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 big, cozy hug on a chilly day. Simple ingredients come together to make something really special and soothing.
I love making this soup when I need something easy but satisfying. The creaminess makes it feel a little fancy, yet it’s so simple to whip up. I usually cook extra rice so it thickens up just right, giving each spoonful a wonderful texture. It’s one of those recipes where you can play around a bit—try adding some veggies or a sprinkle of fresh herbs to keep it feeling fresh.
My favorite way to serve this soup is with a slice of crusty bread or a few crunchy crackers on the side. It’s perfect for a quick lunch or a relaxing dinner when you just want to take it easy. Every time I make it, I’m reminded of family gatherings and how everyone always asks for seconds because it’s just that comforting and good.
Key Ingredients & Substitutions
Chicken: I recommend using cooked chicken breast or rotisserie chicken. It’s tender and mild, perfect for this soup. If you prefer, cooked turkey or even shredded tofu can work as substitutes.
Rice: White rice is classic here because it stays soft but doesn’t break down too much. You can use brown rice for a nuttier flavor, but it needs longer cooking or pre-cooking.
Heavy Cream or Half-and-Half: This adds the creamy texture. For a lighter option, try coconut milk or a plant-based creamer. Just add it after the soup is off heat to avoid curdling.
Vegetables: Onion, celery, and carrots form a great flavor base. Feel free to add peas or corn if you like, or swap carrots with sweet potatoes for a sweet twist.
How Do You Keep the Soup Creamy Without Curdling?
The key is to add cream or half-and-half at the end, once the soup has simmered and the heat is lowered. Boiling the soup after adding dairy can cause it to separate.
- Turn off or lower the heat to very low before stirring in the cream.
- Stir gently and heat just until warmed through, not boiling.
- If you want extra creaminess, you can mix a little flour or cornstarch with cold water to thicken the soup before adding cream.
- Remember, slow and gentle is the way to keep the soup smooth and rich.
Equipment You’ll Need
- Large pot or Dutch oven – great for cooking all the ingredients evenly and simmering the soup without crowding.
- Wooden spoon or silicone spatula – perfect for stirring gently without scratching your pot.
- Measuring cups and spoons – help keep your ingredient amounts just right for balance.
- Chef’s knife and cutting board – essential for chopping veggies and chicken neatly and safely.
- Ladle – makes serving your creamy soup neat and easy.
Flavor Variations & Add-Ins
- Add mushrooms for an earthy touch; they soak up the broth nicely and add texture.
- Swap chicken for cooked turkey or shredded rotisserie duck to change up the protein with minimal effort.
- Stir in fresh spinach or kale last minute for some green color and extra nutrients.
- Try adding a pinch of smoked paprika or cayenne for a subtle smoky or spicy kick, depending on your mood.
How to Make Creamy Chicken and Rice Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 large carrots, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup cooked white rice
- 2 cups cooked chicken, shredded or diced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to cook, giving you a total of roughly 35 minutes to enjoy a warm, creamy, and comforting chicken and rice soup.
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté the vegetables until they are soft, which usually takes about 5 to 7 minutes.
2. Add Garlic and Broth:
Stir in the minced garlic and cook for another minute until you can smell its aroma. Then pour in the chicken broth and add the cooked chicken, cooked rice, thyme, and parsley. Stir everything together well.
3. Simmer the Soup:
Let the soup simmer gently for 10 to 15 minutes. This helps the flavors mix nicely and finishes cooking the vegetables.
4. Add Cream and Season:
Turn the heat down and slowly stir in the heavy cream or half-and-half. Warm the soup, but be careful not to boil it now so the cream stays smooth and doesn’t curdle. Add salt and pepper to your taste.
5. Serve:
Serve the soup hot, optionally garnished with fresh thyme sprigs. It’s wonderful with crusty bread or crackers on the side for dipping.
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before cooking. This helps it cook evenly and keeps your soup tasty.
Can I Substitute the Rice with Another Grain?
Absolutely! Quinoa or barley work well as alternatives, but keep in mind they may require different cooking times. Pre-cook them before adding to the soup to ensure they’re tender.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth.
Can I Make This Soup Dairy-Free?
Yes! Swap the heavy cream for coconut milk or a dairy-free creamer. Add it at the end just like the cream, warming gently to avoid separation.
