Creamy Chicken and Rice Soup is a warm, comforting bowl filled with tender chicken, soft rice, and a rich, creamy broth. It’s the kind of soup that feels like a cozy hug on a chilly day, with just the right balance of creaminess and hearty ingredients to keep you satisfied.
I love making this soup when I want something soothing and easy to eat, especially when I’m feeling under the weather or just need a little extra comfort. The rice soaks up the creamy broth beautifully, and the chicken adds a nice protein boost without being heavy. Plus, it’s simple to throw together with pantry staples!
My favorite way to enjoy this soup is with a slice of crusty bread for dipping. It’s perfect for a light lunch or a relaxing dinner. Sometimes, I even sprinkle a little fresh parsley or shredded cheese on top for an extra touch. This soup always reminds me of those quiet nights at home when all you want is something warm and tasty to help you unwind.
Key Ingredients & Substitutions
Butter: This adds rich flavor and helps cook the veggies. You can swap it for olive oil or a dairy-free butter if you want a lighter or dairy-free option.
Chicken: Cooked chicken breast works best for tender bites. Rotisserie chicken is a great shortcut here, saving time without losing flavor.
Rice: White rice cooks well in soup and softens nicely. Brown rice takes longer and may stay a bit firmer, so adjust cooking time if you use it.
Heavy Cream: This gives the soup its creamy texture. Half-and-half or a mix of milk and cream cheese can work if you want a lighter soup. For dairy-free, try coconut milk.
Thyme: Fresh thyme adds a subtle earthy flavor, but dried thyme works well too. If you don’t have thyme, a bit of oregano or rosemary can be nice substitutes.
How Do You Make the Soup Creamy Without Lumps or Curdling?
The key step is making a roux with butter and flour, which thickens the soup smoothly.
- Cook the flour on the veggies for 2-3 minutes to remove the raw taste.
- Slowly whisk in chicken broth to avoid lumps.
- After adding cream, keep the heat low and avoid boiling to stop the cream from curdling.
Stir gently and heat just until warmed through after adding cream for the best texture and flavor.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and allowing plenty of room for stirring.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Measuring cups and spoons – to keep your ingredients balanced and the soup just right.
- Whisk – helps mix the flour and broth smoothly to avoid lumps in the soup.
- Knife and cutting board – for chopping veggies and chicken easily and safely.
Flavor Variations & Add-Ins
- Use turkey instead of chicken for a festive twist, especially great after the holidays.
- Add chopped spinach or kale near the end for a boost of greens and extra nutrients.
- Swap white rice for wild or brown rice for a nuttier taste and chewier texture.
- Stir in a handful of grated Parmesan cheese just before serving for a touch of richness.
How to Make Creamy Chicken and Rice Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 stalks celery, diced
- 2 medium carrots, sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 1/2 cups cooked chicken breast, shredded or diced
- 1 cup uncooked white rice
- 1 cup heavy cream (or half-and-half for lighter version)
- 1 teaspoon dried thyme (or 2-3 sprigs fresh thyme)
- Salt and black pepper, to taste
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 30 minutes to cook. Most of the cooking time is gentle simmering, so you can relax while it cooks to tender, creamy perfection.
Step-by-Step Instructions:
1. Cook The Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, carrots, and sliced mushrooms. Stir occasionally and cook until everything is soft, about 5 to 7 minutes.
2. Add Garlic and Flour:
Stir in the minced garlic and cook for 1 more minute until fragrant. Sprinkle the flour over the veggies and stir constantly for 2 to 3 minutes to make a roux that will thicken the soup and remove any floury taste.
3. Add Broth and Simmer:
Slowly whisk in the chicken broth to avoid lumps. Bring the soup to a boil, then turn the heat down to a simmer. Add the uncooked rice and thyme, cover the pot, and let it simmer until the rice is tender, about 15 to 20 minutes.
4. Add Chicken and Cream:
Stir in the cooked chicken and heavy cream, heating gently. Keep the soup on low heat and don’t let it boil, so the cream doesn’t curdle.
5. Season and Serve:
Taste the soup and add salt and black pepper to your liking. Scoop the warm soup into bowls and sprinkle fresh parsley or thyme on top. Serve hot with crusty bread if you’d like.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to fully thaw the chicken before adding it. You can thaw it safely overnight in the fridge or quickly in cold water. Cook the chicken separately, then add it to the soup during the final step.
Can I Use Brown Rice Instead of White Rice?
You can, but brown rice will take longer to cook—about 40-45 minutes. Add it earlier in the process and make sure to add extra broth if the soup gets too thick.
How Do I Store Leftovers?
Store your soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The rice may thicken the soup a bit, so add a splash of broth or water when reheating if needed.
Can I Make This Soup Dairy-Free?
Absolutely! Swap out the butter for olive oil and use coconut milk or a dairy-free cream substitute instead of heavy cream. This will keep the soup creamy while avoiding dairy.
