can be bulked up with veggies, herbs, or even leftover rotisserie chicken. It’s comforting, simple, and absolutely soul-satisfying.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4–6
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- 1 lb cooked chicken breast or rotisserie chicken, shredded
- ¾ cup long grain white rice
- 6 cups chicken broth
- 1 cup whole milk or heavy cream
- 2 tbsp all-purpose flour (optional, for thickening)
Instructions
1. Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add diced onion, carrots, and celery. Cook for 5–6 minutes until vegetables are softened. Stir in garlic and cook for another 30 seconds.
2. Add Seasoning and Rice
Stir in thyme, parsley, salt, and pepper. Add the uncooked rice and stir to coat with the vegetables and seasonings.
3. Pour in the Broth
Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15–18 minutes, or until the rice is tender.
4. Stir in Chicken and Cream
Add the shredded cooked chicken and stir to combine. Pour in the milk or heavy cream and stir well. For a thicker soup, whisk the flour with 2 tablespoons of cold water to make a slurry, then add it to the pot and simmer for another 2–3 minutes until the soup thickens slightly.
5. Adjust and Serve
Taste and adjust seasoning if needed. Ladle into bowls and serve warm with crackers or crusty bread.
Variations
- Vegetable Boost: Add peas, corn, or spinach during the last few minutes of cooking.
- Lemon Herb: Add a splash of lemon juice and fresh dill or parsley for a bright, herby twist.
- Cheesy Comfort: Stir in shredded cheddar or Parmesan cheese for a cheesy version.
- Wild Rice Version: Swap the white rice for wild rice or brown rice, and increase cook time as needed.
Equipment You’ll Need
- Large soup pot or Dutch oven
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
Nutritional Information (Approx. Per Serving)
- Calories: ~320
- Carbohydrates: 26g
- Fat: 18g
- Protein: 22g
- Sugar: 4g
Storage Tips
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stovetop over low heat, adding extra broth or milk as needed to loosen the texture.
My Cooking Experience
Creamy Chicken and Rice Soup has been one of my favorite go-to comfort meals for years. It’s always a hit with the family and a great way to use up leftover chicken. I love how easily it comes together, and I often make a big pot to have easy meals throughout the week. It’s especially comforting during the colder months, but honestly, we make it year-round.
Conclusion
Creamy Chicken and Rice Soup is the kind of meal that warms both body and soul. It’s easy, wholesome, and perfect for any night you need something hearty and satisfying. Whether you’re making it from scratch or using leftovers, this soup is bound to become a staple in your kitchen.
creamy chicken and rice soup
Ingredients
Method
- In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add diced onion, carrots, and celery. Cook for 5–6 minutes until vegetables are softened. Stir in garlic and cook for another 30 seconds.
- Stir in thyme, parsley, salt, and pepper. Add the uncooked rice and stir to coat with the vegetables and seasonings.
- Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15–18 minutes, or until the rice is tender.
- Add the shredded cooked chicken and stir to combine. Pour in the milk or heavy cream and stir well. For a thicker soup, whisk the flour with 2 tablespoons of cold water to make a slurry, then add it to the pot and simmer for another 2–3 minutes until the soup thickens slightly.
- Taste and adjust seasoning if needed. Ladle into bowls and serve warm with crackers or crusty bread.
Notes
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
