This creamy chicken and rice soup is a comforting, hearty dish perfect for chilly days or when you need something warm and satisfying. It combines tender chicken, soft rice, and a rich, creamy broth flavored with aromatic vegetables and herbs.
Why You’ll Love This Recipe
This soup is simple to make and uses everyday ingredients, making it perfect for weeknight cooking. It’s filling without being too heavy, and the creamy texture pairs beautifully with the wholesome chicken and rice. It’s also very adaptable, allowing you to customize it based on what you have on hand. Plus, it reheats well, making it ideal for leftovers or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
500 g boneless, skinless chicken breast or thighs
1 cup uncooked white rice
6 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup heavy cream
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons fresh parsley, chopped
Directions
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5–7 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Add the chicken, chicken broth, salt, pepper, thyme, and oregano. Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes.
Remove the chicken from the pot, shred it using two forks, and return it to the soup.
Add the uncooked rice to the pot and let it simmer for another 15–20 minutes, or until the rice is tender.
In a separate small pan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in the heavy cream, stirring constantly until smooth and slightly thickened.
Pour the cream mixture into the soup and stir well. Let it simmer for another 5 minutes until the soup becomes creamy.
Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Servings and timing
Servings: 4 to 6 servings
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Variations
You can substitute brown rice for white rice, though it will require a longer cooking time. For a lighter version, use milk instead of heavy cream. Adding mushrooms or spinach can bring extra flavor and nutrition. You can also use leftover cooked chicken or rotisserie chicken to save time.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep in mind that the rice will absorb more liquid as it sits, so you may need to add extra broth when reheating.
To reheat, warm the soup gently on the stove over medium heat, stirring occasionally. You can also reheat it in the microwave in short intervals, stirring between each.
FAQs
Can I freeze creamy chicken and rice soup?
Yes, but the texture may change slightly due to the cream and rice. For best results, freeze before adding the cream and add it when reheating.
Can I use cooked rice instead of uncooked?
Yes, simply add cooked rice toward the end of cooking and reduce the simmering time.
What type of rice works best?
White rice is ideal for this recipe because it cooks quickly and has a soft texture.
Can I make this soup dairy-free?
Yes, substitute the cream with a plant-based alternative and use oil instead of butter.
How do I thicken the soup more?
You can add a bit more roux or let the soup simmer longer to reduce.
Can I use chicken thighs instead of breasts?
Absolutely, chicken thighs add more flavor and remain very tender.
Is this soup gluten-free?
Not as written, but you can replace the flour with a gluten-free alternative.
Can I add more vegetables?
Yes, vegetables like peas, corn, or spinach work very well.
Why is my soup too thick?
The rice absorbs liquid over time. Just add more broth when reheating.
Can I make this in advance?
Yes, it’s a great make-ahead meal. Prepare it a day ahead and reheat before serving.
Conclusion
Creamy chicken and rice soup is a classic comfort dish that’s easy to prepare and full of flavor. With its rich texture and nourishing ingredients, it’s perfect for family meals or cozy evenings at home. You can customize it to suit your preferences, making it a versatile recipe you’ll return to again and again.
This creamy chicken and rice soup is a comforting, hearty dish featuring tender chicken, soft rice, and a rich, creamy broth with aromatic vegetables and herbs. It’s perfect for chilly days or anytime you need a warm, satisfying meal.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
500 g boneless, skinless chicken breast or thighs
1 cup uncooked white rice
6 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup heavy cream
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery for 5–7 minutes until softened.
Add garlic and cook for another minute until fragrant.
Add chicken, chicken broth, salt, pepper, thyme, and oregano. Bring to a boil, then reduce heat and simmer for 15 minutes.
Remove chicken, shred it, and return it to the soup.
Add uncooked rice and simmer for another 15–20 minutes until tender.
In a small pan, melt butter over medium heat and stir in flour to make a roux, cooking for 1–2 minutes.
Gradually whisk in heavy cream until smooth and slightly thickened.
Pour the cream mixture into the soup, stir, and simmer for 5 minutes until creamy.
Taste and adjust seasoning, then garnish with fresh parsley before serving.
Notes
Substitute brown rice for white rice, but increase cooking time.
Use milk instead of cream for a lighter version.
Add mushrooms, spinach, or other vegetables for extra nutrition.
Leftovers store in the refrigerator for up to 3 days; add extra broth when reheating as rice absorbs liquid.
Can use leftover cooked chicken or rotisserie chicken to save time.
For a gluten-free version, replace flour with a gluten-free thickener.
