Creamy Chicken and Rice Soup is a comforting bowl filled with tender chunks of chicken, soft rice, and a smooth, creamy broth that feels like a warm hug on a chilly day. It’s simple, wholesome, and just the right mix of cozy and filling, perfect for when you want something easy but satisfying.
I love making this soup when I’m craving something gentle and nourishing. The creamy texture comes from a mix of milk or cream, which makes every spoonful feel extra special without being too heavy. Plus, cooking the rice right in the soup means it soaks up all the flavors, making bites that are soft and full of goodness.
My favorite way to enjoy this soup is with a slice of crusty bread on the side to dip and soak up every bit of the delicious broth. It’s one of those meals that feels homemade in the best way and always brings a sense of comfort, especially when you want to relax and enjoy a quiet meal at home.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless breasts for their tenderness, but thighs add more flavor and stay juicy. Rotisserie chicken also works great if you want to save time.
Rice: Long-grain white rice cooks evenly and stays separate in the soup. If you want, you can swap with brown rice, but it’ll need longer cooking and more liquid.
Butter and Flour (Roux): These thicken the soup for that creamy texture. For a gluten-free option, try cornstarch or a gluten-free flour blend instead of regular flour.
Milk or Heavy Cream: Heavy cream gives a richer taste, but whole milk works well for a lighter version. Plant-based milks like oat or cashew can be used but choose unsweetened and neutral flavors.
Herbs: Thyme and parsley bring freshness and warmth. If fresh herbs aren’t available, dried works fine—just use less since dried herbs are more concentrated.
How Do You Make the Soup Creamy Without It Being Too Thick or Lumpy?
Creating a silky, creamy soup means mastering the roux and mixing in liquids carefully. Here are some tips:
- Cook the butter and flour together over medium heat for 1-2 minutes until bubbly but not browned. This removes the raw flour taste and makes a smooth thickener.
- When adding broth, pour it in slowly while whisking constantly to avoid lumps forming.
- After adding milk or cream, warm the soup gently. High heat can cause the dairy to curdle, so just heat until it’s warm throughout, stirring often.
- If soup thickens too much after resting, stir in a little extra broth or water to loosen it before reheating.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the soup ingredients evenly and letting flavors meld together.
- Wooden spoon – great for stirring the soup without scratching your pot.
- Whisk – helps mix the flour and butter smoothly to make a lump-free roux.
- Cutting board and sharp knife – essential for chopping vegetables and shredding cooked chicken easily.
Flavor Variations & Add-Ins
- Swap chicken with cooked turkey or shredded rotisserie chicken for a quick shortcut or after holiday meals.
- Add chopped mushrooms or peas for extra veggies and a nice texture contrast.
- Stir in a pinch of smoked paprika or a dash of hot sauce if you like a little smoky heat in your soup.
- Use Parmesan cheese stirred in just before serving for a cheesy, richer taste.
Creamy Chicken And Rice Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice (uncooked)
- 1 medium onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup whole milk or heavy cream
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
Herbs and Seasonings:
- 1 tsp dried thyme (or 2-3 sprigs fresh thyme)
- 1 tsp dried parsley or 2 tbsp fresh parsley, chopped
- ½ tsp dried basil (optional)
- Salt and black pepper, to taste
- Fresh thyme sprig or parsley, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep, around 35-40 minutes to cook, including simmering and rice cooking time. So plan for roughly 50 minutes total from start to when it’s ready to serve.
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add diced onion, carrots, and celery, cooking until the vegetables soften—about 5 minutes. Stir in minced garlic and cook another minute until fragrant.
2. Make the Roux and Add Broth:
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to form a roux and cook out the flour taste. Gradually whisk in the chicken broth, stirring to avoid lumps. Add thyme, parsley, basil (if using), salt, and pepper.
3. Cook the Chicken:
Place whole chicken breasts or thighs into the pot. Bring soup to a boil, then reduce heat and cover. Simmer about 15 minutes or until chicken is cooked through.
4. Shred Chicken and Cook Rice:
Remove chicken from soup and shred with two forks. Add rice to the simmering soup and cook uncovered until the rice is tender, about 15-20 minutes.
5. Final Touches:
Stir shredded chicken back into the soup. Pour in the milk or heavy cream and heat gently—do not boil to prevent curdling. Adjust seasoning with salt and pepper if needed.
6. Serve:
Serve the soup hot, garnished with fresh thyme or parsley. It goes wonderfully with crusty bread on the side.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to thaw it completely before cooking. The best way is to leave it in the fridge overnight. Avoid cooking frozen chicken directly in the soup, as it can affect cooking times and texture.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or milk if it thickens too much.
What Can I Substitute for White Rice?
You can use brown rice, but it will need a longer cooking time and more liquid, so add it earlier and keep an eye on the soup. Alternatively, cauliflower rice is a low-carb option—add it near the end so it doesn’t get mushy.
How Do I Keep the Soup Creamy Without It Curdling?
Warm the soup gently after adding milk or cream, and avoid boiling it. Stir often and heat on low to medium heat to keep the creamy texture smooth and delicious.
