Creamy Chicken And Rice Soup is the kind of dish that feels like a warm hug in a bowl. It’s packed with tender chicken pieces, soft rice, and a smooth, comforting broth that’s rich and creamy without being too heavy. The flavors are simple and soothing, making it perfect for any day you want something gentle and satisfying.
I love making this soup when I’m looking for an easy meal that feels homemade and cozy. One tip I always follow is using leftover cooked chicken or rotisserie chicken to save time – it makes the soup come together quickly, and the chicken stays tender. Adding a little bit of cream or milk at the end gives it that rich texture I can’t resist.
My favorite way to enjoy this soup is with a side of crusty bread or some buttery crackers to scoop it up with. It’s perfect for chilly evenings or when someone in the family needs a bit of comfort food. Every spoonful feels like a gentle lift, and it’s one of those recipes that I keep going back to again and again.
Key Ingredients & Substitutions
Butter: Butter adds a rich flavor to the soup base. If you want to keep it lighter or dairy-free, try olive oil or vegan butter instead. I find butter really helps give a smooth start to the soup.
Carrots and Celery: These veggies build the classic soup flavor and offer a nice crunch. If you don’t have fresh celery, you can use celery seeds or omit it entirely and add a little extra onion.
Chicken Broth: A good broth is important here. Homemade or low-sodium store-bought work best. You can swap chicken broth with vegetable broth for a lighter taste or to keep it vegetarian if you add mushrooms instead of chicken.
Rice: Long-grain white rice cooks evenly and keeps its shape well. Brown rice works too but will take longer to cook. I like white rice for its creamy texture that blends nicely into the soup.
Chicken: Using cooked shredded chicken is a time saver. Rotisserie chicken is my go-to for flavor and ease, but leftover roasted chicken also works perfectly.
Heavy Cream or Half-and-Half: This is what makes the soup creamy and smooth. For a lighter option, use milk or a dairy-free creamer. I recommend adding the cream at the end to avoid curdling.
How Can I Make the Soup Creamy Without Boiling After Adding Cream?
Once you add the cream, it’s important not to let the soup boil. Boiling can make the cream separate or curdle, which changes the texture.
- Add the cream slowly and stir constantly to mix it in gently.
- Reduce the heat to low or off right after adding cream.
- Heat the soup just enough to warm through without bubbling.
- If you notice any curdling starting, remove the pot from heat immediately.
I always add cream at the end when the soup is just about done. This keeps the soup silky and smooth, giving it that comforting creamy feel without any grainy bits.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and letting flavors blend well.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring cups and spoons – help you add the right amounts of ingredients easily.
- Sharp knife and cutting board – for chopping veggies like carrots, celery, and onions efficiently.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or shredded rotisserie duck for a different protein twist and rich flavor.
- Add mushrooms like cremini or shiitake to boost earthiness and add texture.
- Stir in chopped spinach or kale near the end for extra green nutrients and color.
- Use coconut milk instead of cream for a dairy-free, subtly sweet version with a tropical touch.
How to Make Creamy Chicken And Rice Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons butter
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 bay leaf
- 1 cup long-grain white rice, uncooked
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup heavy cream or half-and-half
- Salt and black pepper to taste
- Fresh chopped parsley or thyme for garnish (optional)
Time Needed:
This recipe takes about 10 minutes to prep, 25 minutes to cook, and a few minutes to finish up with the cream – a total of roughly 35-40 minutes from start to table. It’s a quick and comforting soup perfect for any day you feel like a warm, creamy meal.
Step-by-Step Instructions:
1. Cook the Veggies:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced carrots, celery, and chopped onion. Cook for 5 to 7 minutes until the veggies soften and the onion looks clear. Then add the minced garlic and let it cook for another minute until you can smell its fragrant aroma.
2. Add Broth, Herbs, and Rice:
Pour in the chicken broth, then stir in the dried thyme and bay leaf. Bring everything to a boil. Once boiling, add the uncooked rice, then lower the heat to a simmer. Leave the pot uncovered and cook for about 15 to 20 minutes until the rice is tender.
3. Add Chicken and Cream:
Stir in the cooked, shredded chicken. Slowly pour in the heavy cream or half-and-half, stirring gently. Heat the soup through carefully—make sure it doesn’t boil after adding the cream to keep it smooth and creamy. Season with salt and freshly ground pepper to your liking.
4. Finish and Serve:
Take out the bay leaf, give the soup a final stir, and ladle it into bowls. You can sprinkle a bit of fresh parsley or thyme on top to brighten it up. Serve your creamy chicken and rice soup warm, and enjoy the cozy comfort it brings!
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just be sure to fully thaw the chicken before adding it to the soup. Thaw overnight in the fridge or use a quick thaw method by placing the sealed chicken in cold water. Adding frozen chicken directly might cool down the soup and affect cooking time.
Can I Make This Soup Ahead of Time?
Absolutely! The soup actually tastes better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to keep it creamy and smooth.
What Can I Substitute for Heavy Cream?
If you want a lighter version, you can swap heavy cream with half-and-half or whole milk, though the soup won’t be quite as rich. For a dairy-free option, coconut milk works well and adds a subtle sweetness.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. When reheating, warm the soup slowly on the stove or in the microwave, stirring occasionally so the cream doesn’t separate and it stays smooth.
