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creamy chicken and rice soup
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creamy chicken and rice soup

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: chicken
Calories: 320
Ingredients Method Notes

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

Method
 

  1. 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. Stir in thyme, parsley, salt, and pepper. Add the uncooked rice and stir to coat with the vegetables and seasonings.
  3. Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15–18 minutes, or until the rice is tender.
  4. 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. 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.
Reheating: Reheat on the stovetop over low heat, adding extra broth or milk as needed to loosen the texture