There’s just something about a big, warm bowl of creamy chicken and rice soup that soothes the soul. It’s thick, hearty, and filled with tender chicken, vegetables, and fluffy rice. The heavy cream gives it that luxurious, silky texture, making every spoonful feel like a little hug. Perfect for chilly days or when you’re just craving something cozy, this soup is incredibly easy to make with simple ingredients you probably already have on hand.

I remember the first time I made this soup—it was one of those rainy Sunday afternoons when you just want to stay indoors and watch movies. I wanted something comforting but not too complicated. After a quick scan of my pantry and fridge, I realized I had everything for a simple, creamy soup. One pot, a handful of fresh ingredients, and a few seasonings later, I had a pot of soup that filled the kitchen with an incredible aroma. This recipe quickly became a family favorite, and now, every time I make it, I’m reminded of that cozy day at home.

A little background on creamy chicken and rice soup

Creamy chicken and rice soup has roots in classic comfort food traditions. While soups with rice and chicken are popular in many cuisines, adding cream is a uniquely Western twist that transforms the dish from a simple broth-based soup to a rich and velvety meal. This recipe is reminiscent of traditional chicken and rice casseroles that have been beloved in American homes for decades, but here, it’s all contained in one pot for a quicker, stovetop version. The ingredients are simple and straightforward, yet they come together to create something truly satisfying.

Let’s talk ingredients: How to make the most of each one

Olive oil: Used for sautéing the vegetables, olive oil adds a hint of richness to the base of the soup. If you’re out of olive oil, feel free to use butter for an even richer flavor.
Celery, carrots, and onion: These classic soup vegetables, also known as mirepoix, form the flavorful foundation of the soup. Look for firm, fresh carrots and celery with vibrant color, as they’ll add the best flavor.
Garlic: Adding garlic elevates the soup with a subtle kick of flavor. Fresh garlic is best, but you can use garlic powder in a pinch—about 1/2 teaspoon should do the trick.
Flour: The flour is key for thickening the soup. If you’re gluten-free, you can substitute with a gluten-free flour blend, or use a cornstarch slurry instead (1 tablespoon of cornstarch mixed with 2 tablespoons of water).
Chicken broth: This is the main liquid in the soup, providing savory depth. Use low-sodium broth if you prefer to control the salt, or homemade broth for even more flavor.
Italian seasoning: This blend of herbs brings a touch of earthiness to the soup. You can swap it with a mix of dried basil, oregano, and thyme if you prefer.
Jasmine rice: Jasmine rice has a lovely, subtle aroma that complements the creaminess of the soup. If you don’t have jasmine, you can use any long-grain white rice, or even brown rice—just note that brown rice may take a little longer to cook.
Heavy cream: This is what makes the soup so creamy and luxurious. You could substitute half-and-half if you want a lighter version, but keep in mind it won’t be quite as thick.
Chicken breast: Boneless, skinless chicken breast works best here, but you could also use chicken thighs for a richer flavor. Just cut it into bite-sized pieces to ensure even cooking.
Salt and pepper: These basic seasonings bring the whole dish together. Don’t skip them—seasoning at the end makes all the difference.

Essential kitchen tools for this recipe

To make this soup, you don’t need anything fancy. Here’s what I recommend:

A large soup pot or Dutch oven: Since this is a one-pot meal, you’ll want a big enough pot to hold all the ingredients. A Dutch oven works wonderfully because it distributes heat evenly and retains it well, which helps the soup simmer gently.
A sharp knife: Chopping vegetables and chicken is much easier (and safer!) with a sharp knife. I always say a good, sharp knife is a home cook’s best friend.
Wooden spoon or silicone spatula: You’ll need something sturdy for stirring, especially as you scrape up any browned bits from the bottom of the pot after adding the broth.
Measuring spoons and cups: For the flour, cream, and seasonings, measuring helps ensure you get the right texture and flavor balance.

Step-by-step: Making creamy chicken and rice soup

Sauté the veggies: Start by heating the olive oil in your soup pot over medium-high heat. Add the celery, carrots, and onion, and let them cook for about 5-7 minutes, stirring occasionally. You’ll want the onions to become translucent and the carrots to start softening. This is where the soup’s flavor starts to build!
Add garlic and flour: Next, stir in the minced garlic and flour. Cook for about a minute, letting the flour absorb the oil and coat the vegetables. This helps thicken the soup later, so don’t skip this step! You’ll know it’s ready when you smell that delicious garlic aroma.
Pour in the broth: Slowly add the chicken broth, stirring as you pour to dissolve the flour completely. Scrape up any browned bits from the bottom of the pot—this adds a ton of flavor to the soup.
Add seasoning, rice, and cream: Stir in the Italian seasoning, rice, and heavy cream. Bring the soup to a gentle boil over high heat, then reduce the heat to a simmer. Cover the pot with the lid slightly ajar and let it cook for about 10 minutes. Give it a stir every few minutes to prevent the rice from sticking to the bottom.
Add the chicken: After 10 minutes, add the chicken pieces. Continue cooking for another 7-10 minutes, or until the chicken and rice are fully cooked. The rice will be tender, and the chicken should be cooked through. Season with salt and pepper to taste. I tend to be generous with both, as it really brings the flavors together.
Adjust the consistency: This soup thickens quickly as the rice absorbs the broth. If you prefer a thinner soup, add a bit more chicken broth until it reaches your desired consistency.
Serve and enjoy: Ladle the soup into bowls, and you’re ready to dig in!

Variations to try

Vegetarian: For a vegetarian version, skip the chicken and use vegetable broth instead of chicken broth. You could add diced potatoes or chickpeas for extra heartiness.
Dairy-free: Swap the heavy cream for coconut milk or a non-dairy cream substitute. It will give the soup a slightly different flavor, but still be deliciously creamy.
Low-carb: If you’re watching carbs, use cauliflower rice instead of jasmine rice. Just add it toward the end of cooking, as it doesn’t need as much time to soften.
Spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce if you like a little heat in your soup.
Herby upgrade: Fresh herbs like parsley or thyme sprinkled on top right before serving add a burst of freshness and color.

Serving suggestions and presentation

For a cozy, homestyle presentation, serve this creamy chicken and rice soup in deep bowls with a sprinkle of fresh parsley on top. Pair it with a slice of crusty bread or a side salad for a complete meal. If you’re hosting, ladle the soup into a big tureen and let guests serve themselves—there’s something warm and communal about sharing soup this way.

Beverages to pair with this soup

This rich, creamy soup pairs beautifully with refreshing drinks. Here are a few ideas:

Iced tea: The light, slightly sweet flavor of iced tea complements the creaminess of the soup without overpowering it. Try a lemon or peach iced tea for a bit of extra flavor.
Lemonade: The bright citrus notes in lemonade contrast nicely with the creamy texture of the soup, cutting through the richness.
Sparkling water with lemon or lime: If you’re looking for something simple, a glass of sparkling water with a slice of lemon or lime adds a refreshing twist.
Hot herbal tea: For a cozy pairing, go with a mild herbal tea like chamomile or mint. It’s perfect for sipping between bites.

Storage and reheating tips

This soup thickens as it sits, so if you have leftovers, you’ll need to add a bit of extra broth or water when reheating. Store the soup in an airtight container in the fridge for up to 3 days. When reheating, gently warm it on the stovetop, stirring frequently, or in the microwave in short intervals, stirring between each one. If you’re planning to freeze the soup, consider cooking the rice separately and adding it fresh when you serve, as rice can become mushy in the freezer.

Scaling the recipe for different servings

This recipe makes about four servings, but you can easily double it if you’re feeding a crowd. Just be sure to use a large enough pot! If you’re making a smaller batch, halve the ingredients but keep an eye on the rice, as it may cook slightly faster in a smaller quantity.

FAQs

1. Can I use brown rice instead of white rice? Yes, but brown rice will take longer to cook, so adjust the simmering time accordingly.

2. How do I keep the soup from getting too thick? The rice absorbs a lot of liquid, so add extra chicken broth as needed to keep the soup at your desired consistency.

3. Can I make this soup in advance? Absolutely! Just store it in the fridge and add a splash of broth when reheating to thin it out.

4. Can I use rotisserie chicken? Yes! Just shred the cooked rotisserie chicken and add it in during the last few minutes to heat through.

5. Can I freeze this soup? You can, but the rice may become mushy. For best results, freeze without the rice and add it fresh when reheating.

This creamy chicken and rice soup is a comforting, satisfying meal that’s sure to become a staple in your recipe collection. Try it as written, or adapt it to suit your tastes—there’s really no wrong way to enjoy it! Happy cooking!

Creamy Chicken And Rice Soup Recipe