If you’re on the hunt for a soul-soothing bowl of comfort, Creamy Chicken and Rice Soup is the answer every time. Picture this: tender chunks of chicken, perfectly cooked rice, and a medley of sweet carrots and celery, all nestled in a rich, velvety broth that warms you from the inside out. This is the kind of soup that turns an ordinary evening into something cozy and memorable, whether you’re cooking for family or just treating yourself to some TLC in a bowl.

Creamy Chicken and Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Creamy Chicken and Rice Soup lies in its simple, wholesome ingredients. Each one brings something special, from the depth of the broth to the creaminess of the finish. Here’s what you’ll need, plus a few tips to make every component shine.

Olive oil (1 tablespoon): Adds a subtle fruitiness, helping the veggies soften and develop flavor right from the start.
Butter (2 tablespoons): Brings richness and that unmistakable, classic soup flavor.
Onion, chopped (1 medium): The flavor foundation—sweet and savory as it cooks down.
Carrots, sliced (2): For a pop of color and a gentle hint of sweetness in every spoonful.
Celery stalks, sliced (2): Adds crunch and a fresh, peppery note to the mix.
Garlic, minced (3 cloves): Infuses the broth with irresistible aroma and depth.
Dried thyme (1 teaspoon): Brings a cozy, herbaceous backdrop to the soup.
Dried rosemary (½ teaspoon): Just a touch delivers woodsy complexity.
Salt (1 teaspoon): Essential for balancing and brightening all the flavors.
Black pepper (½ teaspoon): Lends gentle heat and rounds out the seasoning.
All-purpose flour (⅓ cup): Thickens the broth, giving the soup that luscious, creamy texture.
Low-sodium chicken broth (6 cups): The base that brings everything together—low-sodium lets you control the saltiness.
Cooked shredded chicken (2 cups): Shortcut alert: rotisserie chicken is perfect here!
Cooked white rice or wild rice (1 cup): White rice is classic, but wild rice adds extra texture and flavor.
Half-and-half or heavy cream (1 cup): This is where the “creamy” magic happens—choose heavy cream for extra indulgence.
Chopped fresh parsley (2 tablespoons): A bright, fresh finish that makes the soup pop both visually and in flavor.

How to Make Creamy Chicken and Rice Soup

Step 1: Sauté the Vegetables

Start by heating the olive oil and butter together in a large pot or Dutch oven over medium heat. Once the butter is melted and bubbling, toss in the chopped onion, carrots, and celery. Let them cook, stirring occasionally, for about 5 to 6 minutes until everything is softened and just starting to caramelize. This is the flavor-building stage, so don’t rush it!

Step 2: Add the Aromatics and Seasonings

Stir in the minced garlic, dried thyme, rosemary, salt, and pepper. Let everything cook together for 30 seconds or so—just long enough for the herbs and garlic to become fragrant. Your kitchen should already smell incredible at this point.

Step 3: Make the Roux

Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook this mixture for 1 to 2 minutes, stirring constantly. This step is key—it gets rid of any raw flour taste and sets the stage for a perfectly thickened Creamy Chicken and Rice Soup later.

Step 4: Add the Broth

Gradually whisk in the chicken broth, making sure to scrape up any delicious browned bits from the bottom of the pot. Bring the mixture to a simmer and let it cook for 8 to 10 minutes, until the broth is just slightly thickened and the flavors have melded beautifully.

Step 5: Stir in the Chicken and Rice

Now, fold in the cooked shredded chicken and the rice. If you’re using leftover rice or rotisserie chicken, this is where the real convenience kicks in. The soup will start to look hearty and satisfying—almost meal-like.

Step 6: Finish with Cream

Reduce the heat to low and gently stir in the half-and-half or heavy cream. Let it simmer for another 5 to 10 minutes, stirring occasionally, until the soup is creamy, heated through, and absolutely irresistible. Give it a taste and adjust the seasoning as needed.

How to Serve Creamy Chicken and Rice Soup

Garnishes

A generous sprinkle of freshly chopped parsley on top is a must for brightness. If you’re feeling fancy, a little cracked black pepper or even some grated Parmesan takes Creamy Chicken and Rice Soup to another level of cozy.

Side Dishes

This soup loves good company! Serve it with warm, crusty bread for dunking, a simple green salad to balance the richness, or even a plate of roasted veggies. Creamy Chicken and Rice Soup is filling, but a light side makes it feel like a complete meal.

Creative Ways to Present

Try ladling the soup into bread bowls for a fun, edible twist, or serve it in oversized mugs for a casual, fireside vibe. For gatherings, set up a “soup bar” with little bowls of toppings—think extra herbs, shredded cheese, or even crispy bacon bits—to let everyone customize their own bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Chicken and Rice Soup stores beautifully in the fridge for up to 3 days. Just be sure to let it cool to room temperature before transferring it to an airtight container. You might notice it thickens a bit as it sits—that’s totally normal!

Freezing

If you want to freeze your soup, it’s best to do so before adding the cream. Freeze the base in airtight containers for up to 2 months, then thaw and stir in the cream when reheating for the freshest flavor and smoothest texture.

Reheating

To reheat, gently warm the soup on the stovetop over low heat, stirring often. If it’s too thick, add a splash of broth or cream to loosen it up. If you’re using the microwave, heat it in short bursts and stir in between to avoid scorching.

FAQs

Can I use uncooked rice instead of cooked rice?

Yes! Add about 1/3 cup of uncooked rice along with the broth, and simmer until the rice is tender. You may need to add a little extra broth to compensate for what the rice absorbs.

What type Soup

Any cooked chicken will do—rotisserie, leftover roasted chicken, or even poached chicken breasts or thighs. The important part is that it’s tender and easy to shred.

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

Absolutely! Swap the butter for more olive oil and use a dairy-free cream alternative like coconut milk or oat cream. The soup will still be deliciously creamy.

How can I make this gluten-free?

Instead of flour, use a gluten-free all-purpose blend or try thickening the soup with a slurry of cornstarch and water. It’ll still have that luscious, creamy consistency.

Does this soup taste good the next day?

It might taste even better! As Creamy Chicken and Rice Soup sits overnight, the flavors meld and the texture gets even richer. Just remember to thin it out with a touch of broth when reheating if needed.

Final Thoughts

If you’re craving something nourishing and deeply satisfying, give Creamy Chicken and Rice Soup a spot in your recipe rotation. It’s the kind of homemade meal that feels like a warm hug, and I just know you’ll fall in love with every spoonful!

Creamy Chicken and Rice Soup Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and creamy chicken and rice soup made with tender shredded chicken, cooked rice, and a medley of sautéed vegetables in a rich, flavorful broth thickened with flour and finished with cream. Perfect for a cozy meal any day of the year.

Ingredients

Scale

Vegetables and Aromatics

1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced

Herbs and Spices

1 teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon salt
½ teaspoon black pepper

Liquids and Dairy

6 cups low-sodium chicken broth
1 cup half-and-half or heavy cream

Proteins and Grains

2 cups cooked shredded chicken
1 cup cooked white rice (or wild rice)

Fats and Thickening Agents

1 tablespoon olive oil
2 tablespoons butter
⅓ cup all-purpose flour

Garnish

2 tablespoons chopped fresh parsley

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Instructions

Sauté Vegetables: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the chopped onion, carrots, and celery, and cook for 5–6 minutes until softened.
Add Aromatics and Spices: Stir in the minced garlic, dried thyme, dried rosemary, salt, and black pepper. Cook for another 30 seconds to release their flavors.
Make Roux: Sprinkle the all-purpose flour over the vegetables and stir well to coat them evenly. Cook for 1–2 minutes, stirring constantly, to eliminate the raw flour taste.
Add Broth and Simmer: Gradually whisk in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook for 8–10 minutes until it slightly thickens.
Add Chicken and Rice: Stir in the cooked shredded chicken and cooked rice. Reduce the heat to low to prevent overcooking the cream.
Incorporate Cream: Pour in the half-and-half or heavy cream and stir to combine. Simmer the soup gently for another 5–10 minutes, stirring occasionally, until it is creamy and heated through.
Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley and serve warm.

Notes

This soup thickens as it sits—add extra broth or cream when reheating if needed.
Use rotisserie chicken for a quick and easy shortcut.
Swap in wild rice or brown rice for added texture and fiber.
For a dairy-free option, substitute the half-and-half with coconut milk or a plant-based cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American