If there’s a soup that effortlessly warms the heart and soothes the soul, it’s Creamy Chicken and Rice Soup. This beloved classic brings together juicy, tender chicken, perfectly cooked rice, and a lush, velvety broth brimming with herbs and vegetables. Every spoonful is like a comforting hug, whether you’re battling a chilly night or simply looking for a meal that feels like home. I adore how easy it is to tweak and customize, and it’s one of those recipes that always leaves everyone asking for seconds.

Creamy Chicken and Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

You’ll be pleasantly surprised by how a handful of everyday staples combine to create something truly special. Each ingredient in Creamy Chicken and Rice Soup is carefully chosen to build creamy texture, savory depth, and that irresistible homemade flavor we all crave.

Olive oil: Infuses the base veggies with richness and helps everything sauté beautifully.
Onion: Adds sweet savoriness as the soup’s aromatic backbone.
Carrots: Bring gentle sweetness plus a pop of vibrant color.
Celery: Offers classic soup flavor and a quietly crunchy bite.
Garlic: Delivers bold, fragrant undertones that warm up every spoonful.
Boneless, skinless chicken: Opt for breasts or thighs for tender, flavorful protein in every bite.
Chicken broth: The foundation, providing depth and saltiness that tastes like it simmered all day.
Long-grain white rice: Soaks up all the flavors and gives the soup its iconic body.
Dried thyme: Subtle earthiness that gently perfumes the whole pot.
Dried parsley: Light herbal notes to brighten up the creamy base.
Bay leaf: Infuses delicate, savory nuance as the soup simmers.
Black pepper: Balances the richness and adds a touch of warmth.
Salt: Essential for bringing all the flavors together.
Milk or half-and-half: Where the “creamy” magic truly happens, making the soup luscious instead of heavy.
Heavy cream: For extra silkiness and true indulgence.
All-purpose flour: Gently thickens the broth to a dreamy consistency.
Grated Parmesan cheese (optional): Adds a nutty, salty finish if you love a little extra depth.
Fresh parsley: A fresh green garnish and the finishing touch to make bowls pop with color.

How to Make Creamy Chicken and Rice Soup

Step 1: Sauté Aromatics and Veggies

Start by heating your olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion, carrots, and celery, then cook them for about 5 to 6 minutes. You want the veggies to soften and become fragrant, bringing out their natural sweetness. Next, stir in the minced garlic and let it cook just until aromatic (about a minute); this builds the essential base that sets your Creamy Chicken and Rice Soup apart.

Step 2: Add Chicken, Broth, and Seasonings

Now, gently nestle the chicken breasts (or thighs) into the sautéed veggies. Pour in your chicken broth, then add the uncooked rice, thyme, parsley, bay leaf, salt, and pepper. Give everything a good stir. Bring the mixture up to a boil, then immediately reduce the heat so it simmers gently. This slow simmering is where the flavors come together and the rice softens just right, soaking up all those delicious savory notes.

Step 3: Simmer

Let your soup bubble away on low for about 25 to 30 minutes. This is hands-off time! The chicken will become perfectly tender and the rice will swell up alluringly. Stir occasionally so nothing sticks to the bottom, and enjoy the mouthwatering aroma filling your kitchen. If using chicken thighs, you may find they add a bit of extra richness, so pick whatever you love most.

Step 4: Shred and Return Chicken

Once the chicken is completely cooked, remove it to a cutting board or plate. Use two forks to shred it into delicious bite-sized pieces. Return all that shredded chicken goodness to the simmering soup base, stirring to incorporate the flavor back through every single ladleful.

Step 5: Make and Add the Cream Mixture

In a small bowl, whisk together the all-purpose flour with your milk or half-and-half until perfectly smooth. This step is key for ensuring your Creamy Chicken and Rice Soup thickens beautifully without any lumps. Pour this into your soup, followed by the heavy cream. Simmer for another 5 minutes; you’ll see the broth turn luxuriously creamy and decadent.

Step 6: Finish and Serve

If you’re feeling extra indulgent, stir in the grated Parmesan cheese now for savory, umami notes. Remove the bay leaf, then ladle the soup piping hot into bowls. A flourish of fresh parsley on top gives color and a final burst of freshness. Your cozy masterpiece is ready for spoons up!

How to Serve Creamy Chicken and Rice Soup

Garnishes

A simple sprinkle of fresh parsley never fails to add vivid green contrast and a hit of herby brightness. For even more flavor, try an extra shake of black pepper, or a thin shaving of Parmesan just before serving. If you like heat, a dash of red pepper flakes can be a delightful touch.

Side Dishes

This soup’s creamy texture pairs beautifully with a crispy, buttery baguette or a slice of rustic sourdough bread for dunking. For a lighter meal, serve it alongside a simple green salad tossed in lemony vinaigrette, which balances the richness beautifully. If you’re feeling adventurous, cheesy garlic bread is always a winner next to Creamy Chicken and Rice Soup.

Creative Ways to Present

Try serving your soup in hollowed bread bowls for a rustic, dramatic touch that’s both fun and edible (plus, fewer dishes!). Or, ladle small portions into mugs for a cozy fireside meal. For a dinner party-worthy look, garnish each bowl with a swirl of cream and a sprinkle of fresh herbs—it’ll look as good as it tastes.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Creamy Chicken and Rice Soup, let it cool completely before transferring to an airtight container. Stored in the fridge, it will remain hearty and delicious for up to 4 days. Since rice continues to absorb liquid, the soup gets even thicker as it sits—the next day’s spoonfuls are somehow even more satisfying.

Freezing

You can absolutely freeze this soup, but keep in mind that the rice may soften further upon thawing. For best results, try freezing the soup before adding the cream, then stir in the dairy after reheating. Either way, let the soup cool, portion it into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat Creamy Chicken and Rice Soup gently over low heat on the stovetop, adding a splash of chicken broth or milk if it’s become too thick. Stir frequently until warmed through, but don’t let it boil, especially if it contains dairy—this will help preserve its creamy-smooth texture. Microwave reheating works for individual bowls; just cover, heat in bursts, and stir between each.

FAQs

Can I use leftover rotisserie chicken?

Absolutely! Simply add shredded rotisserie chicken after the rice is cooked and let it heat through for a couple of minutes. It’s a great time saver and adds extra flavor to your Creamy Chicken and Rice Soup.

What rice works best for this soup?

Long-grain white rice is traditional and creates that signature texture, but feel free to swap in wild rice for a nutty chew or even brown rice, though you’ll want to increase the simmering time accordingly.

How do I prevent the soup from becoming too thick?

Since rice absorbs liquid over time, you might find your soup thickens as it stands. Just add a splash more chicken broth or milk when reheating to loosen it back to your preferred consistency.

Can I make this dairy-free?

Yes, you can substitute your favorite unsweetened non-dairy milk and skip the Parmesan. While it won’t be quite as rich, you’ll still have a cozy, creamy bowl of goodness.

Is Creamy Chicken and Rice Soup gluten-free?

It can be! Simply use a gluten-free flour blend for thickening the broth, and double-check all your packaged ingredients. The soup is easy to adapt for gluten-free comfort.

Final Thoughts

I hope you find as much joy in making and sharing Creamy Chicken and Rice Soup as I do each time I stir a big bubbling pot on the stove. It’s a dish that never fails to bring people together and wrap them in comfort. When you need a little warmth and cheer, give this soup a try—you might just discover your new favorite fall or winter staple!

Creamy Chicken and Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 4 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy goodness of this comforting Creamy Chicken and Rice Soup. Packed with tender chicken, vegetables, and flavorful herbs, this soup is a hearty meal perfect for chilly days.

Ingredients

Scale

Main Soup:

2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 pound boneless skinless chicken breasts or thighs
6 cups chicken broth
1 cup long-grain white rice
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
1/2 teaspoon black pepper
1 teaspoon salt

Cream Mixture:

1 cup milk or half-and-half
1/2 cup heavy cream
2 tablespoons all-purpose flour
1/2 cup grated Parmesan cheese (optional)

Garnish:

Fresh parsley for garnish

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Instructions

Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened.
Add garlic and cook for 1 minute.
Combine chicken, broth, rice, herbs, salt, and pepper. Simmer until rice is tender and chicken is cooked.
Shred chicken and return to pot.
Whisk flour with milk until smooth. Stir into soup with cream. Simmer until thickened.
Optional: Stir in Parmesan, remove bay leaf, garnish with parsley, and serve.