Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup is a classic comfort food that’s warm, hearty, and perfect for chilly days or when you need a cozy meal. Tender chunks of chicken, soft rice, and a medley of vegetables are simmered in a rich, creamy broth that’s both flavorful and soothing.

This soup is a go-to for family dinners, lunch leftovers, or even for when someone is feeling under the weather — it’s nourishing, easy to digest, and packs a ton of flavor in every spoonful. The creamy texture, combined with the subtle flavors of onion, celery, and carrot, makes it a true comfort classic.

Why I Love This Recipe

I love this recipe because it’s so versatile, easy, and incredibly comforting. It combines tender chicken, perfectly cooked rice, and creamy broth into one satisfying dish. Every spoonful is like a hug in a bowl — warm, flavorful, and nourishing.

It’s also very forgiving: you can use leftover chicken or adjust the vegetables to your liking. The creamy base is rich but light, making it feel indulgent without being heavy. It’s the kind of soup that everyone loves and always asks for seconds.

Why It’s a Must-Try Dish

• Comforting and hearty: Perfect for chilly evenings or when craving something cozy.
• Creamy and flavorful: Rich broth without being overly heavy.
• Easy to make: One-pot recipe that’s beginner-friendly.
• Versatile: Can use leftover chicken or add extra vegetables.
• Family favorite: Loved by kids and adults alike.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: ~320–350 kcal per serving

Course and Cuisine

• Course: Soup / Main Dish
• Cuisine: American / Comfort Food

Ingredients

For the Soup:

• 2 tbsp butter or olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 2 cups cooked shredded chicken (rotisserie or poached)
• 1 cup long-grain white rice (uncooked)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 1 cup heavy cream or half-and-half
• 1/4 cup chopped fresh parsley

Cooking Directions (Overview)

1. Sauté vegetables in butter until softened.
2. Add garlic and cook for 1 minute.
3. Stir in broth, herbs, rice, and chicken; bring to a simmer.
4. Cook until rice is tender.
5. Add cream and adjust seasoning.
6. Stir in parsley and serve hot.

Step-by-Step Preparation Method

Step 1: Sauté Vegetables

1. In a large pot, melt butter over medium heat.
2. Add diced onion, celery, and carrots; sauté for 5–6 minutes until softened.

Step 2: Add Garlic

1. Stir in minced garlic and cook for 1 minute until fragrant.

Step 3: Add Broth, Rice, and Chicken

1. Pour in chicken broth.
2. Stir in uncooked rice, shredded chicken, thyme, and rosemary.
3. Season with salt and pepper to taste.
4. Bring to a boil, then reduce heat and simmer, covered, for 18–20 minutes, or until rice is tender.

Step 4: Add Cream

1. Stir in heavy cream or half-and-half.
2. Heat gently for 2–3 minutes — do not boil after adding cream to prevent curdling.

Step 5: Add Fresh Herbs

1. Stir in chopped parsley.
2. Taste and adjust seasoning as needed.

Step 6: Serve

1. Ladle soup into bowls.
2. Optional: garnish with extra parsley or a sprinkle of black pepper.

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How to Serve

• Serve hot with warm crusty bread, rolls, or crackers.
• Perfect as a main meal or alongside a fresh salad.
• Great for meal prep; store leftovers for quick lunches or dinners.

Recipe Tips

• Use leftover chicken: Rotisserie chicken makes it fast and flavorful.
• Rice alternatives: Brown rice can be used, but cooking time will be longer.
• Make it thicker: Reduce broth slightly or add 1 tbsp flour to butter before adding vegetables.
• Don’t overcook rice: Rice will continue to absorb liquid even after removing from heat.
• Cream alternatives: Half-and-half or coconut cream can be used for a lighter or dairy-free version.

Variations

1. Vegetable Chicken Rice Soup: Add zucchini, peas, or green beans for extra veggies.
2. Spicy Version: Add a pinch of cayenne pepper or red chili flakes.
3. Cheesy Creamy Chicken Rice Soup: Stir in 1/2 cup shredded cheddar cheese at the end.
4. Herb-Infused Version: Use fresh thyme, tarragon, or dill for more aromatic flavor.
5. Slow Cooker Version: Combine all ingredients (except cream) in a slow cooker; cook on low 4–5 hours, then stir in cream before serving.

Freezing and Storage

To Store:

• Refrigerate in an airtight container for 3–4 days.

To Freeze:

• Freeze before adding cream for up to 2 months.
• Thaw overnight in the fridge, then add cream and reheat gently on the stove.
• Creamy soup can separate if frozen with cream; stir well when reheating.

Special Equipment Needed

Wooden spoon or spatula

Large pot or Dutch oven

Cutting board and knife

Conclusion

Creamy Chicken and Rice Soup is the ultimate comfort dish: warm, nourishing, and full of flavor. With tender chicken, perfectly cooked rice, and creamy broth, it’s ideal for family dinners, meal prep, or when you just need a cozy bowl of goodness.

Every spoonful delivers creamy, savory satisfaction — simple, comforting, and utterly delicious.

Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup is a classic comfort food that’s warm, hearty, and perfect for chilly days or when you need a cozy meal. Tender chunks of chicken, soft rice, and a medley of vegetables are simmered in a rich, creamy broth that’s both flavorful and soothing.

Author: Stella Parker Cuisine: American Course: Soups & Drinks

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Prep Time 15 mins Cook Time 35 mins Total Time 50 mins Difficulty: Beginner Servings: 6

Ingredients

Servings

For the Soup:

• 2 tbsp butter or olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 2 cups cooked shredded chicken (rotisserie or poached)
• 1 cup long-grain white rice (uncooked)
• 1 tsp dried thyme
• ¹⁄₂ tsp dried rosemary
• Salt and pepper to taste
• 1 cup heavy cream or half-and-half
• ¹⁄₄ cup chopped fresh parsley

Instructions

1. Step 1: Sauté Vegetables : In a large pot, melt butter over medium heat. Add diced onion, celery, and carrots; sauté for 5–6 minutes until softened.
2. Step 2: Add Garlic : Stir in minced garlic and cook for 1 minute until fragrant.
3. Step 3: Add Broth, Rice, and Chicken : Pour in chicken broth. Stir in uncooked rice, shredded chicken, thyme, and rosemary. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer, covered, for 18–20 minutes, or until rice is tender.
4. Step 4: Add Cream : Stir in heavy cream or half-and-half. Heat gently for 2–3 minutes — do not boil after adding cream to prevent curdling.
5. Step 5: Add Fresh Herbs : Stir in chopped parsley. Taste and adjust seasoning as needed.
6. Step 6: Serve : Ladle soup into bowls. Optional: garnish with extra parsley or a sprinkle of black pepper.

Keywords: Creamy Chicken and Rice Soup