If you crave cozy comfort in a bowl, nothing quite rivals Creamy Chicken and Rice Soup. Rich, velvety broth mingles with tender chicken, garden-fresh vegetables, and hearty rice, creating the ultimate dish for chilly evenings or when you want a little extra warmth. This soup is a hug made edible, with classic flavors and a dreamy creaminess that makes each spoonful unforgettable. Whether you’re new to homemade soups or already a passionate home cook, you’ll love how simple, nourishing, and satisfying this recipe is.
Ingredients You’ll Need
Each ingredient in this Creamy Chicken and Rice Soup plays a meaningful role, bringing together a medley of flavors, textures, and colors. These are classic, pantry-friendly components with fresh staples, making every bite shine. Here’s what you’ll need – and why they matter:
- 1 tablespoon olive oil: Adds a subtle fruity richness and helps sweat the vegetables gently to start the flavor base.
- 1 tablespoon butter: Brings depth and a classic, comforting taste; it partners perfectly with olive oil.
- 1 small onion, diced: Sweetens the soup as it cooks and builds an aromatic backbone you can’t skip.
- 2 carrots, peeled and sliced: Add color, gentle sweetness, and melt-in-your-mouth texture to each bite.
- 2 celery stalks, sliced: Contributes savory flavor and crunch that’s essential in any homey soup base.
- 3 cloves garlic, minced: Infuses the broth with a gentle, fragrant kick that brings everything together.
- 1 teaspoon dried thyme: Delivers herby, earthy undertones that echo warmth in every spoonful.
- 1 teaspoon dried parsley: Adds brightness and a splash of color while keeping everything fresh tasting.
- ½ teaspoon salt: Essential for pulling all the flavors forward – taste and adjust as you go.
- ¼ teaspoon black pepper: Lends a mild, peppery heat that balances the creaminess.
- 6 cups chicken broth: The flavor backbone of your soup; homemade or store-bought both work wonders.
- 1 cup long-grain white rice (uncooked): Plumps up in the broth and makes the soup satisfyingly hearty; rinse it first if you prefer less starchiness.
- 2 cups cooked shredded chicken: The heart of the soup—you can use leftover roast or rotisserie chicken for unbeatable convenience and flavor.
- 1 cup heavy cream: Gives the soup its signature silkiness and creamy body.
- 2 tablespoons all-purpose flour (optional, for thickening): Whisked into a slurry for extra-luxurious texture, if you like your soups thick.
How to Make Creamy Chicken and Rice Soup
Step 1: Sauté the Aromatics
Start by heating olive oil and butter in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, sautéing for 5 to 6 minutes. This step is where the magic begins—the vegetables soften, start to sweeten, and lay down a savory base for that Creamy Chicken and Rice Soup flavor. Stir occasionally to prevent browning; you want them soft, not caramelized.
Step 2: Add Garlic and Herbs
Once the veggies are softened, toss in your minced garlic, dried thyme, dried parsley, salt, and pepper. Sauté for just about a minute until the garlic is fragrant and the kitchen smells absolutely irresistible. The herbs wake up in the heat, infusing the aromatics with earthy, inviting notes that are essential in homemade soup.
Step 3: Pour in Broth and Cook the Rice
Pour the chicken broth into the pot, stirring to blend all those savory bits off the bottom. Bring everything to a gentle boil, then add the uncooked long-grain white rice. Lower the heat so it’s just simmering and keep the pot uncovered. Let this simmer for 15 to 20 minutes, or until the rice is tender and beginning to soak up all that wonderful broth.
Step 4: Add Chicken and Cream
Time to make things super creamy and comforting! Stir in your cooked, shredded chicken and the luscious heavy cream. Let everything heat through for a few minutes so the flavors come together and the soup turns perfectly smooth. You’ll start to see it take on that signature soft ivory color that defines Creamy Chicken and Rice Soup.
Step 5: (Optional) Thicken the Soup
If you love your soups extra thick and hearty, whisk together the all-purpose flour and a few tablespoons of water to make a slurry. Drizzle this into the bubbling pot, then stir and simmer for an additional 3 to 5 minutes. The soup will turn even more velvety and spoon-coating, perfect for dipping crusty bread.
Step 6: Taste and Adjust
Take a moment to taste your soup and adjust the salt and pepper if needed. Little final touches make all the difference – maybe a pinch more herbs or a sprinkle of fresh black pepper. Once it’s perfect, ladle it up hot for serving!
How to Serve Creamy Chicken and Rice Soup
Garnishes
Fresh garnishes elevate Creamy Chicken and Rice Soup into something truly special. A sprinkle of chopped fresh parsley adds a pop of color and brightness. You might also swirl in a tiny drizzle of cream for presentation or grate a touch of Parmesan cheese on top for extra richness. Even just a turn of freshly cracked pepper is delightful.
Side Dishes
This soup shines next to a simple green salad dressed in lemon or a slice of toasted sourdough. Warm, buttery rolls or homemade biscuits are perfect for dunking into the creamy broth. For heartier appetites, pair with a classic grilled cheese sandwich or a side of roasted vegetables to keep the meal balanced and satisfying.
Creative Ways to Present
If you want to impress, serve Creamy Chicken and Rice Soup in rustic bread bowls for a bakery-style touch. Small mugs or mini cocotte dishes turn it into a charming starter for a dinner party. Even reheated leftovers take on new life when served with a tiny squeeze of fresh lemon or a spoonful of pesto stirred in right before serving.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken and Rice Soup stores beautifully in the fridge for up to three days. Let the soup cool completely, then transfer to an airtight container. The flavors meld and deepen overnight, making leftovers even more delicious the next day.
Freezing
To freeze, let the soup cool, then ladle into freezer-safe containers, leaving an inch of space at the top for expansion. Note that rice will continue to absorb liquid and may soften more upon reheating, but the flavor stays wonderful. Store for up to three months and thaw in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often until warm throughout. If the soup is thicker than you like after storing or freezing, add a splash of chicken broth or milk to loosen the texture before serving. Always taste again before serving, adjusting salt and pepper as needed.
FAQs
Can I use brown or wild rice instead of white rice?
Yes! Both brown and wild rice work well in Creamy Chicken and Rice Soup, but do keep in mind they’ll need extra simmering time to become tender. The added nutty flavor pairs wonderfully with the creamy broth.
What kind of chicken is best for this soup?
You can use any cooked, shredded chicken such as leftover roast, rotisserie, poached, or even thighs for more flavor. Rotisserie chicken is my go-to for speed and depth of taste.
How can I make this soup lighter?
For a lighter version, substitute half-and-half or whole milk for the heavy cream. Your soup will still be creamy, just a bit less rich—perfect for everyday lunches!
Can I make this soup gluten-free?
Absolutely. Just skip the optional flour-thickening step or use a gluten-free flour blend as your slurry. The soup still turns out velvety thanks to the rice and cream.
My soup got very thick after storing—what should I do?
This is totally normal, as the rice continues to absorb broth. Simply stir in a little extra broth or milk while reheating until it’s your desired consistency!
Final Thoughts
If you’re looking for a comforting meal that never fails to deliver, Creamy Chicken and Rice Soup is the answer. There’s something magical about watching simple ingredients transform into such a warming, satisfying dish. Give it a try—it might just become your new favorite comfort food tradition!
Print
Creamy Chicken and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Creamy Chicken and Rice Soup is a comforting and hearty dish perfect for cooler days. Loaded with tender chicken, vegetables, and rice in a rich, creamy broth, it’s a satisfying meal in a bowl that the whole family will love.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups chicken broth
- 1 cup long-grain white rice (uncooked)
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- 2 tablespoons all-purpose flour (optional, for thickening)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and butter. Sauté onion, carrots, and celery until softened.
- Add Seasonings: Stir in garlic, thyme, parsley, salt, and pepper; cook until fragrant.
- Cook Soup: Pour in chicken broth, add rice, simmer until rice is tender. Stir in chicken and cream.
- Thicken (Optional): Whisk flour in water to make a slurry, add to soup, simmer until thickened.
- Adjust and Serve: Taste, adjust seasoning, and serve hot, garnished with parsley.
Notes
- Leftover rotisserie chicken works well.
- For a lighter version, use half-and-half or milk.
- Wild rice or brown rice can be substitutes with longer cooking time.
Nutrition
- Serving Size: 1½ cups
- Calories: 350
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
