There’s just something about a bowl of warm, creamy soup that feels like a hug in a bowl. This Creamy Chicken and Rice Soup is the kind of dish that turns a chilly day into a cozy one, filling your kitchen with the irresistible aroma of home-cooked comfort. Trust me, you’re going to love this—each spoonful is packed with tender chicken, hearty rice, and a velvety, flavorful broth that will have you coming back for seconds (or thirds!).
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This is the perfect go-to meal when you’re craving something easy, satisfying, and packed with flavor. Whether you’re under the weather, looking for a simple dinner solution, or just in the mood for some serious comfort food, this soup has got you covered.
Why You’ll Love This Recipe
Versatile: Whether you’re making a quick weeknight dinner or meal-prepping for the week, this soup fits the bill. It’s equally great for cozy nights in or serving at a family gathering.
Budget-Friendly: Made with simple ingredients you probably already have in your pantry, this recipe proves that comfort food doesn’t have to be expensive.
Quick and Easy: No complicated techniques here—just a simple, foolproof method that anyone can follow.
Customizable: Want to add a little spice? A pinch of cayenne or a splash of hot sauce does wonders. Prefer a chunkier texture? Adjust the amount of broth to your liking.
Crowd-Pleasing: Picky eaters? No problem! This soup is mild, creamy, and satisfying for everyone at the table.
Ingredients
Here’s what makes this soup so rich and satisfying:
Chicken Breasts: The heart of the dish, tender and juicy. You can also use rotisserie chicken for a shortcut.
Rice: A hearty addition that makes the soup extra filling. Long-grain, jasmine, or even wild rice works well.
Vegetables: Classic soup staples like carrots, celery, and onions bring in a depth of flavor.
Garlic: Because everything tastes better with a little garlic.
Chicken Broth: The base that ties everything together with a savory depth.
Heavy Cream: Gives the soup its signature creamy texture.
Butter & Flour: A simple roux thickens the soup to perfection.
Seasonings: A mix of thyme, salt, and black pepper enhances every bite.
Optional Add-Ins: Feel free to toss in mushrooms, spinach, or even a handful of shredded cheese for an extra indulgent twist.
(Note: The full ingredients list, including measurements, is provided in the recipe card below.)
Instructions
Sauté the Aromatics: In a large pot, melt butter over medium heat. Add onions, carrots, celery, and garlic, cooking until softened and fragrant.
Cook the Chicken: Add the diced chicken breasts and season with salt, pepper, and thyme. Cook until lightly browned on the outside.
Add the Broth and Rice: Pour in the chicken broth and add the rice. Stir to combine, bring to a gentle boil, then reduce the heat and let simmer.
Make It Creamy: In a separate pan, melt butter and whisk in flour to make a roux. Slowly pour in some broth from the soup, whisking continuously to avoid lumps.
Combine Everything: Stir the roux mixture back into the soup. Pour in the heavy cream and let everything simmer until thick and creamy.
Final Touches: Adjust seasoning if needed. For extra richness, stir in a handful of shredded cheese.
Serve and Enjoy: Ladle into bowls, top with fresh herbs, and serve warm!
How to Serve Creamy Chicken and Rice Soup
Fresh Salads: Pair it with a crisp green salad for a refreshing contrast.
Crusty Bread: A warm baguette or garlic bread is perfect for dipping.
Cheesy Toppings: Sprinkle some Parmesan or shredded cheddar on top.
As a Standalone: Enjoy a big, hearty bowl all on its own—pure comfort food at its finest!
Additional Tips
Prep Ahead: Chop and measure ingredients the night before for a quicker meal.
Spice It Up: A dash of smoked paprika or red pepper flakes adds a little kick.
Storage Tips: Store leftovers in an airtight container in the fridge for up to [time duration]. Reheat gently on the stove or microwave.
Make It Dairy-Free: Swap out heavy cream for coconut milk or a dairy-free alternative.
Freeze for Later: This soup freezes well! Just let it cool completely, then store it in a freezer-safe container.
FAQ Section
Q1: Can I use brown rice instead of white rice?
A1: Yes! Just note that brown rice takes longer to cook, so adjust the simmering time accordingly.
Q2: Can I make this in a slow cooker?
A2: Absolutely! Add all ingredients (except cream) to the slow cooker and cook on low for 6-8 hours. Stir in the cream at the end.
Q3: How do I thicken the soup if it’s too thin?
A3: You can add more roux, a cornstarch slurry, or let it simmer longer to reduce.
Q4: What’s the best way to reheat leftovers?
A4: Warm it on the stove over low heat, stirring occasionally. If it’s too thick, add a splash of broth.
Q5: Can I add more veggies?
A5: Of course! Mushrooms, peas, or spinach make great additions.
Q6: Is this soup gluten-free?
A6: To make it gluten-free, use cornstarch instead of flour for thickening and ensure your broth is gluten-free.
Q7: Can I make this ahead of time?
A7: Yes! Make it a day in advance and store it in the fridge. The flavors get even better overnight.
Q8: Can I use rotisserie chicken?
A8: Definitely! It’s a great shortcut. Just shred and stir it in at the end.
Q9: What’s the best way to freeze this soup?
A9: Let it cool, then freeze in airtight containers. Thaw overnight in the fridge before reheating.
Q10: Can I double this recipe?
A10: Yes! Just make sure your pot is big enough to hold everything.
Final Thoughts
This Creamy Chicken and Rice Soup is the ultimate comfort food—warm, creamy, and loaded with flavor. Whether you’re cooking for a family meal, meal-prepping for the week, or just treating yourself to something delicious, this soup is a winner every time. So grab a spoon, cozy up, and enjoy every bite! Happy cooking!
Print
Creamy Chicken and Rice Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy chicken and rice soup is a comforting, homemade recipe perfect for chilly days. Made with rotisserie chicken, tender vegetables, and a buttery thyme-infused broth, this easy dinner recipe is rich, satisfying, and packed with flavor. The secret? Enriched rice keeps the texture perfect, even for leftovers. Whether you’re craving a quick meal or a cozy soup to meal prep, this healthy recipe will hit the spot!
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1/3 cup all-purpose flour (see notes for substitutes)
- 6 cups low-sodium chicken broth
- 3/4 cup enriched or converted rice (such as Ben’s Original, see notes for other rice options)
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup half and half (or whole milk/heavy cream)
- 2 cups cooked shredded chicken (rotisserie or homemade)
- Optional: extra fresh thyme and black pepper for serving
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, carrots, and thyme. Sauté for 5-10 minutes until softened.
- Stir in the flour and cook for 1 minute, stirring constantly to coat the veggies.
- Gradually pour in the chicken broth while stirring to prevent lumps. Bring to a boil.
- Add the rice, salt, and black pepper. Reduce heat to low, cover, and simmer for 20 minutes or until the rice is fully cooked.
- Stir in the half and half and shredded chicken. Cook for a few more minutes until heated through.
- Taste and adjust seasoning if needed. Serve warm, topped with fresh thyme and black pepper if desired.
Notes
- Rice options: If using regular white rice, reduce the cooking time slightly. Brown rice requires longer cooking (about 40 minutes).
- Flour substitutes: To make it gluten-free, swap flour for cornstarch (use 1 tablespoon mixed with broth before adding).
- Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg