Creamy Chicken and Rice Soup Recipe

Name: Creamy Chicken and Rice Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 pound boneless, skinless chicken breasts; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 6 cups chicken broth; 1 cup long-grain white rice; 1 cup heavy cream; 1/4 cup chopped fresh parsley

Author: Tessa

Published: May 28, 2025

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There’s something magical about a steaming bowl of creamy chicken and rice soup when the weather turns chilly. I remember my mom making huge pots of this comforting dish on blustery fall afternoons – the whole house would smell like garlic and thyme, and we’d all gather around the table with crusty bread ready to dunk. This version is my go-to because it comes together so easily but tastes like you spent hours cooking. The rice plumps up perfectly in the rich broth, and that splash of cream at the end? Absolute perfection. It’s the kind of meal that warms you from the inside out, whether you’re fighting off a cold or just craving some cozy comfort food.

Ingredients for Creamy Chicken and Rice Soup

Here’s what you’ll need to make this soul-warming soup – I promise most of these are pantry staples you probably already have! The key is fresh veggies and good quality chicken broth – it makes all the difference in flavor.

2 tablespoons olive oil (or butter if you’re feeling indulgent)
1 medium onion, diced (about 1 cup – no need to be precise)
2 carrots, peeled and diced (I like them in small cubes so they cook evenly)
2 celery stalks, diced (don’t skip these – they add such great depth)
3 garlic cloves, minced (more if you’re a garlic lover like me!)
1 pound boneless, skinless chicken breasts (thighs work too for extra richness)
1 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper (freshly ground if you have it)
1 teaspoon dried thyme (or 1 tablespoon fresh if you’ve got it)
6 cups chicken broth (homemade is amazing but store-bought works fine)
1 cup long-grain white rice, uncooked (basmati or jasmine add nice fragrance)
1 cup heavy cream (whole milk works in a pinch but won’t be as luscious)
1/4 cup chopped fresh parsley (flat-leaf Italian parsley has the best flavor)

Creamy Chicken and Rice Soup - detail 1

Equipment You’ll Need

No fancy gadgets required here – just basic kitchen tools:

A large pot (I use my 5-quart Dutch oven)
Cutting board and sharp knife
Measuring cups and spoons
Wooden spoon for stirring
Two forks for shredding the chicken (or your hands if you don’t mind the heat!)

How to Make Creamy Chicken and Rice Soup

Alright, let’s get cooking! This soup comes together in stages, but each step is simple and builds incredible flavor. I’ll walk you through exactly how I make it – just follow along and you’ll have a pot of pure comfort ready in no time.

Step 1: Sauté the Vegetables

First, grab your big pot and heat the olive oil over medium heat. Toss in those diced onions, carrots, and celery – you’ll know the oil’s ready when a piece of onion sizzles when it hits the pan. Now here’s the important part: let those veggies soften for about 5 minutes, stirring occasionally. You want them tender but not browned – that sweet spot where the onions turn translucent and the carrots brighten up.

When they’re ready, push everything to one side and add the minced garlic right into the cleared spot. Garlic burns crazy fast, so give it just 1 minute to become fragrant before mixing it in with the other veggies. Trust me, that quick garlic toastiness makes all the difference!

Step 2: Cook the Chicken

Next, lay your chicken breasts right on top of the veggies and sprinkle them with salt, pepper, and thyme. Let them cook undisturbed for about 2 minutes per side – you’re not trying to cook them through yet, just get some golden color on the outside for extra flavor. The chicken will finish cooking completely when we simmer it later, so don’t worry if it still looks pink inside.

After browning, pour in all that glorious chicken broth and bring everything to a gentle boil. Then – this is crucial – reduce the heat to low, cover the pot, and let it simmer for 20 minutes. That slow cooking makes the chicken incredibly tender and infuses the broth with all those wonderful flavors.

When time’s up, fish out the chicken breasts (they should shred easily now) and use two forks to pull them apart into bite-sized pieces. Return all that juicy shredded chicken to the pot – every bit of it!

Step 3: Simmer the Soup

Now for the rice! Stir in your cup of long-grain white rice and let the soup simmer uncovered for about 15 minutes. You’ll want to check occasionally and give it a gentle stir to prevent sticking. The rice is done when the grains are tender but still have a tiny bite – mushy rice ruins the texture, so don’t walk away during this part!

Pro tip: If the soup seems too thick at this point (rice absorbs liquid differently depending on type), just add 1/2 cup of hot water or broth. Better to adjust than end up with chicken and rice porridge!

Step 4: Finish with Cream and Herbs

Here comes the magic! Turn off the heat completely before slowly stirring in the heavy cream. This prevents curdling – nothing worse than grainy cream in your perfect soup. Once the cream’s fully incorporated, toss in that fresh parsley and give it one last gentle stir.

The residual heat will thicken the soup slightly as it sits for a few minutes. Taste and adjust salt if needed (I usually add another pinch), then ladle into bowls while it’s piping hot. That first creamy, comforting bite? Absolute heaven.

Creamy Chicken and Rice Soup - detail 2

Tips for the Best Creamy Chicken and Rice Soup

After making this soup more times than I can count, I’ve picked up a few tricks that take it from good to “oh-my-goodness-can-I-have-seconds” amazing. These little touches make all the difference!

Deglaze like a pro: If you notice any browned bits sticking to the pot after sautéing the veggies, splash in about 1/4 cup of the chicken broth and scrape with your wooden spoon. Those caramelized bits add incredible depth of flavor – don’t let them go to waste!
Rinse your rice: I know it’s an extra step, but giving your rice a quick rinse in a fine mesh strainer removes excess starch. This keeps the soup from becoming gluey and helps each grain stay perfectly separate.
Fresh herbs make friends: While dried thyme works fine in a pinch, fresh parsley at the end is non-negotiable for me. That bright, grassy flavor cuts through the richness beautifully. If you’re feeling fancy, a sprinkle of fresh dill is magical too.
Reheat with care: Leftovers (if you’re lucky enough to have any!) should be reheated gently over low heat. The cream can separate if you boil it too hard – just stir frequently and maybe add a splash of broth to loosen it up.

One last secret? Letting the soup sit for 15 minutes before serving allows all the flavors to meld together. I know it’s hard to wait when your kitchen smells this good, but trust me – it’s worth it!

Variations of Creamy Chicken and Rice Soup

One of the things I love most about this soup is how easily you can tweak it to suit your taste or what’s in your pantry. Here are my favorite twists – each one keeps that same comforting soul while adding something special!

Brown Rice for Extra Heartiness

If you want a nuttier flavor and more fiber, swap in brown rice. Just remember it needs about 40 minutes to cook instead of 15. I usually add it right after the chicken broth and let it simmer covered for 30 minutes before adding the chicken back in. You might need an extra cup of broth too since brown rice drinks up more liquid. The texture turns out wonderfully chewy – perfect for those truly frigid days!

Mushroom Lover’s Dream

Whenever I have mushrooms begging to be used, I slice up a cup and sauté them with the onions. Baby bellas work great, but for serious umami magic, try dried porcinis soaked in warm broth (use that liquid in the soup too!). The mushrooms make the broth so rich you might not even miss the cream – though I still add it because, well…cream.

Coconut Milk for Dairy-Free Creaminess

My sister can’t do dairy, so I’ve perfected this version for her. Instead of heavy cream, stir in a can of full-fat coconut milk at the end. It gives the same luxurious texture with a subtle tropical note that oddly works beautifully with the thyme. Add a squeeze of lime at the end if you’re feeling fancy – it brightens everything up!

The best part? These variations all taste completely different while keeping that same cozy chicken-and-rice soul. Sometimes I’ll make a pot of each on Sunday and eat my way through the week!

Serving Suggestions for Creamy Chicken and Rice Soup

Oh, the serving part is where the real fun begins! This soup is a complete meal all on its own, but I love taking it over the top with a few simple additions. Here’s how I like to serve it up for maximum comfort and flavor.

First things first – you absolutely must have some crusty bread on the side. I’m talking a warm, crusty baguette or maybe some thick slices of sourdough for dunking right into that creamy broth. There’s nothing better than sopping up every last drop! If I’m feeling fancy, I’ll rub the bread with a garlic clove and drizzle it with a little olive oil before toasting. So simple, but wow does it make a difference.

For a lighter meal, a simple side salad works wonders. I usually toss together some mixed greens with a bright lemon vinaigrette – the acidity cuts through the richness of the soup perfectly. My go-to is just lemon juice, a bit of olive oil, salt, and pepper. No need to complicate it!

Now for garnishes – don’t skip these! A final sprinkle of that fresh parsley right before serving makes it look so pretty and adds a fresh pop of flavor. I always have a pepper grinder on the table too because a few cracks of black pepper on top just… completes it. Sometimes I’ll add a little extra drizzle of cream or olive oil for presentation if I’m serving guests. It’s those little touches that make it feel special!

My family loves to customize their bowls too – my husband always adds a pinch of red pepper flakes for heat, and my daughter likes a squeeze of lemon. Honestly? However you serve it, just make sure you’re sitting somewhere cozy. This soup deserves to be enjoyed slowly, preferably while wrapped in your favorite sweater.

Nutritional Information

Now, I’m no nutritionist, but I do like knowing what’s going into my body – especially when it’s something as comforting as this soup! Keep in mind these numbers can change depending on your exact ingredients (like using milk instead of cream or adding extra veggies). But here’s the general breakdown per generous bowl:

Calories: About 380 (perfect for a satisfying meal)
Fat: 18g (that’s where all the creamy richness comes from!)
Carbs: 32g (mostly from the rice and veggies)
Protein: 24g (thank you, chicken!)

A few quick notes – the sodium will vary based on your broth choice (I recommend low-sodium if you’re watching that), and you can easily bump up the fiber by using brown rice instead of white. The cream adds that luxurious texture, but you’re also getting some calcium from it – silver lining, right?

Honestly though? When I’m curled up with a bowl of this on a cold night, I’m not counting grams – I’m just enjoying every warm, comforting spoonful!

Common Questions About Creamy Chicken and Rice Soup

I get asked about this soup all the time – here are the questions that pop up most often with my tried-and-true answers. These little tips will help you make it perfectly every single time!

Can I use rotisserie chicken instead?

Absolutely! Rotisserie chicken is my secret weapon when I’m short on time. Just skip the chicken cooking steps and add about 3 cups of shredded rotisserie chicken when you stir in the rice. The flavor’s a bit different (in a good way!), and you’ll save about 20 minutes. Pro tip: toss in the bones while the soup simmers for extra richness, then fish them out before serving.

How should I store leftovers?

This soup keeps beautifully for about 3 days in an airtight container in the fridge. The rice will absorb more liquid as it sits, so when reheating, you might need to add a splash of broth or water to loosen it up. I actually think it tastes even better the next day after all the flavors have mingled – just reheat gently on the stove over low heat to keep the cream from separating.

Can I freeze creamy chicken and rice soup?

Here’s the tricky part – you can freeze it, but the rice tends to get mushy when thawed. If you really want to freeze it, I’d suggest leaving out the rice when you first make it, then cooking fresh rice when you’re ready to eat. That way, you can thaw the creamy chicken soup base and stir in freshly cooked rice for the best texture. Otherwise, the fridge is definitely your best bet for storing!

Got more questions? Just ask! I’ve made this soup so many times I could probably do it in my sleep. The most important thing is to make it your own and enjoy every comforting spoonful.

Try This Recipe Tonight and Share Your Photos With Us!

Now that you’ve got all my secrets for the creamiest, coziest chicken and rice soup, it’s time to get cooking! I can’t wait for you to experience that first spoonful – the way the creamy broth coats your tongue, the tender chicken, the perfectly cooked rice… it’s pure comfort in a bowl. And when your kitchen starts smelling like garlic and thyme? Absolute heaven.

Don’t forget to snap a photo of your masterpiece – I love seeing your versions! Tag me on Instagram or Facebook so I can admire your handiwork. Did you add extra veggies? Try the coconut milk version? Get creative with garnishes? I want to see it all! There’s nothing more rewarding than knowing my family’s favorite soup recipe is warming bellies in your home too.

So grab that pot, turn on some cozy music, and let’s get cooking. Your perfect bowl of comfort is just waiting to be made – and trust me, once you taste it, this soup will become a regular in your rotation too. Happy cooking, friends!