If you’re searching for a soul-warming meal that feels like a hug in a bowl, look no further than Creamy Chicken and Rice Soup. This comforting classic is loaded with tender chicken, hearty vegetables, fluffy rice, and a luxuriously creamy broth that will have everyone coming back for seconds. It’s simple to prepare, yet each spoonful is packed with flavor and nostalgia, making it a beloved staple for busy weeknights or cozy weekends at home. Whether you’re battling a chilly day or just craving a taste of home, Creamy Chicken and Rice Soup checks every box for cozy, satisfying dining.

Creamy Chicken and Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for this recipe is a breeze, and each one plays a key role in creating depth of flavor, rich texture, and eye-catching color in your bowl. These pantry and fridge staples combine for a soup that’s as nourishing as it is delicious.

Butter or olive oil: Adds a touch of richness and helps sauté the veggies for a deeper flavor base.
Yellow onion: Brings gentle sweetness and body to the soup’s aroma and taste.
Garlic: Fresh minced garlic infuses the broth with irresistible, savory depth.
Carrots: Their natural sweetness and color brighten every bite.
Celery: Lends classic crunch and earthy undertones to balance the soup.
Dried thyme: This herb adds warmth and a subtle woodsy note that makes the broth sing.
Dried parsley: Adds a hint of freshness and pairs beautifully with chicken.
Salt: Essential for amplifying all the other flavors.
Black pepper: Ground pepper brings a little bite and balances the creaminess.
Uncooked white rice: The ultimate comfort ingredient, it soaks up flavors and thickens the soup.
Chicken broth: Forms the backbone of the soup with deep, savory chicken flavor.
Cooked shredded chicken: Use rotisserie or leftovers for convenience, tenderness, and more flavor.
Whole milk or half-and-half: Provides a creamy, luscious texture without being too heavy.
Heavy cream: For extra richness and a silky-smooth finish.
All-purpose flour (optional): Whisked in to thicken your soup if you want it extra velvety. Swap with cornstarch to keep it gluten-free.
Chopped fresh parsley: Adds color, freshness, and a final burst of herby flavor on top.

How to Make Creamy Chicken and Rice Soup

Step 1: Sauté the Vegetables

Begin by heating the butter or olive oil in a large soup pot over medium heat. Once melted and shimmering, toss in the diced onion, garlic, carrots, and celery. Stir and cook for 5 to 6 minutes until everything’s soft and starting to smell absolutely delicious. This flavorful medley sets the perfect base for your Creamy Chicken and Rice Soup.

Step 2: Add Herbs and Seasonings

Stir in the dried thyme, dried parsley, salt, and black pepper, letting the heat release their fragrant oils. Give the veggies a quick toss to coat them with all those aromatic herbs and seasonings. This step may seem simple, but it infuses every spoonful with delicate, savory notes.

Step 3: Incorporate Rice and Broth

Next, sprinkle in the uncooked white rice and pour in the chicken broth. Stir well to combine, making sure none of the rice sticks to the bottom. Increase the heat and bring everything to a gentle boil, then reduce to a simmer. Cover the pot and let it cook for 20 to 25 minutes, or until the rice is perfectly tender and the kitchen smells incredible.

Step 4: Thicken and Creamify

If you like your soup extra creamy, whisk together the flour (or cornstarch if gluten-free) into the milk until smooth. Pour this mixture into the simmering soup along with the heavy cream and cooked shredded chicken. Stir everything well and continue to simmer uncovered for another 10 minutes. You’ll notice the soup start to thicken and become irresistibly creamy.

Step 5: Taste and Adjust

Give your Creamy Chicken and Rice Soup a taste and adjust the salt and pepper if you like. Turn off the heat, then get ready to serve it up hot, garnished liberally with fresh chopped parsley for a burst of color and freshness.

How to Serve Creamy Chicken and Rice Soup

Garnishes

A generous sprinkle of fresh chopped parsley instantly lifts the whole bowl, adding a pop of green and a fresh taste. For an extra-special touch, you can also top with a swirl of cream, cracked black pepper, or even a pinch of grated Parmesan cheese for added flavor.

Side Dishes

This soup pairs beautifully with a thick slice of crusty bread, a warm baguette, or even classic buttered crackers. A crisp green salad or simple roasted vegetables offer a light and bright counterpoint, rounding out the meal and making it even more satisfying.

Creative Ways to Present

If you want to impress for a dinner party or make an ordinary night feel special, serve Creamy Chicken and Rice Soup in individual bread bowls! You can also ladle it into wide, shallow bowls and top with microgreens or homemade garlic croutons. For a kid-friendly spin, offer a sprinkle bar with different toppings so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Creamy Chicken and Rice Soup holds up well in the fridge for up to 3 days. Simply transfer cooled soup into an airtight container. Just keep in mind that the rice will continue to absorb liquid, so your soup may thicken as it sits—don’t worry, it’s easy to bring it back to your preferred consistency.

Freezing

This soup can be frozen, but for best texture, freeze it before adding the cream and milk—dairy sometimes separates when thawed. Cool the soup, ladle into freezer-safe containers (leave some room for expansion!), and store for up to 2 months. Add cream and milk when reheating if you freeze before adding them.

Reheating

Warm your soup gently on the stovetop over medium-low heat, stirring occasionally and thinning with a splash of broth or milk as needed. Microwave works, too—heat in short bursts, stirring between, until hot but not boiling. Just be extra gentle to maintain that creamy, luscious consistency.

FAQs

Can I make Creamy Chicken and Rice Soup gluten-free?

Yes, you can! Simply swap the all-purpose flour with an equal amount of cornstarch for thickening, or skip it entirely—the soup will still turn out deliciously creamy thanks to the milk and cream.

What type Soup

Regular white rice is classic and cooks perfectly within the designated time, but you can experiment with long-grain, jasmine, or even brown rice (just remember to extend the simmer time if using brown rice).

Can I substitute the chicken with another protein?

Absolutely! Leftover turkey is a wonderful stand-in, especially around the holidays, or try shredded rotisserie turkey or even diced ham for a fun twist.

How do I prevent the soup from becoming too thick?

The rice will continue to soak up liquid as the soup sits, so simply add a splash of broth or milk when reheating to loosen it back to your desired creaminess. Stir well, and it will be as silky as when you first made it.

Is Creamy Chicken and Rice Soup suitable for meal prep?

This soup is excellent for meal prep. It stores and reheats well, allowing you to enjoy easy, hearty lunches or dinners throughout the week. Just store in individual portions and add a bit more broth when reheating for best results.

Final Thoughts

I can’t recommend Creamy Chicken and Rice Soup enough for anyone craving serious comfort food without hours in the kitchen. It’s easy to adapt, packed with flavor, and always earns rave reviews around the table. Give it a try, and don’t be surprised if it quickly becomes your family’s new favorite dinner tradition!

Creamy Chicken and Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 6 reviews

Author: Emma
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Creamy Chicken and Rice Soup is a comforting and hearty dish that is perfect for chilly days. This creamy soup is loaded with tender chicken, vegetables, and rice in a rich, flavorful broth.

Ingredients

Scale

For the soup:

1 tablespoon butter or olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon salt
¼ teaspoon black pepper
¾ cup uncooked white rice
6 cups chicken broth
2 cups cooked shredded chicken (rotisserie or leftover)
1 cup whole milk or half-and-half
½ cup heavy cream
2 tablespoons all-purpose flour (optional, for thickening)
chopped fresh parsley for garnish

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Instructions

Heat the butter or oil: In a large soup pot over medium heat.
Add vegetables: Onion, garlic, carrots, and celery. Cook until softened.
Season: Stir in thyme, parsley, salt, and pepper.
Add rice and broth: Bring to a boil, then simmer until rice is tender.
Prepare cream mixture: Whisk flour into milk until smooth, then add to the soup with cream and chicken.
Simmer: Cook for another 10 minutes until creamy.
Adjust seasoning: Taste and add more seasoning if needed.
Serve: Hot, garnished with fresh parsley.