This Creamy Chicken and Rice Soup is more than just dinner—it’s a bowl of comfort. With tender chicken, hearty vegetables, and a creamy, savory broth, it’s perfect for weeknights, cozy evenings, or rainy days. Made with simple pantry staples, this soup comes together in under an hour and warms both the stomach and soul.
Why You’ll Love This Recipe
- Quick and easy weeknight meal
- Creamy, rich, and satisfying
- Packed with vegetables and protein
- Flexible with dairy or dairy-free options
- Freezer-friendly for meal prep
Ingredients
Main Ingredients
- Shredded cooked chicken (2 cups) – Rotisserie chicken works perfectly
- Uncooked long grain white rice (1 cup) – Adds heartiness
- Olive oil or butter (1 tbsp) – For sautéing vegetables
- Medium onion (1, diced) – Adds flavor depth
- Garlic cloves (2, minced) – Aromatic and savory
- Carrots (2, sliced) – Sweetness and texture
- Celery stalks (2, chopped) – Adds crunch and flavor
- Chicken broth (6 cups) – Base of the soup
- Heavy cream or half-and-half (1 cup) – Creamy texture
- Dried thyme (1 tsp) – Herbaceous aroma
- Salt and black pepper (to taste) – Seasoning
Optional Garnish
- Baby spinach – Stirred in at the end for extra greens
- Fresh parsley – Chopped, for garnish
Equipment Needed
- Large pot
- Knife and cutting board
- Wooden spoon
- Measuring cups and spoons
How to Make Creamy Chicken and Rice Soup
Step 1: Sauté the Vegetables
Heat olive oil or butter in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened.
Step 2: Toast the Rice
Stir in the uncooked rice and dried thyme. Cook for 2 minutes to lightly toast the rice, which adds extra flavor.
Step 3: Simmer the Soup
Pour in the chicken broth and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes, or until the rice is tender.
Step 4: Add Chicken and Cream
Stir in the shredded chicken and heavy cream. Simmer uncovered for an additional 10 minutes until slightly thickened.
Step 5: Season and Serve
Season with salt and black pepper to taste. Optionally stir in baby spinach or top with fresh parsley. Serve warm.
Tips for Success
- Use cooked rice to reduce cooking time; reduce broth slightly if doing so
- Swap heavy cream with half-and-half, coconut milk, or dairy-free alternatives
- Freeze soup before adding cream for best texture
- Taste and adjust seasoning before serving
- Use rotisserie chicken for maximum flavor and convenience
Recipe Variations
- Vegetarian Version: Use vegetable broth and skip the chicken; add beans for protein
- Spicy Twist: Add a pinch of red pepper flakes or hot sauce
- Low-Carb Option: Replace rice with cauliflower rice
- Extra Veggies: Add peas, zucchini, or green beans for more nutrition
Serving Suggestions
Serve with crusty bread, garlic bread, or a simple side salad. Top with shredded cheese for extra indulgence.
FAQs
Can I use leftover chicken?
Yes, any cooked chicken works.
Can I make this dairy-free?
Yes, swap heavy cream with coconut milk or a plant-based cream alternative.
How long does it keep?
Store in the refrigerator for up to 3 days or freeze before adding cream.
Can I use pre-cooked rice?
Yes, reduce broth slightly and add rice towards the end to avoid overcooking.
Creamy Chicken and Rice Soup
- Total Time: 40 minutes
- Yield: 6 bowls
Description
This creamy chicken and rice soup is a comforting bowl perfect for weeknight dinners or cozy rainy days. Tender chicken, creamy broth, and perfectly cooked rice come together in this rich and satisfying soup.
Ingredients
- 2 cups shredded cooked chicken (rotisserie works well)
- 1 cup uncooked long grain white rice
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp dried thyme
- Salt and black pepper, to taste
- Optional garnish: baby spinach, fresh parsley
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté 5–7 minutes until vegetables are softened.
- Stir in rice and dried thyme. Cook 2 minutes to lightly toast the rice.
- Pour in chicken broth, bring to a boil, then reduce heat. Cover and simmer 20 minutes until rice is tender.
- Add shredded chicken and heavy cream. Stir and simmer uncovered 10 minutes until slightly thickened.
- Season with salt and black pepper. Optionally stir in baby spinach or top with fresh parsley. Serve warm.
Notes
- Use cooked rice to speed up preparation, reducing broth slightly.
- Swap heavy cream with half-and-half, coconut milk, or dairy-free alternative.
- For best freezing results, freeze before adding cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Final Thoughts
This Creamy Chicken and Rice Soup is the ultimate comfort food. It’s easy to make, packed with flavor, and perfect for nourishing the soul. Make a big pot, enjoy leftovers, and savor every creamy, comforting spoonful.
