Creamy Chicken and Rice Soup Recipe You’ll Crave All Week

I made this creamy chicken and rice soup recipe on a cold, rainy evening, and let me tell you—it was the best decision I’ve made in a while. The kitchen smelled heavenly as the broth simmered, and the taste? Pure comfort in a bowl. 

It was creamy, hearty, and surprisingly easy to make with just a few simple ingredients. As someone who usually sticks to quicker recipes, I was thrilled with how stress-free it turned out. 

I even had leftovers the next day that were just as good! You can pair it with banana bread muffins to satisfy a sweet craving.

Additional Tips for Making Creamy Chicken and Rice Soup Recipe

After making this soup more than once, I’ve picked up a few tricks that make a big difference in the final flavor and texture.

• Sauté the veggies longer: I like to cook the carrots, celery, and onion for a full 8 minutes to get more depth of flavor.
• Use freshly minced garlic: It adds a stronger, more fragrant taste than pre-minced versions.
• Don’t overcook the rice: I usually check the rice at the 10-minute mark to avoid it turning mushy.
• Stir often after adding the rice: This keeps it from sticking to the bottom.
• Use a whisk when adding flour: It helps avoid clumps and creates a smoother broth.
• Add a splash of lemon juice at the end: It brightens the rich creaminess beautifully.

Variations: Make It Your Own!

Want to tweak this soup to fit your diet or preferences? Here are some easy swaps and upgrades that still keep the dish delicious.

• Dairy-Free Option: Use full-fat coconut milk instead of heavy cream. It’s creamy but adds a mild sweetness.
• Low-Carb Version: Replace the rice with riced cauliflower. It keeps the soup light and grain-free.
• Add Extra Veggies: Spinach, peas, or mushrooms work well and boost the nutrition.
• Spice It Up: I’ve tried adding a pinch of cayenne or red pepper flakes for heat—so good!
• Use Leftover Chicken: Already cooked chicken or even rotisserie works if you’re short on time.

At the end of the day, you can adjust this to your liking or try other chicken recipes that offer variety with just as much comfort.

Equipment You Need

• Large soup pot: For cooking everything evenly and comfortably.
• Wooden spoon: Helps stir without damaging the pot.
• Chef’s knife: Essential for chopping the veggies and chicken.
• Cutting board: Keeps prep clean and safe.
• Measuring spoons and cups: To get the ingredient amounts just right.

How to Serve Creamy Chicken and Rice Soup?

A good soup deserves a good presentation. Here’s how I like to serve this creamy bowl of warmth.

• I ladle it into deep bowls and sprinkle some fresh parsley or chives on top for color and freshness.
• A warm piece of crusty sourdough or garlic toast on the side makes it even more filling.
• For guests, I sometimes drizzle a few drops of truffle oil or top with a small spoon of grated Parmesan.

These little touches elevate the entire experience. And if you’re into bold flavors, try serving it alongside a spicy Garlic Sesame Chicken recipe—they complement each other beautifully.

How to Store the Creamy Chicken and Rice Soup?

• Restoring: When reheating, add extra chicken broth to restore the original creamy texture since the rice tends to soak up liquid.
• Freezing: This soup doesn’t freeze well due to the cream and rice combo. If you must freeze, do so before adding the cream and rice.
• Reheating: Warm the soup on low heat on the stovetop, stirring occasionally. If using a microwave, cover loosely and heat in 1-minute intervals.
• Freshness Duration: In the fridge, the soup stays fresh for 3–4 days. Always store it in an airtight container.

Why You’ll Love This Recipe?

There’s a reason I keep coming back to this soup. Here’s why it might become your favorite too:

• Quick and simple: Done in under an hour, with minimal effort and cleanup.
• Comfort food vibes: Warm, filling, and cozy—perfect for cold evenings.
• Easily customizable: Works with whatever’s in your fridge.
• Family-friendly: Kids and adults both love the mild, creamy flavor.
• Nutritious and satisfying: A balanced meal in one bowl with protein, veggies, and carbs.

Extra Details That Matter

• Don’t skip the cream: It’s what makes the soup rich and velvety.
• Freshly chopped veggies work best: Pre-cut or frozen options can make the texture too soft.
• Uncooked rice cooks directly in the soup: This lets it absorb the flavors and thicken the broth.
• Chicken breast is ideal: It stays tender and cooks quickly, but you can sub with thighs if preferred.

Ben Carraoli

Creamy Chicken and Rice Soup Recipe

There’s nothing more comforting on a chilly evening than a bowl of Creamy Chicken and Rice Soup. This easy, homestyle recipe uses simple ingredients to create a hearty meal that’s rich, satisfying, and soul-warming.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Dinner

Calories: 420

Ingredients Method

Ingredients

  

• 1 tablespoon olive oil – helps soften the vegetables and adds subtle flavor.
• 1 stick celery chopped finely – adds a slight crunch and depth of taste.
• 2 medium carrots peeled and chopped finely – naturally sweet and softens beautifully in soup.
• 1/2 medium onion chopped – creates a fragrant flavor base.
• 3 cloves garlic minced – gives the soup a warm, aromatic lift.
• 3 tablespoons flour – thickens the soup and helps bind the cream and broth.
• 4 cups chicken broth – provides the savory foundation; use low-sodium if you prefer.
• 1/4 teaspoon Italian seasoning – adds a gentle herbal flavor.
• 3/4 cup uncooked white jasmine rice – becomes soft and aromatic without overpowering.
• 1 cup heavy/whipping cream – makes the soup creamy and smooth; don’t swap with low-fat versions.
• 1 pound uncooked chicken breasts cut into bite-size pieces – cooks quickly and stays tender.
• Salt & pepper to taste – adjust as needed at the end.

Method

 

1. Start by heating the olive oil in a large soup pot over medium-high heat. Add the celery, carrots, and onion. Let these vegetables sauté for 5–7 minutes, stirring occasionally, until they start to soften and become aromatic. This step helps bring out their natural sweetness and builds flavor in the pot.
2. Next, stir in the minced garlic and cook it for about a minute until fragrant. Then, sprinkle the flour over the vegetables. Stir constantly for another minute to allow the flour to cook and lose its raw taste. This forms a roux that will thicken your soup as it simmers.
3. Slowly pour in the chicken broth, stirring well and scraping the bottom of the pot to dissolve the flour. Stir in the Italian seasoning, uncooked jasmine rice, and the heavy cream. Raise the heat to high. Once the mixture begins to boil gently, stir it again, then reduce the heat to low and partially cover the pot. Let it simmer for 10 minutes, stirring occasionally to prevent the rice from sticking.
4. Now add the chicken breast pieces. Simmer the soup for another 7–10 minutes, or until both the chicken and rice are fully cooked. The chicken should be tender, and the rice soft. Taste the soup and season with salt and pepper as needed. Don’t be shy with seasoning—this is what ties all the flavors together.
5. This soup thickens as it sits, so if it becomes too dense for your liking, simply stir in a bit more chicken broth. If you’re not serving it right away, you can cook the rice separately and add it just before serving to maintain the ideal texture. Serve hot with warm crusty bread or a green salad for a complete, comforting meal.