Hey everyone, Jason Griffith here! There’s nothing quite like a warm, creamy bowl of soup to make you feel cozy and comforted. This Creamy Chicken and Rice Soup is the ultimate comfort food, a classic recipe that tastes like a hug in a bowl. It’s rich, savory, and incredibly satisfying, with tender chicken, fluffy rice, and a velvety broth that is pure perfection. This is the kind of soup you make on a chilly evening or when you’re feeling under the weather—it’s simple, nourishing, and always hits the spot.
I first started making this soup when I was looking for a go-to chicken soup recipe that was a little more substantial and creamy than the traditional version. This recipe quickly became a family favorite. The secret to its incredible flavor is the perfect balance of tender chicken, a rich broth, and just a hint of creaminess that makes it feel extra special. It’s an easy, one-pot meal that you can have on the table in under an hour, and it’s a guaranteed crowd-pleaser.
Why I Love This Recipe
What I love most about this Creamy Chicken and Rice Soup is how it manages to be both light and hearty at the same time. The tender chicken and fluffy rice make it a satisfying meal, while the creamy, flavorful broth keeps it from feeling too heavy. It’s the perfect all-in-one dish. It’s also incredibly versatile—you can easily add more vegetables like carrots, celery, or peas to make it even more nutritious.
This recipe is a true lifesaver on busy weeknights. It comes together quickly and uses simple, everyday ingredients. The savory flavor is rich and comforting, making it a meal that everyone in the family will happily devour. If you’re looking for another great chicken-based comfort food, my recipe for This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort is also a total classic.
Ingredients
- 2 tbsp unsalted butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lb boneless, skinless chicken breasts or thighs, cubed
- 6 cups low-sodium chicken broth
- 1/2 cup long-grain white rice, rinsed
- 1/2 cup heavy cream
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Swaps and Notes
- Chicken: You can use boneless, skinless chicken breasts or thighs. Thighs will give you a richer flavor and a juicier texture.
- Rice: Long-grain white rice works great, but you can also use a different type of rice, just be aware that the cooking time may vary. You can even use leftover cooked rice, adding it in during the last few minutes of cooking.
- Cream: Heavy cream gives the soup its rich, creamy texture. You can use half-and-half for a lighter version, but it won’t be as thick.
- Vegetables: Feel free to add other vegetables like peas, corn, or potatoes. Just be sure to add them at the appropriate time to ensure they cook through.
- Herbs: Fresh thyme or a bay leaf would also be a great addition for more flavor.
Directions
- Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
- Add Chicken and Broth: Add the cubed chicken to the pot and cook for 3-4 minutes, or until the outside of the chicken is no longer pink. Pour in the low-sodium chicken broth, add the dried thyme, and season with a pinch of salt and black pepper.
- Simmer: Bring the soup to a boil, then reduce the heat to a simmer. Add the rinsed rice and stir. Cover the pot and let it simmer for 15-20 minutes, or until the rice is cooked through and the chicken is tender.
- Add the Cream: Once the rice is cooked, reduce the heat to low. Stir in the heavy cream. Continue to cook for another 2-3 minutes, just to heat the cream through. Do not let the soup boil after adding the cream, as it can curdle.
- Taste and Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls, garnish with fresh chopped parsley, and serve hot.
Tips for Success
- Rinse the Rice: Rinsing the rice before adding it to the soup helps remove excess starch, which prevents the soup from becoming too gummy or thick.
- Don’t Boil the Cream: Once you add the heavy cream, keep the heat on low. Boiling the cream can cause it to separate and give the soup a grainy texture.
- Cook Chicken and Rice Together: Cooking the chicken and rice in the same pot infuses the rice with a ton of flavor from the chicken and vegetables.
- Adjust Consistency: If you prefer a thicker soup, you can make a quick slurry with a tablespoon of cornstarch and a little water and stir it into the simmering soup. If it’s too thick, simply add more chicken broth.
Serving Suggestions and Pairings
This Creamy Chicken and Rice Soup is a meal in itself, but it pairs wonderfully with some simple sides. A side of crusty bread for dipping is a must. A simple green salad would also be a great addition.
Nutritional Information (Per Serving)
Please note: This is an approximation and can vary based on the specific ingredients used.
- Calories: Approximately 350
- Protein: 30g
- Fat: 15g
- Carbohydrates: 25g
This is a hearty, protein-rich meal that will leave you feeling full and satisfied.
Storage and Leftover Tips
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The rice will continue to absorb liquid, so the soup will likely be thicker when you reheat it. To thin it out, simply add a splash of chicken broth or water. You can also freeze the soup (without the cream) for up to 3 months. When reheating, thaw it and then add the cream.
More Recipes You Will Love
If you’re a fan of simple, delicious chicken recipes, you’ll love some of my other creations. For a great weeknight dinner, my recipe for This Dorito Casserole is My Favorite Weeknight Dinner Shortcut is a lifesaver. For a lighter, fresher take on chicken, you can’t go wrong with my recipe for A Light Tangy Chicken Salad I Actually Crave and There’s No Mayo in Sight. And for a cozy, comforting dinner, you can’t go wrong with my recipe for These Chicken Enchiladas are My Go-To for Cozy Crowd-Pleasing Dinners.
Final Thoughts
This Creamy Chicken and Rice Soup is a recipe that is sure to become a staple in your kitchen. It’s a simple, classic comfort food that’s perfect for any occasion. It’s warm, cozy, and tastes like home.
I’d love to know what your favorite toppings are for soup! Let me know in the comments below. And don’t forget to follow me for more delicious recipes. Happy cooking!
Creamy Chicken and Rice Soup: A Cozy and Comforting Bowl of Soup
Ingredients
- 2 tbsp unsalted butter
- 1 lb boneless chicken breasts, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cup long-grain white rice
- 6 cups chicken broth
- 2 cup heavy cream
- 2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup frozen peas and carrots (optional)
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
- Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 3-4 minutes.
- Stir in the rice, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low and cover. Simmer for 20 minutes, or until the rice is tender.
- Stir in the heavy cream and frozen peas and carrots, if using. Allow to heat through for an additional 5 minutes.
- Adjust seasoning to taste and serve hot, garnished with fresh parsley if desired.
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