Creamy Chicken and Rice Soup is the ultimate bowl of comfort—rich, velvety, and packed with aromatic veggies, tender chicken, and satisfying rice in every spoonful. This recipe blends wholesome ingredients and a dash of old-fashioned love to create a hearty, satisfying meal you’ll crave on cozy evenings or when you need a warm hug from the inside out. Whether you’re seeking a nourishing lunch or a crowd-pleasing dinner, this soup never fails to warm both body and soul.
Ingredients You’ll Need
Gathering the ingredients for Creamy Chicken and Rice Soup is a breeze! Each component plays a starring role in creating that perfect, creamy texture and layered flavor—nothing is wasted and every little bit counts toward making this classic shine.
- Butter: Adds a luscious richness and helps sauté the vegetables to mellow sweetness.
- Olive oil: Balances the butter and adds a subtle grassy flavor for a well-rounded base.
- Yellow onion: The aromatic backbone, offering depth and a gentle sweetness to the soup.
- Garlic: Infuses the broth with irresistible savory undertones.
- Carrots: Provide a hint of sweetness and beautiful color in every bite.
- Celery: Adds a classic touch and aromatic crunch, building out the classic soup flavor.
- Dried thyme: Offers herbal earthiness, just the right note to complement the chicken.
- Dried parsley: Brings brightness and a touch of green to liven up the bowl.
- Black pepper: Brings gentle heat without overwhelming the delicate flavors.
- Salt: Enhances and ties all those flavors together beautifully.
- All-purpose flour: Helps thicken the soup to that dreamy, creamy consistency.
- Low-sodium chicken broth: Forms the flavorful, rich backbone of the soup, giving you all the savory goodness without excess salt.
- Long-grain white rice: Soaks up the flavorful broth, delivering perfect tenderness inside every spoonful.
- Cooked shredded chicken: Rotisserie works great for convenience, offering juicy, tender protein and extra flavor.
- Heavy cream: The secret to silky, ultra-creamy texture—utterly luxurious!
- Whole milk: Balances the richness of the cream and ensures a lovely, pourable soup.
How to Make Creamy Chicken and Rice Soup
Step 1: Sauté the Aromatics
Start by placing a large pot or Dutch oven over medium heat. Melt the butter and olive oil together until shimmering—this blend is your ticket to both flavor and good sautéing. Toss in the diced onion, minced garlic, sliced carrots, and celery. Sauté for about five minutes, stirring occasionally, until the vegetables just begin to soften and the kitchen smells absolutely heavenly.
Step 2: Add Herbs and Seasonings
Sprinkle in the dried thyme, parsley, black pepper, and salt. Give everything a good stir so the veggies are coated with those lovely herbs and spices. You’ll notice the aroma starts to deepen and develop—a promise of all the flavor headed your way.
Step 3: Make a Roux
With your vegetables nicely softened, it’s time for the magic of thickening. Sprinkle the flour evenly over the sautéed vegetables. Stir well, allowing the flour to coat everything. Cook for one to two minutes; this gets rid of that raw flour taste and lays the foundation for a lusciously creamy soup.
Step 4: Add Broth and Rice
Slowly pour in the chicken broth, whisking constantly to avoid any lumps. Watch as the soup base transforms into a gorgeously smooth mixture. Add the rice and give everything a thorough stir. Bring the soup up to a boil, then immediately reduce the heat to low, cover with a lid, and let it simmer for about 20 minutes—just long enough for the rice to become tender and perfect.
Step 5: Stir in Chicken, Cream, and Milk
Uncover the pot and add the cooked shredded chicken, heavy cream, and whole milk. Stir well to combine and simmer uncovered for another 5 to 10 minutes. The soup will thicken and turn irresistibly rich as everything melds together. Taste and adjust seasoning if needed. Then get ready—your Creamy Chicken and Rice Soup is just about ready to be ladled up and enjoyed.
How to Serve Creamy Chicken and Rice Soup
Garnishes
Give your bowl of Creamy Chicken and Rice Soup a restaurant-worthy finish! Try a sprinkle of fresh parsley for brightness, a crack of black pepper, or even a swirl of cream for a beautiful touch. For extra color and a hint of crunch, a few sliced green onions or a dusting of smoked paprika are simple but fabulous options.
Side Dishes
Pair your soup with a thick slice of crusty bread—perfect for dipping into the creamy broth. A light side salad or simple garlic bread also work brilliantly by adding freshness and crunch to complement the soup’s velvety richness.
Creative Ways to Present
Serve Creamy Chicken and Rice Soup in rustic soup bowls or bread bowls for extra coziness. For dinner parties, offer mini portions in teacups or small mugs as an appetizer, complete with tiny spoons for that adorable factor. Layer your table with cheerful linens and let the steaming bowls take center stage.
Make Ahead and Storage
Storing Leftovers
To store leftover Creamy Chicken and Rice Soup, let it cool to room temperature before transferring it to airtight containers. Store in the fridge for up to 4 days. The rice will continue to soak up liquid, so your soup will thicken—just stir in a splash of broth or milk before reheating to restore its creamy texture.
Freezing
This soup can be frozen, but keep in mind that dairy-based soups may sometimes separate after thawing. For best results, freeze portions in airtight containers for up to 2 months, leaving a little headspace for expansion. When ready to enjoy, thaw overnight in the refrigerator and reheat gently, stirring in more milk or broth if it looks too thick.
Reheating
Reheat Creamy Chicken and Rice Soup on the stovetop over medium-low heat, stirring occasionally until hot and steaming. Add a bit of milk or chicken broth if it needs loosening up. Avoid boiling, as high heat can cause the dairy to separate. Alternatively, microwave in short bursts, stirring every minute or so until warmed through.
FAQs
Can I use leftover rotisserie chicken for Creamy Chicken and Rice Soup?
Absolutely! Leftover rotisserie chicken makes this soup both easy and extra flavorful. Simply remove the skin and bones, then shred the meat to the desired size before adding during the final simmer.
What type Soup
Long-grain white rice is classic for a tender, never-mushy result, but you can substitute wild rice or brown rice. Just remember that heartier grains take longer to cook, so adjust your simmering time accordingly.
Can I make Creamy Chicken and Rice Soup gluten-free?
Yes! Just swap the all-purpose flour for your favorite gluten-free blend. The soup thickens beautifully and you won’t miss out on a bit of the creamy, satisfying texture.
How can I lighten up the soup?
For a lighter version, use half-and-half or whole milk instead of heavy cream. You could also add more vegetables or try using boneless, skinless chicken breast for less fat without losing flavor.
Is it possible to add extra vegetables?
Of course! This soup is wonderfully flexible. Add mushrooms, spinach, corn, or peas during the last few minutes of cooking for a boost of nutrition, color, and flavor.
Final Thoughts
There’s just something magical about Creamy Chicken and Rice Soup—a recipe that always earns seconds and appreciative smiles. I hope this simple, heartwarming dish finds its way into your regular meal rotation, and brings cozy, delicious comfort to your table any time you need it.
Print
Creamy Chicken and Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Creamy Chicken and Rice Soup, packed with tender chicken, hearty vegetables, and a rich, velvety broth. This easy-to-make soup is perfect for cold days or when you’re craving a cozy, satisfying meal.
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup long-grain white rice
- 2 cups cooked shredded chicken (such as rotisserie)
- 1 cup heavy cream
- 1 cup whole milk
Instructions
- Sauté Vegetables: In a large pot, heat butter and olive oil. Sauté onion, garlic, carrots, and celery until softened.
- Add Seasonings: Stir in thyme, parsley, pepper, and salt. Sprinkle flour, cook to eliminate raw taste.
- Make Soup: Whisk in chicken broth, add rice. Simmer until rice is tender.
- Finish Soup: Stir in chicken, cream, and milk. Simmer until thickened. Adjust seasoning and serve.
Notes
- For a lighter version, use half-and-half instead of cream.
- Wild rice or brown rice can be used but with longer cooking times.
- Leftovers thicken—add broth or milk when reheating.
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