There’s nothing quite like a warm, comforting bowl of soup to soothe the soul, and this Creamy Chicken and Rice Soupis the epitome of cozy deliciousness. Featuring tender chicken, fluffy rice, and subtle vegetables, all simmered in a rich, velvety broth, it’s a timeless classic that brings warmth and satisfaction to any table. Perfect for chilly days, a comforting weeknight meal, or when you need a gentle pick-me-up, this soup is easy to make and deeply satisfying.
Why I Love This Recipe
I’m a huge fan of meals that taste like they simmered all day but are actually quite straightforward to prepare, and this Creamy Chicken and Rice Soup absolutely nails it! What I truly adore is the way it combines the tender, juicy chickenand soft rice in a luscious, creamy broth. It’s incredibly hearty without being heavy, and the simple seasoning allows the wholesome flavors to truly shine. It feels like a warm hug in a bowl, comforting and nourishing. Plus, it’s a fantastic way to use up leftover chicken, making it a go-to for quick and satisfying family meals.
Ingredients:
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken broth (low-sodium recommended)
- 1 cup cooked white rice (leftover or freshly cooked)
- 2 cups cooked chicken, shredded or diced (rotisserie or leftover cooked chicken)
- ½ cup heavy cream or half-and-half
- Salt and black pepper, to taste
- Optional: 1 tbsp fresh parsley, chopped (for garnish)
Swaps and Notes
- Chicken: Cooked chicken, shredded or diced, is perfect for this recipe. A rotisserie chicken is a fantastic shortcut. You can also boil or bake chicken breasts/thighs specifically for this soup.
- Rice: Cooked white rice (like long-grain or basmati) is ideal as it prevents the soup from becoming too starchy. If you cook raw rice directly in the soup, you may need more liquid.
- Broth: Use a good quality low-sodium chicken broth to control the overall saltiness. Vegetable broth can be used for a lighter flavor.
- Creaminess: Heavy cream provides the richest, most decadent texture. Half-and-half works for a lighter version, but avoid skim milk as it may curdle.
- Vegetables: The classic mirepoix of onion, carrots, and celery forms the aromatic base. Feel free to add other quick-cooking vegetables like frozen peas, corn, or chopped green beans during the last 10 minutes of simmering.
- Aromatics: Freshly diced onion, carrots, and celery, along with minced garlic, build a robust flavor foundation.
- Seasoning: Adjust salt and pepper to taste. A pinch of dried thyme or bay leaf can also be added for extra depth.
Instructions:
1. Sauté Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium heat. Add the diced onion, diced carrots, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to let it burn.
2. Simmer the Soup Base: Pour in the 6 cups of chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 10-15 minutes, allowing the vegetables to become tender and the flavors to meld.
3. Add Chicken, Rice & Cream: Stir in the 1 cup cooked white rice and 2 cups shredded or diced cooked chicken. Pour in the ½ cup heavy cream or half-and-half. Stir everything gently to combine. Bring the soup back to a gentle simmer (do not boil vigorously once cream is added). Cook for another 5-7 minutes, or until the chicken and rice are heated through and the soup is warmed completely.
4. Season & Serve: Taste the soup and adjust seasoning with additional salt and black pepper as needed. Ladle the warm, creamy Chicken and Rice Soup into bowls. If desired, garnish with fresh chopped parsley for a pop of color and freshness. Serve immediately and savor every comforting spoonful!
Tips for Success
- Cooked Rice is Key: Using pre-cooked rice prevents the soup from becoming too starchy and ensures the rice remains tender, not mushy.
- Don’t Boil Cream Vigorously: Once heavy cream or half-and-half is added, keep the soup at a gentle simmer to prevent it from curdling.
- Good Quality Broth: A flavorful chicken broth forms the backbone of your soup.
- Sauté Veggies Properly: Taking time to sauté the vegetables until soft builds a good flavor base.
- Taste and Adjust: Always taste the soup before serving and adjust salt, pepper, or herbs as needed.
- Use Leftover Chicken: This recipe is perfect for utilizing leftover rotisserie chicken or other cooked chicken.
Serving Suggestions and Pairings
This Creamy Chicken and Rice Soup is a hearty and complete meal on its own, perfect for any occasion.
- Crusty Bread: Serve with warm, crusty bread or garlic bread for dipping.
- Sandwich: Pair with half a sandwich for a classic soup and sandwich combo.
- Side Salad: A light green salad with a simple vinaigrette can offer a refreshing contrast.
- Beverages: A classic iced tea, hot tea, or water with lemon.
- For other comforting and easy chicken-based meals, explore these Chefmaniac.com favorites:
- This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit
- Rotisserie Chicken Mushroom Soup (for another easy chicken soup)
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort (for a heartier, spicy soup)
- A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight)
- Lemon Ginger Chicken with Mango Pineapple Salsa
Storage and Leftover Tips
This soup is fantastic for making ahead or enjoying as leftovers, though the rice may absorb more liquid over time.
- Refrigeration: Store any leftover Creamy Chicken and Rice Soup in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. You will likely need to add a splash of extra chicken broth or heavy cream (or milk) to re-loosen the soup and bring it back to the desired consistency, as the rice will absorb liquid. Avoid boiling vigorously.
- Freezing: Freezing cream-based soups can sometimes lead to separation upon thawing. If you plan to freeze, it’s best to freeze the soup without the heavy cream, and then stir in the cream when reheating. Freeze cooled soup in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Creamy Chicken and Rice Soup is a true comfort classic, delivering warmth, flavor, and a deeply satisfying experience in every bowl. It’s an easy-to-make, hearty soup that’s perfect for chasing away a chill or simply enjoying a moment of pure comfort. Get ready to savor this timeless favorite!
What are your go-to comforting soup recipes, or do you have a secret ingredient that makes your chicken soup extra special? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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