If you are craving something warm, hearty, and utterly satisfying, this Creamy Chicken and Rice Soup Recipe is exactly what you need. It’s a timeless comfort food that brings together tender shredded chicken, fluffy rice, and a luscious, velvety broth loaded with fresh vegetables and herbs. Every spoonful wraps you in cozy goodness, making it perfect for cozy evenings or whenever you want a little homemade love in a bowl.
Ingredients You’ll Need
Gathering your ingredients is a breeze with this recipe. Each component plays a vital role, from bringing rich flavor and texture to adding vibrant color that makes the soup as pleasing to the eyes as it is to the palate.
- Olive oil: Adds a subtle fruity aroma and helps sauté the vegetables to perfection.
- Butter: Provides creaminess and depth right from the start.
- Onion: Diced finely for sweetness and a savory base.
- Carrots: Chopped to add a touch of natural sweetness and color.
- Celery stalks: Bring fresh, crisp notes that balance the creaminess.
- Garlic cloves: Minced to infuse warmth and gentle spice.
- Dried thyme: Offers earthy, aromatic hints.
- Dried parsley: Delivers fresh herbal brightness.
- Salt: Essential for seasoning and enhancing all flavors.
- Black pepper: Adds subtle heat and complexity.
- All-purpose flour: Thickens the soup for that silky texture.
- Chicken broth: The heart of the soup, building a rich, comforting base.
- Cooked white rice: Makes the soup filling with tender grains throughout.
- Cooked shredded chicken: The star protein that keeps every bite satisfying.
- Whole milk or half-and-half: Adds a creamy finish without overpowering.
- Heavy cream (optional): For those who want to turn up the indulgence factor just before serving.
How to Make Creamy Chicken and Rice Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil and butter in a large pot over medium heat. Toss in diced onion, carrots, and celery and cook for about 5 to 6 minutes until they soften and start to smell irresistible. This step builds the flavorful foundation that will elevate your soup.
Step 2: Add Garlic and Herbs
Next, stir in minced garlic along with dried thyme and parsley. Season with salt and black pepper to taste, letting the mixture cook for about a minute. These layers of herbs and spices brighten the broth and make the aroma really sing.
Step 3: Create the Roux
Sprinkle the flour over the veggies and stir thoroughly to ensure they’re well coated. Cooking this for 1 to 2 minutes removes any raw flour taste and thickens the broth once you add the liquid, giving your soup that creamy texture it’s known for.
Step 4: Add Chicken Broth and Simmer
Slowly pour in the chicken broth while whisking constantly to prevent lumps. Bring the soup to a gentle simmer. If you’re using uncooked rice, add it now so it can cook fully in the broth over the next 15 to 18 minutes.
Step 5: Incorporate Chicken, Rice, and Dairy
If your rice is already cooked, wait until the soup has simmered for about 10 minutes before adding the cooked rice and shredded chicken. Stir in the milk or half-and-half, and let everything cook together for an additional 5 minutes. This step enriches the soup with creaminess and warms the chicken through.
Step 6: Optional Cream Boost
If you want to turn up the indulgence, stir in some heavy cream just before serving. It takes this dish from comforting to downright luxurious. Taste and adjust your seasonings to perfect the balance.
How to Serve Creamy Chicken and Rice Soup Recipe
Garnishes
Simple garnishes like fresh chopped parsley or a sprinkle of cracked black pepper add an inviting touch. You might also enjoy a dash of grated Parmesan or a few crunchy croutons for contrast. These little extras make the presentation pop and add texture.
Side Dishes
This soup pairs wonderfully with crusty bread or a warm baguette, perfect for dipping and sopping up every last bit. A crisp green salad or roasted veggies on the side can also balance the creaminess with fresh, vibrant flavors.
Creative Ways to Present
Serve the soup in rustic bowls or even inside hollowed-out sourdough bread bowls for that cozy vibe. For gatherings, consider ladling it into mini crocks or mugs for individual servings that look as delightful as they taste.
Make Ahead and Storage
Storing Leftovers
Cool the Creamy Chicken and Rice Soup Recipe to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days, where flavors will meld even more beautifully.
Freezing
This soup freezes well but keep in mind the rice can absorb liquid and become softer after thawing. Freeze in portioned containers for up to 2 months. Add a splash of broth when reheating to refresh the texture.
Reheating
Gently warm your soup over low heat on the stove, stirring occasionally. If it’s too thick, stir in additional broth or milk to get back that silky consistency. Avoid microwaving at high heat to prevent curdling.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add a nuttier flavor and chewier texture, but remember it takes longer to cook. If using uncooked brown rice, add extra cooking time to ensure it becomes tender.
Is it possible to make this soup dairy-free?
Yes, simply swap out the milk, half-and-half, and cream for your favorite plant-based milk alternatives with a mild, creamy profile, such as coconut or oat milk. The flavor will be slightly different but still delicious and creamy.
Can I use leftover rotisserie chicken in this recipe?
Definitely! Leftover rotisserie chicken is a convenient and tasty shortcut for the shredded chicken. Just make sure it’s cooked through and shredded nicely before adding to the soup.
What can I add to make the soup more nutritious?
Feel free to toss in extra veggies like spinach, peas, or mushrooms during the sautéing step. These additions boost vitamins and minerals while keeping the soup vibrant and hearty.
How thick should the soup be?
The soup should have a creamy, slightly thickened broth that coats your spoon without being too heavy. If it gets too thick, simply thin it with additional broth or milk until you reach the desired consistency.
Final Thoughts
This Creamy Chicken and Rice Soup Recipe remains one of my all-time favorites to share with friends and family. It’s the kind of dish that feels like a warm hug on a chilly day, effortlessly filling your kitchen with comforting aromas and your belly with happiness. I truly hope you give this recipe a try and discover just how simple it is to create a bowl of cozy deliciousness that everyone will love.
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: Gluten Free
Description
Creamy chicken and rice soup is a cozy, comforting classic loaded with tender chicken, hearty rice, and a rich, velvety broth. Perfect for chilly days, this one-pot meal is easy to make and filled with vegetables and herbs that bring out home-cooked flavor in every spoonful.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour (or cornstarch for gluten-free)
- 6 cups chicken broth
- 1 cup cooked white rice (or ¾ cup uncooked if cooking in soup)
- 2 cups cooked shredded chicken
- 1 cup whole milk or half-and-half
- Optional: ¼ cup heavy cream for extra richness
Instructions
- Heat Oil and Butter: In a large pot or Dutch oven, heat olive oil and butter over medium heat until melted and shimmering.
- Sauté Vegetables: Add diced onion, chopped carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened but not browned.
- Add Aromatics and Seasonings: Stir in minced garlic, dried thyme, dried parsley, salt, and black pepper. Cook for another minute to release the flavors.
- Create Roux: Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 1 to 2 minutes to remove the raw flour taste, stirring constantly to avoid burning.
- Add Chicken Broth: Gradually whisk in the chicken broth, stirring continuously to prevent lumps and create a smooth base.
- Simmer and Cook Rice: Bring the soup to a simmer. If using uncooked rice, add it now and cook for 15 to 18 minutes until the rice is tender.
- Add Cooked Ingredients: If using cooked rice, add it along with the shredded cooked chicken after the soup has simmered for about 10 minutes.
- Add Dairy and Finish: Stir in the milk or half-and-half and simmer for an additional 5 minutes to heat through and meld flavors.
- Optional Cream Addition: For extra creaminess, stir in heavy cream just before serving. Taste and adjust salt and pepper as needed.
Notes
- To make this soup gluten-free, substitute cornstarch for the flour when thickening.
- Add extra vegetables like mushrooms, spinach, or peas for added nutrition and flavor.
- The soup thickens as it cools; add more broth or water when reheating to loosen the consistency.
