Hey y’all! If you’re craving a soul-warming, cozy meal that brings the whole family together, this Creamy Chicken and Rice Soup is about to become your new go-to recipe. Packed with tender chicken, hearty rice, and a luscious, creamy broth, it’s perfect for chilly nights, meal prepping, or just whenever you need a little comfort in a bowl. Let’s get cooking!
Why You’ll Love This Creamy Chicken and Rice Soup
- Hearty and filling, it’s a full meal in one bowl.
- Ready in just 40 minutes, making it weeknight-friendly.
- Easy to customize with your favorite veggies and add-ins.
- Perfect for leftovers—flavors get even better the next day.
- Kid-approved and picky-eater friendly!
Creamy Chicken and Rice Soup Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon cracked black pepper
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup long-grain white rice, cooked
- 1 cup whole milk or half-and-half
- 2/3 cup heavy cream
- 2 tablespoons chopped fresh parsley (optional, for garnish)
How to Make Creamy Chicken and Rice Soup
Step 1: Sauté Aromatics
In a large Dutch oven or soup pot, melt the butter and olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5-6 minutes until vegetables are softened and fragrant. Stir in minced garlic, thyme, rosemary, salt, and black pepper. Cook for another 1-2 minutes, being careful not to let the garlic burn.
Step 2: Create the Roux Base
Sprinkle the flour over the sautéed vegetables and stir to coat. Continue cooking for 2 minutes, stirring frequently to cook out the raw flour taste.
Step 3: Add Broth
Slowly pour in the chicken broth while stirring constantly to avoid lumps. Bring to a gentle simmer over medium-high heat, stirring occasionally, for about 10 minutes until slightly thickened.
Step 4: Stir in Chicken, Rice, and Cream
Add the cooked, shredded chicken and rice. Stir to combine. Lower the heat to medium-low and stir in the milk and heavy cream. Simmer for another 10 minutes, until soup is creamy and rice is tender.
Step 5: Finish and Serve
Taste for seasoning and adjust with extra salt and pepper if needed. Ladle the soup into bowls and sprinkle with fresh parsley for a burst of color and flavor. Serve piping hot!
Notes for Perfect Creamy Chicken and Rice Soup
- For extra nutrition, toss in a handful of fresh spinach or peas during the last few minutes of cooking.
- If the soup thickens too much upon standing, thin it out with a splash of chicken broth or milk as needed. Learn more about thickening soups at The Kitchn.
- To use uncooked rice, add 1/2 cup and increase broth by 1 cup; simmer until rice is cooked through.
Variations for Your Creamy Chicken and Rice Soup
- Mushroom Lover’s: Add 1 cup sliced mushrooms with the vegetables for earthy depth.
- Low-Carb: Replace rice with riced cauliflower for a lighter option.
- Mexican-Inspired: Throw in 1/2 teaspoon cumin, 1/2 cup corn, and garnish with cilantro and a squeeze of lime.
Required Equipment for Creamy Chicken and Rice Soup
- Large Dutch oven or soup pot
- Sharp chef’s knife and cutting board
- Ladle
- Wooden spoon or spatula
Storage Instructions for Creamy Chicken and Rice Soup
Allow soup to cool before transferring to an airtight container. Store in the refrigerator for up to 4 days, or freeze for up to 2 months. When reheating, gently warm on the stovetop over low heat, adding a splash of broth or milk to revive the creamy texture.
Serving Suggestions: What Goes with Creamy Chicken and Rice Soup?
- Crusty bread or garlic toast for dipping
- Simple green salad with a tangy vinaigrette
- Steamed green beans or roasted asparagus for a balanced meal
Pro Tips for the Best Creamy Chicken and Rice Soup
- Shred or dice your chicken evenly for uniform bites and perfect texture. Get easy shredding tricks from Simply Recipes.
- Hold off on adding the cream until the end—this keeps it from curdling and makes the soup extra silky.
- Use leftover rotisserie chicken for maximum flavor and convenience.
Creamy Chicken and Rice Soup FAQ
- Can I use brown rice?
- Absolutely! Just note that brown rice takes longer to cook—add extra broth if needed and adjust the simmer time accordingly.
- Can I make this soup dairy-free?
- Yes! Swap out milk and cream for your favorite unsweetened non-dairy alternatives, like coconut milk or oat milk.
- Will the rice get mushy in leftovers?
- The rice will soften more with time, but a firmer variety like wild rice holds up best if storing for several days.
Want more nutritional details? Check out the Academy of Nutrition and Dietetics for healthy soup tips and inspiration.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup long grain white rice, uncooked
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until softened.
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2Stir in the garlic and dried thyme; cook for 1 minute until fragrant.
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3Add the chicken broth and uncooked rice. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until the rice is tender.
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4Add the shredded chicken, milk, and heavy cream. Stir well and continue to cook for 7-10 minutes until the soup is creamy and heated through.
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5Season with salt and pepper to taste. Garnish with chopped fresh parsley if desired. Serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
380 caloriescal
Protein:
23gg
Fat:
15gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
37gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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