Creamy Chicken and Rice Soup is a comforting bowl filled with tender chicken, soft rice, and a smooth, creamy broth that feels like a warm hug on a chilly day. It’s simple but packed with gentle flavors that come together beautifully, making it perfect for any time you need a little home-cooked comfort.
I love how easy this soup is to make, and it always feels like a special treat even on busy days. One tip I’ve found helpful is to use leftover cooked chicken or rotisserie chicken to save on time without sacrificing any flavor. The rice adds a nice heartiness, soaking up all the creamy goodness and giving each spoonful a satisfying texture.
My favorite way to serve this soup is with a slice of crusty bread or some buttery crackers on the side. It’s a great way to turn a simple meal into something cozy and filling. Whenever I make this soup, it reminds me of quiet family dinners and easy comfort food that just makes everything feel a little better.
Key Ingredients & Substitutions
Chicken: Using cooked chicken works great here. Rotisserie or leftover chicken saves time and adds flavor without extra effort.
Rice: Long-grain white rice is tender and soft after cooking in the soup. You can try wild rice for a nutty texture, but it needs longer cooking.
Heavy Cream: This adds the creamy richness. If you want it lighter, half-and-half or full-fat coconut milk can work well.
Vegetables: Onion, celery, and carrots build a classic base with gentle sweetness and depth. Fresh or frozen veggies both work.
How Do I Get a Smooth Creamy Texture Without Clumps?
Mixing flour and cream can cause lumps if added too fast or with cold cream. Here’s how to get it smooth:
- Whisk flour and cream together before adding to soup—no lumps in the dry flour.
- Add the mixture slowly into the hot soup while stirring constantly.
- Simmer the soup for a few minutes after adding, so it thickens nicely.
- If lumps form, use a whisk or immersion blender to smooth it out.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and letting flavors blend well.
- Wooden spoon – gentle on your pot and great for stirring the soup without scratching.
- Measuring cups and spoons – to keep ingredient amounts accurate for the best taste.
- Whisk – handy for mixing the flour and cream smoothly without lumps.
- Cutting board and sharp knife – to chop vegetables and shred chicken safely and quickly.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey for a tasty twist, especially after holiday meals.
- Add chopped mushrooms or spinach for extra veggies and a fresh boost of nutrients.
- Use cheddar cheese stirred in at the end for a richer, cheesier soup.
- Spice it up with a pinch of smoked paprika or cayenne for a mild smoky heat.
How to Make Creamy Chicken and Rice Soup
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- Salt and freshly ground black pepper, to taste
For the Main Ingredients:
- ½ cup long-grain white rice (or wild rice mix for texture)
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken breast, shredded or diced
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh herbs for garnish (parsley, thyme sprigs)
How Much Time Will You Need?
This creamy chicken and rice soup takes about 10 minutes to prepare and 30-35 minutes to cook. It’s a quick meal ideal for cozy weeknight dinners or anytime you want a warm, comforting dish.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat the olive oil or butter over medium heat in a large pot or Dutch oven. Add the chopped onion, celery, and carrots. Cook for 5 to 7 minutes until the vegetables soften and the onion looks translucent.
2. Add Flavors:
Stir in the minced garlic, thyme, parsley, salt, and pepper. Let it cook for 1-2 minutes until you can smell the wonderful aromas.
3. Add Rice and Broth:
Pour in the rice and stir so it gets coated with the vegetable mixture. Then add the chicken broth and bring everything to a boil.
4. Simmer the Soup:
Reduce the heat to a low simmer and cover the pot. Cook for about 20 to 25 minutes, or until the rice is tender and has soaked up that delicious broth flavor.
5. Prepare the Cream Mixture:
While the rice cooks, shred or dice your cooked chicken. In a small bowl, whisk the heavy cream and flour together until smooth—this helps thicken the soup.
6. Combine & Finish Cooking:
Once the rice is tender, add the shredded chicken to the pot. Slowly stir in the cream mixture and let the soup simmer for another 5 to 7 minutes. Stir often so the soup becomes creamy, smooth, and thickened.
7. Taste and Serve:
Give your soup a final taste. Add more salt or pepper if needed. Serve hot and garnish with fresh parsley or a sprig of thyme for a lovely, fresh touch.
Enjoy this cozy, creamy chicken and rice soup with a side of crusty bread or crackers for a perfect meal!
Can I Use Frozen Chicken in This Soup?
Yes, you can! Just make sure to fully thaw the chicken before adding it to the soup. Thaw in the fridge overnight or use the cold water method for quicker thawing. This ensures even cooking and the best texture.
Can I Substitute the Heavy Cream?
Absolutely! Half-and-half or whole milk works for a lighter option, though the soup will be less rich. For a dairy-free alternative, try canned coconut milk—it adds creaminess with a subtle flavor twist.
How Can I Make the Soup Thicker or Thinner?
To thicken, add a bit more flour mixed with cream or simmer the soup uncovered to reduce the liquid. To thin it out, simply stir in extra chicken broth or water until you reach your desired consistency.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it up.
