Creamy Chicken and Rice Soup is like a warm hug in a bowl. It’s packed with tender chicken, soft and comforting rice, and a rich, creamy broth that feels just right on a chilly day. The gentle flavors come together in a way that’s both soothing and filling without being heavy.
I love making this soup when I need something simple but satisfying. One of my favorite things to do is add a little extra garlic and a sprinkle of fresh herbs on top—it just makes the whole bowl taste brighter and more inviting. It’s the kind of meal that feels homemade and reminds me of those cozy family dinners at home.
To me, this soup is perfect served with a slice of crusty bread or a light salad on the side. It’s great for any season but feels especially special when you want to slow down and enjoy something comforting. Whenever I have leftovers, I find it tastes even better the next day as the flavors settle and blend together beautifully.
Key Ingredients & Substitutions
Chicken: I like using cooked chicken, especially rotisserie—it’s quick and flavorful. You can also use leftover baked or grilled chicken for a tasty twist.
Rice: Long grain white rice works best here because it stays fluffy. If you want, you can swap in brown rice, but the cooking time will increase.
Vegetables: Onion, carrots, and celery form the classic soup base. If celery isn’t your favorite, try using leeks or bell peppers instead.
Heavy Cream: This makes the soup creamy. Half-and-half or coconut milk are good lighter or dairy-free options. For a thicker texture, a bit of flour helps too.
Herbs: Thyme adds nice earthy flavor. Fresh or dried both work well. You can also add parsley or a bay leaf for extra aroma.
How Do You Make a Creamy Soup Without It Separating?
Adding cream to hot soup needs care to keep it smooth and creamy. Here’s how I do it:
- Turn the heat to low before adding cream. High heat can cause curdling.
- Slowly pour the cream in while stirring constantly. This helps it blend evenly.
- If you want a thicker soup, mix flour with a little cold water first to make a slurry, then stir it into the soup and cook gently until it thickens.
- Always taste and season after adding cream to balance flavors.
Equipment You’ll Need
- Large heavy-bottomed pot – great for even cooking and simmering the soup without burning.
- Wooden spoon – perfect for stirring vegetables and rice gently without scratching your pot.
- Measuring cups and spoons – essential for getting the rice, broth, and seasonings just right.
- Sharp knife and cutting board – to chop veggies and shred chicken easily.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Swap chicken with turkey for a great way to use holiday leftovers with a similar taste.
- Add diced mushrooms for a deeper, earthy flavor and extra texture.
- Stir in spinach or kale near the end for a boost of color and nutrients.
- Try using Parmesan cheese in place of cream for a lighter but still creamy flavor.
How to Make Creamy Chicken and Rice Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 6 cups chicken broth (preferably low sodium)
- 1 cup long grain white rice, rinsed
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1/2 cup heavy cream or half-and-half
- Salt and pepper to taste
For Garnish (Optional):
- Fresh parsley or thyme sprigs
Optional Thickener:
- 2 tablespoons all-purpose flour (to thicken if desired)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25 minutes to cook, so you’ll need roughly 35 minutes total. It’s a fairly quick soup that fills your kitchen with warmth and delicious aromas as it simmers.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by melting the butter in a large pot over medium heat. Add your chopped onion, sliced carrots, and celery. Cook them, stirring now and again, until they soften up nicely—about 5 to 7 minutes.
2. Add Garlic and Herbs:
Next, stir in the minced garlic and thyme. Cook this mixture for about 1 minute, letting the wonderful aromas begin to fill your kitchen.
3. Add Broth and Rice:
Pour the chicken broth into your pot and bring it to a boil. Once boiling, add the rinsed rice, reduce the heat to a gentle simmer, and let it cook uncovered for about 18 to 20 minutes, until the rice is tender.
4. Add Chicken and Finish:
Stir in the cooked chicken and let the soup heat through for about 5 minutes. Then, turn the heat down to low and slowly add the heavy cream, stirring constantly. If you want a thicker soup, sprinkle the flour over the soup little by little, stirring to avoid lumps, and cook for another 3 to 5 minutes until it thickens slightly.
5. Season and Serve:
Season your soup with salt and pepper as needed. Ladle it into bowls, garnish with fresh parsley or thyme if you like, and serve warm with a slice of crusty bread or a fresh salad on the side. Enjoy your comforting and creamy chicken and rice soup!
Can I Use Brown Rice Instead of White Rice?
Yes! Brown rice is a healthier option, but it takes longer to cook—about 40-45 minutes. You may want to add it earlier in the cooking process and increase the broth slightly to accommodate the longer cooking time.
How Can I Make This Soup Dairy-Free?
You can substitute the heavy cream with coconut milk or a dairy-free creamer to maintain the creamy texture without dairy. Just stir it in gently near the end of cooking as you would with cream.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to step 5, then cool it completely and refrigerate for up to 3 days. Reheat gently on the stove before adding the cream and finishing the soup to keep the texture smooth.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm slowly on the stove or microwave, stirring occasionally to maintain creaminess and prevent curdling.