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Creamy Chicken and Rice Soup Recipe
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
Cook Time 30 minutes
Total Time 45 minutes
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.