Creamy Chicken and Rice Soup is a comforting bowl full of tender chicken, soft rice, and a rich, velvety broth that feels like a warm hug. The creamy texture blends perfectly with gentle spices and a hint of sweetness from the cooked veggies, making it a simple but satisfying meal. It’s the kind of soup that makes you feel cozy on a chilly day without needing a lot of fuss.
I love making this soup when I want something easy but still filling. The best part is how the rice soaks up all that creamy goodness, making every spoonful hearty and smooth. I usually cook up some extra chicken to toss in, and you can always swap in your favorite herbs to keep it feeling fresh or familiar. It’s a recipe that makes the house smell amazing and has everyone asking for seconds.
One of my favorite ways to enjoy this soup is with a slice of crusty bread on the side to soak up every last bit. It’s perfect for a quiet night at home or when friends drop by and want something homemade and simple. Honestly, I think creamy chicken and rice soup feels like a little bit of love in a bowl—warm, gentle, and just what you need when you want to feel good.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast is great for tender chunks in the soup. Leftover roast chicken or rotisserie chicken works well and saves time.
Rice: White rice cooks quickly and softens nicely. Wild rice adds chewiness and flavor but takes longer to cook. You can swap rice for quinoa for a protein boost.
Heavy Cream or Half-and-Half: Heavy cream makes the soup rich and velvety. For a lighter option, use half-and-half or coconut milk to keep it creamy but lower in fat.
Herbs (Thyme & Parsley): Fresh herbs offer brighter flavors, but dried herbs are convenient and still tasty. Feel free to add other herbs like rosemary or basil based on your preference.
Vegetables: Onion, celery, carrots, and garlic form the soup’s flavor base. You can add peas, corn, or mushrooms for extra texture and sweetness.
How Do I Make the Soup Creamy Without Curds or Separation?
To keep the soup smooth after adding cream, avoid boiling it. Here’s how to do it:
- Lower your heat to low after adding the cream or half-and-half.
- Stir gently and heat the soup slowly for 3-4 minutes without boiling.
- If the soup looks like it might split, remove it from the heat immediately and keep stirring until smooth.
A good tip is to temper the cream by mixing a small amount of hot soup into it first, then stir this back into the pot. This helps the cream warm gradually and prevents curdling.
Equipment You’ll Need
- Large heavy-bottomed pot – I like it because it heats evenly and prevents sticking while cooking the veggies and rice.
- Wooden spoon or silicone spatula – perfect for stirring without scratching the pot and helping you mix ingredients smoothly.
- Measuring cups and spoons – to accurately add broth, cream, and rice for consistent results.
- Cutting board and sharp knife – for chopping vegetables quickly and safely.
- Soup ladle – easy for serving warm, comforting bowls of soup.
Flavor Variations & Add-Ins
- Use cooked turkey or ham instead of chicken for a different meaty flavor – it’s great for leftovers or a twist on the original.
- Add diced potatoes or sweet potatoes for extra heartiness and sweetness.
- Stir in chopped spinach, kale, or other greens at the end for added color and nutrients.
- Sprinkle with cheese like shredded cheddar, Parmesan, or a dollop of sour cream for extra creaminess and flavor.
Creamy Chicken and Rice Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup uncooked rice (white or a mix with wild rice)
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme (or 2-3 sprigs fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon lemon juice or a splash of white wine
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 30 minutes to cook, making the total time close to 40 minutes. It’s a quick and easy way to enjoy a comforting, creamy meal that’s perfect for chilly days!
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat olive oil or butter in a large pot over medium heat. Add onion, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until the veggies soften.
2. Add Garlic:
Stir in the minced garlic. Cook for another minute until fragrant, but don’t let it brown.
3. Cook the Rice:
Pour in chicken broth and bring the pot to a boil. Stir in the rice and thyme. Reduce heat to medium-low and simmer uncovered for about 20 minutes, until rice is cooked.
4. Add Chicken:
Mix in the cooked chicken and cook gently for 5 more minutes to warm through.
5. Stir in Cream:
Slowly pour the heavy cream or half-and-half into the soup, stirring continuously. Cook on low heat for 3-4 minutes—just enough to heat without boiling, so the soup stays creamy.
6. Season and Finish:
Add parsley, salt, and pepper to taste. If you’d like, add a splash of lemon juice or white wine to brighten the flavors. Give it a final stir and remove from heat.
7. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh thyme or parsley if you like. Serve warm and enjoy the comforting, creamy goodness!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Substitute the Rice with Another Grain?
Absolutely! Quinoa, barley, or even small pasta shapes can work well. Keep in mind that cooking times may vary, so adjust accordingly.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to keep the cream from separating.
Can I Make This Soup Ahead of Time?
Yes, it’s great for meal prep! Just wait to add the cream until you reheat the soup to keep it fresh and prevent curdling.