There’s nothing quite as nurturing and soul-satisfying as a big pot of Creamy Chicken and Rice Soup simmering away on your stovetop. This cozy, homemade classic weaves together tender chicken, a rainbow of veggies, fluffy rice, and a touch of cream for the most comforting bowl. Each spoonful brings warmth, flavor, and that wholesome, satisfying feeling you only get from old-fashioned recipes made with love.

Creamy Chicken and Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy Chicken and Rice Soup lies in its simple, good-for-you ingredients. These kitchen staples each play an important role, from building robust flavor and velvety texture to providing those gorgeous pops of color you crave in a truly inviting bowl.

Butter (2 tablespoons): Adds richness and helps soften the aromatics for the soup’s base.
Olive oil (1 tablespoon): Prevents the butter from burning and infuses a hint of fruity flavor.
Onion (1 small, diced): Provides sweet undertones and depth to every bite.
Carrots (2, peeled and diced): Brightens the soup with color and gentle sweetness.
Celery stalks (2, diced): Lends crunch and an earthy, savory aroma that’s a soup essential.
Garlic (3 cloves, minced): Releases fragrance and zesty warmth into the broth.
Dried thyme (1 teaspoon): Balances the flavors with its fresh, garden-like aroma.
Dried rosemary (1/2 teaspoon): Delivers piney, herbal notes that elevate the soup’s heartiness.
Salt (1 teaspoon): Enhances all the underlying flavors just right.
Black pepper (1/2 teaspoon): Adds gentle heat and earthiness.
All-purpose flour (1/3 cup): Thickens the soup for that signature creamy consistency.
Chicken broth (6 cups): Forms the savory backbone for the entire dish.
Long-grain white rice (1 cup, uncooked): Absorbs the broth flavors and gives the soup its heartiness.
Cooked chicken breast (2 cups, shredded): Provides protein and makes the soup wonderfully filling.
Half-and-half or heavy cream (1 cup): Brings lush creaminess to every spoonful.
Fresh parsley (1/4 cup, chopped): Sprinkles brightness and a final fresh touch right before serving.

How to Make Creamy Chicken and Rice Soup

Step 1: Sauté the Aromatics

Start your Creamy Chicken and Rice Soup by heating up the butter and olive oil together in a large pot or Dutch oven over medium heat. Add those diced onions, carrots, and celery. Stir occasionally and let the veggies soften for about five minutes, breathing in that irresistible aroma as everything starts to meld.

Step 2: Build the Flavor

Sprinkle in the minced garlic, dried thyme, dried rosemary, salt, and black pepper. Give everything a stir and cook for about a minute; you’ll notice the herbs and garlic releasing their delicious fragrance, waking up the entire kitchen. This step infuses the soup with its iconic savory backbone.

Step 3: Make the Roux

Now, sprinkle the flour right over the sautéed veggies and stir constantly. You’re cooking out the raw flour taste and helping to create the creamy thickness the soup is known for. Let this cook about one or two minutes until it looks a little golden and fragrant.

Step 4: Add Broth and Rice

Gradually pour in the chicken broth while stirring to avoid any lumps. Once incorporated, turn the heat up and bring the whole pot to a gentle boil. Stir in the uncooked rice, then reduce the heat to a soft simmer and cover. Let it bubble gently for 15 to 20 minutes, or until your rice is perfectly tender and the soup begins to thicken.

Step 5: Incorporate Chicken and Cream

Stir in the shredded cooked chicken and let the soup simmer for a few minutes so everything gets hot and cozy together. Pour in the half-and-half or heavy cream and simmer for another five minutes to achieve that classic, creamy texture. The transformation is magical and makes Creamy Chicken and Rice Soup irresistibly luxurious.

Step 6: Finish with Freshness

Finally, turn off the heat and fold in the chopped fresh parsley. Give the soup one last taste for seasoning. The parsley gives a pop of color and garden freshness that brightens every bowl.

How to Serve Creamy Chicken and Rice Soup

Garnishes

A flourish of fresh chopped parsley or a sprinkle of cracked black pepper makes this soup even more appealing. You might also try a swirl of cream on top or a handful of homemade croutons for extra texture and visual charm.

Side Dishes

Pair Creamy Chicken and Rice Soup with a slice of warm, crusty bread, simple side salad, or even a grilled cheese sandwich. These sides are perfect for dipping and soaking up that luscious broth, rounding out a truly satisfying meal.

Creative Ways to Present

Serve the soup in bread bowls for a show-stopping presentation, or ladle into individual mini cocottes for a cozy touch. Offering toppings like shredded cheese, crumbled bacon, or a dash of hot sauce lets everyone customize their perfect bowl.

Make Ahead and Storage

Storing Leftovers

Let any leftover Creamy Chicken and Rice Soup cool completely, then transfer to airtight containers and refrigerate for up to four days. The flavors actually deepen as it sits, making it just as crave-worthy the next day.

Freezing

This soup freezes beautifully, but keep in mind that rice can absorb extra broth and become quite soft once thawed. For best results, freeze the soup before adding the cream, then stir in the dairy after reheating. Use freezer-safe containers and enjoy within two to three months.

Reheating

Warm leftovers gently on the stove over low heat, stirring often. Add a splash of broth or water if the soup has thickened too much. If you’re microwaving individual portions, cover loosely and reheat in short bursts, stirring every minute or so for perfectly creamy results.

FAQs

Can I use brown rice instead of white?

Absolutely! Just keep in mind that brown rice takes longer to become tender, so extend the simmering time by about 10 to 15 minutes and add a bit more broth if needed.

Is there a dairy-free option for this soup?

Yes—swap in full-fat coconut milk or your favorite plant-based cream for the half-and-half or heavy cream. Your Creamy Chicken and Rice Soup will still be rich and satisfying with a gently different twist on the flavor.

What’s the best chicken to use?

Cooked and shredded boneless, skinless chicken breasts are the classic choice, but rotisserie chicken is a time-saving shortcut that brings wonderful flavor and convenience.

How do I make this gluten-free?

Simply use a gluten-free all-purpose flour blend in place of regular flour. Everything else in Creamy Chicken and Rice Soup is naturally gluten-free, so it’s an easy swap.

Can I make this soup ahead of time?

Yes! Creamy Chicken and Rice Soup actually tastes even better as the flavors meld overnight, making it an excellent make-ahead option for busy weeks or cozy gatherings.

Final Thoughts

If you’re craving true comfort, there’s just nothing like a homemade pot of Creamy Chicken and Rice Soup. With every spoonful, you’re reminded that simple, heartfelt food really can be the best kind. Give this cozy classic a try—the whole family is sure to fall in love.

Creamy Chicken and Rice Soup Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Creamy Chicken and Rice Soup is a comforting and satisfying one-pot meal that is perfect for chilly days. It’s creamy, flavorful, and loaded with tender chicken and rice in a savory broth.

Ingredients

Scale

For the Soup:

2 tablespoons butter
1 tablespoon olive oil
1 small onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup all-purpose flour
6 cups chicken broth
1 cup long-grain white rice, uncooked
2 cups cooked and shredded chicken breast
1 cup half-and-half or heavy cream
1/4 cup chopped fresh parsley

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Instructions

In a large pot or Dutch oven, heat the butter and olive oil over medium heat.

Add the diced onion, carrots, and celery. Cook for about 5 minutes until vegetables are softened.

Stir in the garlic, thyme, rosemary, salt, and pepper, and cook for another minute.

Sprinkle in the flour and stir constantly for 1-2 minutes to cook out the raw taste.

Slowly pour in the chicken broth while stirring to prevent lumps.

Bring the mixture to a boil, then stir in the uncooked rice.

Reduce the heat to a simmer, cover, and cook for about 15-20 minutes or until the rice is tender.

Add the cooked chicken and stir in the cream.

Simmer for another 5 minutes until heated through. Stir in fresh parsley before serving.

Notes

You can use rotisserie chicken for convenience.
To make it dairy-free, use full-fat coconut milk or a plant-based cream alternative.
If using brown rice, increase the cooking time by 10-15 minutes.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American