Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup is a warm, hearty bowl of comfort that I love making when I want something filling, flavorful, and nourishing. Tender chicken, soft rice, and a rich, creamy broth come together to create a soothing soup that feels like a hug in a bowl—perfect for cold days, busy weeknights, or whenever I need a cozy meal.

Why You’ll Love This Recipe

I love this recipe because it’s creamy without being too heavy, and it’s packed with simple ingredients that come together in one pot. The rice adds body, the chicken keeps it satisfying, and the vegetables round it out beautifully. It’s freezer-friendly, great for leftovers, and incredibly easy to make from scratch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or chopped)

• Cooked rice (white or brown)

• Butter

• Onion, diced

• Carrots, sliced

• Celery, sliced

• Garlic, minced

• Chicken broth

• Heavy cream or half-and-half

• All-purpose flour (for thickening)

• Olive oil (optional)

• Salt and black pepper

• Fresh thyme or parsley (optional for garnish)

Directions

1. I melt butter in a large pot over medium heat and sauté the onion, carrots, and celery until softened—about 6–8 minutes.

2. I stir in the garlic and cook for another minute until fragrant.

3. I sprinkle in the flour and stir constantly for 1–2 minutes to form a light roux.

4. I gradually add chicken broth, stirring well to prevent lumps, and bring the soup to a gentle simmer.

5. I stir in the cooked chicken and rice, then reduce the heat to low.

6. I pour in the cream or half-and-half and let everything warm through for about 10 more minutes.

7. I season with salt and pepper to taste, then garnish with chopped parsley or thyme before serving.

Servings and timing

This recipe makes about 4–6 servings. It takes around 10 minutes to prep and 25–30 minutes to cook, so I usually have it on the table in under 40 minutes.

Variations

Sometimes I add spinach or kale at the end for extra greens. For a richer flavor, I use a mix of cream and cream cheese. If I want a dairy-free version, I substitute with coconut milk or cashew cream. I’ve also made it with wild rice for more texture and depth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The rice may absorb some of the broth, so I stir in a splash of water or broth when reheating. I warm it gently on the stove or in the microwave. It’s best not to freeze the soup once the rice is added—if I want to freeze it, I freeze the base without rice and add fresh-cooked rice later.

FAQs

Can I use uncooked rice?

Yes, I can. I add it after the broth and simmer until tender, about 15–20 minutes. I may need to add a bit more liquid.

What kind of chicken works best?

Rotisserie chicken is great for convenience, but I also use leftover roasted or boiled chicken. Thigh meat gives a richer flavor, but breasts work just as well.

Can I make this gluten-free?

Yes, I use cornstarch or a gluten-free flour blend instead of regular flour to thicken the soup.

Can I use a slow cooker?

I can. I cook all the ingredients (except cream and rice) on low for 6–7 hours, then stir in cooked rice and cream just before serving.

How do I thicken the soup more?

I either add a little more flour at the beginning or let the soup simmer uncovered a bit longer. For extra creaminess, I stir in some cream cheese or a cornstarch slurry.

Conclusion

Creamy Chicken and Rice Soup is one of those comfort food classics I never get tired of. It’s hearty, rich, and satisfying, all while being easy to throw together with ingredients I usually have on hand. Whether I’m making a quick weeknight dinner or prepping meals for the week, this soup always delivers warm, cozy satisfaction in every spoonful.