If you are craving a warm, cozy meal that feels like a hug in a bowl, this Creamy Chicken and Rice Soup Recipe is just what you need. Packed with tender chicken, soft rice, and rich, velvety cream, it balances comforting textures with fresh flavors that make every spoonful satisfying. It’s an easy, soulful dish perfect for cool evenings or anytime you want a simple yet indulgent meal that truly hits the spot.
Ingredients You’ll Need
Gathering the right ingredients is half the joy of making this soup. Each one plays a vital role in building layers of flavor and creating that creamy, hearty consistency that makes this recipe so special.
- 2 tablespoons butter: Adds a rich, velvety base and helps soften your vegetables perfectly.
- 1 tablespoon olive oil: Provides a subtle fruitiness and balances the butter’s richness.
- 1 small onion (chopped): Brings sweetness and a savory depth to the soup’s foundation.
- 2 carrots (sliced): Adds natural sweetness and a lovely pop of orange color.
- 2 celery stalks (sliced): Contributes a gentle crunch and earthy undertone.
- 3 cloves garlic (minced): Infuses aromatic warmth that lifts every flavor.
- 1 teaspoon dried thyme: Offers a subtle herbal note that complements chicken beautifully.
- ½ teaspoon dried parsley: Enhances freshness and adds an inviting aroma.
- ½ teaspoon salt: Essential for balancing and highlighting all the flavors.
- ¼ teaspoon black pepper: Gives a soft, peppery kick without overpowering.
- â…“ cup all-purpose flour: Thickens the soup, ensuring that creamy texture we all crave.
- 6 cups chicken broth: The heart of the soup, providing rich, savory depth.
- 1 cup cooked chicken (shredded or diced): Tender protein that makes this dish hearty and satisfying.
- ¾ cup uncooked long grain white rice: Adds comforting bulk and soft, fluffy bites.
- 1 cup half-and-half or heavy cream: Delivers unmistakable creaminess, elevating the soup to pure indulgence.
- 1 tablespoon lemon juice (optional): Brightens the flavors with a gentle citrus zing.
- Fresh parsley for garnish (optional): Adds a burst of color and fresh herbal finish.
How to Make Creamy Chicken and Rice Soup Recipe
Step 1: Sauté the Vegetables
Start by melting the butter with olive oil in a large pot over medium heat. Adding the onions, carrots, and celery next, sauté them gently for about 5 to 6 minutes until they soften just right but still keep their vibrant color. This step builds the flavorful base of the soup, as those aromas fill your kitchen and signal that something delicious is underway.
Step 2: Add Aromatics and Seasonings
Now, stir in the minced garlic, dried thyme, parsley, salt, and black pepper. Cooking these for a minute releases their fragrant oils, layering the soup with subtle herbal and savory notes that make every bite interesting.
Step 3: Create the Roux
Sprinkle the flour evenly over the veggies and stir well so everything is coated. Cooking this mixture for 1 to 2 minutes not only removes any raw flour taste but also sets up the perfect thickening agent for that silky, creamy consistency you’re aiming for.
Step 4: Build the Broth and Cook Rice
Gradually whisk in the chicken broth while stirring constantly, ensuring no lumps sneak into your soup. Once combined, add the uncooked rice. Bring it all to a boil, then reduce the heat and cover the pot. Let it simmer for 20 to 25 minutes, stirring every so often until the rice turns tender and swells with all those savory flavors.
Step 5: Add Chicken and Cream
As the rice finishes cooking, fold in the cooked chicken and cream, letting the soup simmer for another 5 minutes to heat through and meld those layers together beautifully. If you want a touch of brightness, don’t skip the optional tablespoon of lemon juice—it truly lifts the entire bowl.
Step 6: Final Touches
Before serving, taste and adjust seasoning if needed. A sprinkle of fresh parsley on top adds that final gift of color and fresh herbaceous aroma. Your soup is now ready to warm your soul!
How to Serve Creamy Chicken and Rice Soup Recipe
Garnishes
The perfect garnish can elevate your soup to restaurant quality. Fresh parsley adds a lovely visual pop and a hint of freshness, while a small drizzle of cream on top takes it over the edge in creaminess. Feel free to experiment with a few crunchy croutons or a sprinkle of grated Parmesan for extra texture and flavor.
Side Dishes
This soup shines beautifully when paired with a crusty piece of warm bread or a simple green salad. Garlic bread or a buttery croissant can elevate your meal to something special while keeping the focus on the comforting heartiness of the soup.
Creative Ways to Present
Serving the soup in rustic mugs or small bowls not only makes it cozy but is perfect for sharing. For a fun twist, try hollowing out small bread bowls which soak up the soup’s creamy goodness. This Creamy Chicken and Rice Soup Recipe also makes a fantastic starter in smaller portions during dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken and Rice Soup Recipe keeps wonderfully in the refrigerator for up to 3 days. Because the soup thickens as it chills, you may want to stir in a little extra broth or milk when reheating to bring back that silky, perfect texture.
Freezing
This soup freezes well, but keep in mind the rice may slightly change texture after thawing. Store the soup in airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before warming it gently on the stove.
Reheating
Reheat your soup slowly on the stovetop over medium-low heat, stirring frequently to prevent sticking and to evenly warm the cream and chicken. If it feels too thick, add a splash of broth or water until it’s just right to enjoy again.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Just keep in mind that brown rice takes longer to cook, so you will need to simmer the soup for a longer time or pre-cook the rice before adding.
Is it possible to make this soup dairy-free?
Yes, you can substitute the half-and-half or cream with coconut milk or your favorite plant-based cream alternative to keep it creamy without dairy.
Can I use leftover chicken or rotisserie chicken?
Using rotisserie or leftover cooked chicken is a great time-saver and works perfectly in this recipe without compromising flavor or texture.
What can I add to make this soup spicier?
For a bit of heat, consider adding a pinch of cayenne pepper, a dash of hot sauce, or some chopped jalapeños when adding the garlic and spices.
How can I make this soup thicker or thinner?
If you want a thicker soup, add a little extra flour during the roux stage or reduce the amount of broth slightly. To thin it out, simply add more broth or cream until you reach your desired consistency.
Final Thoughts
There is something truly magical about a bowl of creamy, comforting soup made from scratch, and this Creamy Chicken and Rice Soup Recipe never fails to deliver. It’s one of those dishes that feels like a warm embrace, ready to brighten chilly days or quiet nights. I hope you give it a try and find as much joy in making and sharing it as I do!
Print
Creamy Chicken and Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Description
This creamy chicken and rice soup is a comforting and hearty dish perfect for any chilly day. Made with tender chicken, vegetables, and a rich, creamy broth, this soup offers a delicious blend of flavors and textures that will warm you from the inside out. It’s easy to prepare on the stovetop and makes for a perfect weeknight meal or cozy family dinner.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
Thickener and Broth
- â…“ cup all-purpose flour
- 6 cups chicken broth
Main Ingredients
- 1 cup cooked chicken, shredded or diced
- ¾ cup uncooked long grain white rice
Finishing Touches
- 1 cup half-and-half or heavy cream
- 1 tablespoon lemon juice (optional)
- Fresh parsley for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the chopped onion, sliced carrots, and celery. Sauté for 5–6 minutes until the vegetables soften.
- Add Aromatics and Seasonings: Stir in minced garlic, dried thyme, dried parsley, salt, and black pepper. Cook for an additional minute until fragrant, allowing the spices and garlic to release their flavors.
- Make the Roux: Sprinkle the all-purpose flour over the vegetables and stir well to coat everything evenly. Cook for 1–2 minutes to remove the raw flour taste and slightly toast the mixture.
- Add Broth and Rice: Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Add the uncooked long grain white rice to the pot, then bring the soup to a boil.
- Simmer the Soup: Reduce the heat to low, cover the pot, and simmer gently for 20–25 minutes or until the rice is tender. Stir occasionally to prevent sticking.
- Incorporate Chicken and Cream: Stir in the cooked chicken and the half-and-half or heavy cream. Continue to simmer for another 5 minutes to heat through completely. For added brightness, stir in the optional lemon juice.
- Final Seasoning and Serve: Taste the soup and adjust seasoning as needed. Garnish with freshly chopped parsley if desired and serve hot.
Notes
- Use rotisserie chicken and pre-cooked rice to save preparation and cooking time.
- Leftover soup tends to thicken upon standing—add a splash of chicken broth or milk when reheating to restore the desired consistency.
- For a dairy-free alternative, substitute cream with coconut milk or a plant-based cream.
