Creamy Chicken and Rice Soup is the kind of comfort food that wraps you in a hug from the very first spoonful. Brimming with tender chicken, soft vegetables, and fluffy rice in a rich, velvety broth, this recipe promises a soul-warming meal that’s ready in under an hour and destined to become a family-favorite all year long.
Why You’ll Love This Recipe
- Ultra Creamy Texture: Each bite is decadently smooth thanks to luscious cream stirred right into the broth.
- One-Pot Wonder: Everything comes together in a single pot, making both prep and cleanup a total breeze—even on a busy weeknight.
- Hearty and Satisfying: With tender chicken, rice, and colorful veggies, it’s truly a complete meal in a bowl.
- Customizable for Everyone: Adapt this Creamy Chicken and Rice Soup with your favorite grains, veggies, or proteins—there’s a version for every taste and dietary need!
Ingredients You’ll Need
Creating a pot of Creamy Chicken and Rice Soup couldn’t be simpler—these humble ingredients shine together to make soup magic. Each one is hand-picked for balance: flavor-packed aromatics, a touch of cream, and the all-star duo of chicken and rice.
- Olive oil: Adds a touch of richness and helps gently sauté the veggies for extra depth of flavor.
- Celery, carrots, and onion: This classic trio builds the savory base that gives the soup its irresistible aroma and sweetness.
- Garlic: Three cloves wake up the whole pot with aromatic zest—don’t skimp!
- Flour: Just enough to thicken the broth into that signature creamy consistency.
- Chicken broth: Use high-quality broth for maximum flavor; homemade or store-bought both work beautifully.
- Italian seasoning: A hint of herbs brings subtle warmth and an herby aroma without overwhelming the soup.
- White jasmine rice: This fragrant rice keeps its shape and cooks up fluffy—no soggy grains here!
- Heavy or whipping cream: For ultimate silkiness and indulgence—don’t substitute with milk if you can help it.
- Uncooked chicken breasts: Cut into bite-sized pieces so they cook gently and stay perfectly tender.
- Salt & pepper: Season generously at the end to bring all the flavors together.
Variations
One of my favorite things about Creamy Chicken and Rice Soup is just how endlessly adaptable it is. Whether you’re working with what’s in the fridge or catering to dietary needs, it’s easy to switch things up!
- Swap the Rice: Try wild rice or brown rice for a slightly nutty flavor and more bite—just adjust the simmer time accordingly.
- Make It Dairy-Free: Substitute canned coconut milk or plain unsweetened oat creamer for the heavy cream to keep the soup silky without any dairy.
- Add Extra Veggies: Toss in a handful of baby spinach or chopped kale right at the end for added color, nutrition, and freshness.
- Switch the Protein: Use leftover rotisserie chicken, turkey, or even cooked sausage if you have it on hand—the soup is equally delicious!
How to Make Creamy Chicken and Rice Soup
Step 1: Sauté the Veggies
Start by heating olive oil in your favorite large soup pot over medium-high heat. Add the celery, carrots, and onion, and sauté for about 5–7 minutes, stirring every so often until the veggies are fragrant and beginning to soften. This patient step is what brings out their natural sweetness and depth for your Creamy Chicken and Rice Soup.
Step 2: Add Garlic and Flour
Sprinkle in the minced garlic and flour, stirring well for about a minute. This creates an aromatic base and ensures the flour loses its raw taste. The flour will help the soup thicken later, giving it that classic creamy finish!
Step 3: Deglaze and Add Liquids
Pour in your chicken broth gradually, making sure to stir and scrape up those flavorful browned bits from the bottom—this is liquid gold for your finished soup. Once the flour is fully dissolved, stir in the Italian seasoning, uncooked jasmine rice, and heavy cream. Give it all a gentle mix to combine.
Step 4: Simmer
Turn up the heat to high and bring the soup to a low boil. As soon as you see gentle bubbles, reduce the heat to maintain a steady simmer and cover the pot with the lid slightly askew. Let everything mingle for 10 minutes, stirring occasionally so the rice doesn’t stick to the bottom.
Step 5: Add Chicken and Finish
Gently stir in your bite-sized chicken pieces and let the soup simmer for another 7–10 minutes. Both the chicken and the rice will finish cooking right in the pot. Once the chicken is fully cooked and the rice tender, season your Creamy Chicken and Rice Soup generously with salt and pepper. If you like a thinner consistency, just splash in a bit more chicken broth.
Pro Tips for Making Creamy Chicken and Rice Soup
- Rice Wisdom: For the creamiest texture, use white jasmine rice and add it uncooked—this way, it gently thickens the soup as it cooks.
- Sauté for Sweetness: Don’t rush the veggie sauté—the longer you cook the mirepoix, the more natural sweetness you unlock for the whole pot.
- Creamy—but Not Heavy: Add the cream after the broth and before a full boil for that silky, rich flavor without any risk of curdling.
- Adjust as You Go: The rice will soak up extra broth as it sits, so keep extra chicken broth on hand to loosen up leftovers or get your desired consistency.
How to Serve Creamy Chicken and Rice Soup
Garnishes
Give your bowl of Creamy Chicken and Rice Soup the finishing touch it deserves with a sprinkling of finely chopped fresh parsley or chives for freshness and a pop of color. For extra richness, a tiny drizzle of olive oil or a quick crack of black pepper over the top always makes it feel restaurant-worthy.
Side Dishes
This soup is a meal on its own but pairs beautifully with a warm, crusty baguette or a hunk of homemade cornbread to soak up every drop. For a lighter touch, serve it alongside a simple green salad tossed in lemony vinaigrette. It’s comfort food with a fresh twist!
Creative Ways to Present
Ladle Creamy Chicken and Rice Soup into oversized mugs for cozy evenings by the fire or serve it in bread bowls for a show-stopping, edible vessel. If you’re hosting, a sprinkle of microgreens and a swirl of cream on top makes every serving look as inviting as it tastes.
Make Ahead and Storage
Storing Leftovers
Transfer cooled soup into airtight containers and keep it in the fridge for up to 4 days. The rice will continue to absorb the broth as it sits, so don’t be surprised if it thickens up overnight!
Freezing
Creamy Chicken and Rice Soup is freezer-friendly with a small tweak: for best texture, cook the rice separately and add it fresh when reheating. Freeze the cooled soup (without the rice) for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Gently warm the soup on the stovetop over medium-low heat, adding splashes of chicken broth or cream as needed to restore that perfect silky consistency. Stir occasionally to prevent sticking, and always taste for seasoning—you might need a little pinch of salt to refresh the flavors.
FAQs
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Can I use cooked rice instead of raw?
Absolutely! If you have cooked rice on hand, simply stir it in near the end—right after the chicken is cooked through. It won’t thicken the Creamy Chicken and Rice Soup quite as much, so you may want to use a little less broth for a heartier texture.
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What’s the best way to avoid curdling when adding cream?
Make sure to add the cream after you’ve stirred in the broth and before the soup comes to a hard boil. Keeping the heat to a gentle simmer ensures the cream incorporates smoothly and doesn’t split.
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Can I make Creamy Chicken and Rice Soup in a slow cooker?
Yes! Sauté the veggies and garlic on the stovetop, then transfer everything but the cream to the slow cooker. Cook on low for 4–5 hours (or until chicken and rice are tender), stir in the cream at the end, and season to taste.
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How do I prevent the rice from getting mushy?
If you prefer firmer rice in your soup, cook the rice separately and add it to individual bowls just before serving. This way, each bowl of Creamy Chicken and Rice Soup stays creamy and the grains don’t over-soften overnight.
Final Thoughts
If you’ve been searching for that heartwarming, silky-smooth bowl of goodness, this Creamy Chicken and Rice Soup just may become your new go-to comfort meal. I hope you give it a try soon—there’s truly nothing quite like homemade soup made with love and simple ingredients. Enjoy every spoonful!
Print
Creamy Chicken and Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy chicken and rice soup that is perfect for chilly days. This hearty soup is filled with tender chicken, aromatic vegetables, and fluffy jasmine rice in a rich and creamy broth.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 stick celery, chopped finely
- 2 medium carrots, peeled & chopped finely
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons flour
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 3/4 cup uncooked white jasmine rice
- 1 cup heavy/whipping cream
- 1 pound uncooked chicken breasts, cut into bite-size pieces/strips
- Salt & pepper to taste
Instructions
- Sauté Vegetables: Add the olive oil, celery, carrots, and onion to a soup pot over medium-high heat. Sauté for 5-7 minutes, stirring occasionally.
- Add Flour & Broth: Stir in the garlic and flour and cook for about a minute. Slowly pour in the broth and stir/scrape up the browned bits from the bottom of the pot until the flour has dissolved.
- Add Seasonings & Rice: Stir in the Italian seasoning, rice, and cream. Bring the soup to a gentle boil, then simmer for 10 minutes, stirring occasionally.
- Cook Chicken: Add the chicken and cook for another 7-10 minutes or until the chicken and rice are both cooked. Season with salt & pepper to taste.
- Adjust Consistency: Add more broth if desired for a thinner soup. Cook rice separately if making ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 115mg
