This creamy chicken and rice soup is the ultimate comfort meal, perfect for chilly evenings or when you need a cozy hug in a bowl. It’s luxuriously creamy with tender chicken, soft rice, and savory vegetables in a rich broth. This straightforward recipe delivers deep flavor and satisfaction with minimal effort.
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Why You’ll Love This Creamy Chicken and Rice Soup
- Ultimate comfort food: Rich, creamy, and deeply satisfying.
- Incredibly versatile: Swap veggies or use leftover chicken easily.
- Fantastic leftovers: Flavors meld overnight for even better taste.
- One-pot wonder: Less cleanup, more time to enjoy.
Ingredients & Tools
- 2 tbsp olive oil or butter
- 1 large onion, finely chopped
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 450 g boneless, skinless chicken thighs or breasts
- 1.5 litres chicken broth (low sodium if possible)
- 1 tsp dried thyme
- 2 bay leaves
- 150 g long-grain white rice, uncooked
- 240 ml heavy cream (or half-and-half for a lighter option)
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: A large soup pot or Dutch oven (around 5–6 quarts), a wooden spoon, and a sharp knife.
Notes: Using good-quality chicken broth really makes a difference here—it forms the base of your soup’s flavor. And don’t skip the fresh garlic and herbs; they add that aromatic depth that makes this soup so irresistible.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 24 g |
| Fat: | 22 g |
| Carbs: | 32 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs or breasts? Thighs stay juicier and more flavorful during simmering, but breasts work well too—just be careful not to overcook them. You can also use rotisserie chicken to save time.
- What kind of rice is best? Long-grain white rice like jasmine or basmati holds its shape nicely. Avoid quick-cook or minute rice, as it can turn mushy. If you prefer brown rice, par-cook it separately before adding.
- Can I make it lighter? Absolutely. Swap the heavy cream for half-and-half or whole milk, though the soup will be less rich. You can also add more vegetables like peas or spinach for extra nutrition.
- Don’t rush the veggie sauté. Taking a few extra minutes to soften the onions, carrots, and celery builds a sweet, savory foundation that makes the soup taste homemade and deeply flavorful.
How to Make Creamy Chicken and Rice Soup
Step 1: Start by heating the olive oil or butter in your large soup pot over medium heat. Once it’s shimmering, add the chopped onion, carrots, and celery. You’ll want to sauté these for about 6–8 minutes, stirring occasionally, until the onions are translucent and the carrots have softened slightly. This step is crucial—it’s where you build the flavor base, so don’t rush it. The aroma at this point is just incredible.
Step 2: Add the minced garlic and cook for another minute, just until it’s fragrant. Be careful not to burn the garlic, as it can turn bitter. Then, push the vegetables to the side and add the chicken pieces to the pot. Season them with a pinch of salt and pepper, and sear for 2–3 minutes on each side until they’re lightly browned. They don’t need to be cooked through yet—just getting some color for extra flavor.
Step 3: Pour in the chicken broth, and add the dried thyme and bay leaves. Give everything a good stir, scraping up any browned bits from the bottom of the pot—that’s pure flavor right there. Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. The chicken should be cooked through and tender at this point.
Step 4: Remove the chicken from the pot and place it on a cutting board. Stir the uncooked rice into the simmering broth, cover the pot again, and let it cook for 15–18 minutes. You’ll notice the rice absorbing the liquid and becoming tender. Meanwhile, shred or chop the chicken into bite-sized pieces using two forks or a knife.
Step 5: Once the rice is cooked, return the shredded chicken to the pot. Pour in the heavy cream, and stir gently to combine. Let the soup heat through for another 3–4 minutes, but avoid boiling it after adding the cream—you want it creamy, not curdled. Taste and adjust the seasoning with more salt and pepper if needed. The soup should be thick, creamy, and perfectly balanced.
Step 6: Remove the pot from the heat and discard the bay leaves. Ladle the soup into bowls and garnish with fresh parsley if you like. Serve it hot, maybe with a slice of crusty bread for dipping… because honestly, that’s just non-negotiable.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Not recommended—cream can separate and rice turns mushy.
- Reviving: Thin with warm broth or water when reheating if too thick.
Serving Suggestions
Complementary Dishes
- A simple green salad with a tangy vinaigrette — The crisp, acidic notes cut through the richness of the soup and refresh your palate between bites.
- Warm, crusty bread or garlic bread — Perfect for sopping up every last bit of that creamy broth. It adds a lovely textural contrast too.
- Roasted asparagus or green beans — Their slight char and earthy flavor complement the soup’s creaminess without overpowering it.
Drinks
- A crisp, chilled Chardonnay or Sauvignon Blanc — The bright acidity and citrus notes balance the soup’s richness beautifully.
- Sparkling water with a squeeze of lemon — Effervescent and refreshing, it cleanses the palate and keeps each spoonful feeling light.
- Hot herbal tea like chamomile or peppermint — Cozy and calming, it extends the comfort factor of the meal, especially on a chilly evening.
Something Sweet
- Classic lemon bars — Their zesty, tangy sweetness is a lovely contrast to the savory, creamy soup.
- Warm apple crisp with vanilla ice cream — The spiced apples and cold ice cream create a comforting, homey finish to the meal.
- Shortbread cookies and a cup of coffee — Simple, buttery, and not too sweet—they’re the perfect little treat to round things off.
Top Mistakes to Avoid
- Overcooking the rice. If you let the rice simmer too long, it can turn mushy and absorb too much liquid, leaving you with a thick, porridge-like soup instead of a brothy one.
- Adding the cream too early or at a boil. High heat can cause the cream to curdle or separate. Always stir it in at the end, off the heat, and just warm it through gently.
- Skipping the step of browning the chicken. That quick sear adds a ton of flavor to both the chicken and the broth. It only takes a few minutes but makes a big difference.
- Not seasoning as you go. Season the vegetables and chicken lightly at each stage. Soup needs layers of seasoning to taste balanced and delicious in the end.
Expert Tips
- Tip: For an even richer flavor, use a combination of butter and olive oil to sauté the vegetables. The butter adds depth, while the oil prevents burning.
- Tip: If the soup thickens too much upon standing, thin it with a splash of warm broth or water when reheating. Rice continues to absorb liquid over time.
- Tip: For a herbaceous twist, stir in a tablespoon of fresh chopped dill or tarragon along with the cream. It brightens up the entire dish.
- Tip: To make this soup ahead, prepare everything but hold the rice and cream. Add them when reheating to keep the rice from getting bloated and the cream fresh.
- Tip: If you prefer a thicker soup, make a quick slurry with a tablespoon of cornstarch and two tablespoons of cold water. Stir it in during the last few minutes of cooking.
FAQs
Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time. Brown rice takes longer to cook and can make the soup too thick if added directly. I recommend cooking the brown rice separately according to package directions, then adding it to the soup at the end, just before the cream. This way, you keep the perfect texture and avoid a stodgy result.
How long does this soup keep in the fridge?
It will stay fresh in an airtight container for up to 4 days. The rice will continue to absorb liquid, so you might need to add a little broth or water when reheating. Gently warm it on the stove over low heat, stirring occasionally, to maintain the creamy consistency.
Can I freeze creamy chicken and rice soup?
I don’t recommend freezing this particular version. Cream-based soups can separate and become grainy upon thawing, and the rice tends to get mushy. If you want a freezer-friendly option, make the soup without the cream and rice, freeze that base, and then add freshly cooked rice and cream when you reheat.
What can I use instead of heavy cream?
For a lighter option, half-and-half or whole milk work, though the soup will be less rich. For a dairy-free version, canned coconut milk adds a lovely subtle sweetness and creaminess. Just be aware it will impart a slight coconut flavor.
My soup is too thick. How can I fix it?
No worries—this happens! Simply stir in a bit of warm chicken broth or water, a splash at a time, until it reaches your desired consistency. Heat it through gently after adjusting. Remember, the soup will thicken as it sits, so it’s better to start slightly thinner.
Creamy Chicken And Rice Soup
Make the best Creamy Chicken and Rice Soup with this easy one-pot recipe. Tender chicken, soft rice, and rich broth create the ultimate comfort meal. Get the recipe now!
Ingredients
For the Ingredients
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2 tbsp olive oil or butter
-
1 large onion (finely chopped)
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3 carrots (peeled and diced)
-
3 celery stalks (diced)
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3 cloves garlic (minced)
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450 g boneless, skinless chicken thighs or breasts
-
1.5 litres chicken broth (low sodium if possible)
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1 tsp dried thyme
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2 bay leaves
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150 g long-grain white rice (uncooked)
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240 ml heavy cream (or half-and-half for a lighter option)
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Salt and black pepper (to taste)
-
Fresh parsley (for garnish (optional))
Instructions
-
Start by heating the olive oil or butter in your large soup pot over medium heat. Once it’s shimmering, add the chopped onion, carrots, and celery. You’ll want to sauté these for about 6–8 minutes, stirring occasionally, until the onions are translucent and the carrots have softened slightly. This step is crucial—it’s where you build the flavor base, so don’t rush it. The aroma at this point is just incredible.01
-
Add the minced garlic and cook for another minute, just until it’s fragrant. Be careful not to burn the garlic, as it can turn bitter. Then, push the vegetables to the side and add the chicken pieces to the pot. Season them with a pinch of salt and pepper, and sear for 2–3 minutes on each side until they’re lightly browned. They don’t need to be cooked through yet—just getting some color for extra flavor.02
-
Pour in the chicken broth, and add the dried thyme and bay leaves. Give everything a good stir, scraping up any browned bits from the bottom of the pot—that’s pure flavor right there. Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. The chicken should be cooked through and tender at this point.03
-
Remove the chicken from the pot and place it on a cutting board. Stir the uncooked rice into the simmering broth, cover the pot again, and let it cook for 15–18 minutes. You’ll notice the rice absorbing the liquid and becoming tender. Meanwhile, shred or chop the chicken into bite-sized pieces using two forks or a knife.04
-
Once the rice is cooked, return the shredded chicken to the pot. Pour in the heavy cream, and stir gently to combine. Let the soup heat through for another 3–4 minutes, but avoid boiling it after adding the cream—you want it creamy, not curdled. Taste and adjust the seasoning with more salt and pepper if needed. The soup should be thick, creamy, and perfectly balanced.05
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Remove the pot from the heat and discard the bay leaves. Ladle the soup into bowls and garnish with fresh parsley if you like. Serve it hot, maybe with a slice of crusty bread for dipping… because honestly, that’s just non-negotiable.06
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