When the weather turns chilly or life just feels a bit too hectic, nothing beats a steaming bowl of Creamy Chicken and Rice Soup. This comforting classic is like a warm hug in a bowl—rich, hearty, and satisfying. The best part? You don’t need fancy techniques or hours in the kitchen. It comes together in under an hour, making it perfect for weeknights when you want something nourishing but easy.
As a mom of three (and someone who knows the dinner-time scramble all too well), this soup has saved me more times than I can count. My kids love the creamy richness, and I love that it sneaks in plenty of veggies. Win-win.
Table of Contents
Why You’ll Love This Creamy Chicken and Rice Soup
- Hearty & Filling – The rice cooks right in the broth, giving the soup body and making it feel like a complete meal.
- One-Pot Wonder – Less cleanup, more family time.
- Crowd-Pleaser – Kids, grandparents, and picky eaters alike will ask for seconds.
- Customizable – You can swap in leftover rotisserie chicken or even try brown rice if you like.
If you’re a fan of cozy comfort food like my Chicken Broccoli Rice Cheese Casserole, you’ll fall in love with this recipe too.
What Does Creamy Chicken and Rice Soup Taste Like?
Imagine tender chicken simmered with garlic, onion, and herbs, all swirled into a silky broth with just enough creaminess to feel indulgent but not heavy. The rice gives it a hearty texture, while Parmesan and fresh parsley on top make every spoonful taste like something special.
It’s cozy enough for a Sunday supper yet simple enough for a Wednesday night.
Ingredients You’ll Need for Creamy Chicken and Rice Soup
When it comes to making a pot of Creamy Chicken and Rice Soup, the ingredients are simple, wholesome, and probably already in your kitchen. What makes this recipe shine is the balance of creamy richness with earthy herbs and fresh vegetables. Let’s take a closer look at what you’ll need:
- Chicken thighs (boneless, skinless, about 1 ½ pounds) – Thighs are my go-to for soup because they stay tender and juicy, even after simmering. You could swap in chicken breast if that’s what you have on hand, but thighs give the broth a deeper flavor.
- Seasonings (salt, Italian seasoning, mustard powder, paprika, chili flakes) – This little blend of spices wakes up the chicken and gives the soup a subtle kick without being overwhelming. Think of it as building flavor from the very first step.
- Butter (3 tablespoons, unsalted) – The buttery base gives this soup its comforting flavor and helps sauté the veggies to golden perfection.
- Onion, carrots, and celery (the classic “soup trio”) – These veggies are the backbone of almost any great soup. They add natural sweetness, texture, and depth.
- Garlic (4 cloves, minced) – Because no cozy bowl of Creamy Chicken and Rice Soup is complete without that warm garlic aroma filling the kitchen.
- Fresh herbs (thyme and rosemary) – These bring out that homemade, straight-from-the-garden taste. If you only have dried herbs, don’t stress—use a teaspoon of each.
- All-purpose flour (¼ cup) – This is our thickener. It coats the chicken and veggies so the broth can turn into that silky, creamy soup base we love.
- Chicken broth (6 cups) – Use a good quality broth for best results. Homemade is wonderful, but store-bought works beautifully too.
- Half and half (1 cup) – Adds creaminess without being overly heavy. If you prefer a lighter soup, you can sub with milk, but the richness of half-and-half is worth it.
- Soy sauce & hot sauce (1 tablespoon each) – This might surprise you, but just a splash of each deepens the flavor, giving the soup a little zing. Don’t worry—it won’t taste “soy-saucy,” just savory and bold.
- Long-grain white rice (1 cup, uncooked) – The rice cooks right in the pot, thickening the broth as it goes. This is what makes Creamy Chicken and Rice Soup hearty enough to be a full meal.
- Salt and black pepper (to taste) – Adjust at the end, especially since broth can vary in saltiness.
- Garnishes (fresh parsley, Parmesan cheese, cracked black pepper) – Never skip the finishing touches! They brighten each bowl and make it feel restaurant-worthy.
If you love the mix of chicken, creamy textures, and rice, you might also enjoy my Creamy Smothered Chicken and Rice recipe—it’s another family favorite packed with comfort.
How to Make Creamy Chicken and Rice Soup (Step by Step)
Making Creamy Chicken and Rice Soup is simple, but it’s the little steps along the way that really bring out the flavor. Think of this as your cooking roadmap—you can follow along without stress, even if you’re juggling kids, emails, or that pile of laundry waiting in the next room.
Step 1: Season the Chicken
Start with your chicken thighs. Cut them into bite-sized pieces so they cook quickly and evenly. In a medium bowl, toss the chicken with salt, Italian seasoning, mustard powder, paprika, and a sprinkle of chili flakes. This isn’t just about seasoning—it’s about layering flavor right from the start. Every little spice will seep into the broth later, giving your soup that signature cozy kick.
(Tip: If you’re short on time, you can also use shredded rotisserie chicken. It works beautifully, just like in my Chicken Burrito Casserole.)
Step 2: Sauté the Vegetables
Melt your butter in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery, and cook them for about 5–7 minutes, stirring occasionally. You’re looking for the onions to soften and turn a little translucent while the carrots and celery release their sweetness.
Now, add the garlic and stir for just 30 seconds—it should smell heavenly but don’t let it burn. This is the base of your Creamy Chicken and Rice Soup, and it’s worth taking your time here.
Step 3: Cook the Chicken
Add your seasoned chicken to the pot and stir everything together. Cook until the chicken is no longer pink on the outside—about 5 minutes. Then, toss in your fresh thyme and rosemary. Fresh herbs take this from “just soup” to “the soup my family asks for every single week.”
Step 4: Thicken the Base
Sprinkle the flour over the chicken and veggies. Stir well so that every piece is coated. This step might look a little messy, but trust me, this is how you get that luscious, velvety texture in your soup. The flour will help thicken the broth as it simmers.
Step 5: Add the Liquids and Rice
Slowly pour in the chicken broth, followed by the half-and-half, soy sauce, and hot sauce. Stir constantly as you pour so the flour doesn’t clump. Finally, add in your uncooked rice.
Turn the heat up to medium-high until the soup reaches a gentle boil, then reduce to low and let it simmer. Stir often (every few minutes) so the rice doesn’t stick to the bottom. This part takes about 15–20 minutes, and it’s where the magic happens—the rice releases starch, thickening the broth into that creamy, dreamy texture you’ve been craving.
Step 6: Taste and Adjust
Once the rice is tender, taste your soup. Need more salt? A little more pepper? Maybe another splash of hot sauce? Don’t be shy—this is your chance to make the soup fit your family’s taste perfectly.
Step 7: Serve and Garnish
Ladle your Creamy Chicken and Rice Soup into bowls and top with freshly shaved Parmesan, a sprinkle of black pepper, and a handful of parsley. These little touches brighten the bowl and make it look as good as it tastes.
This soup is cozy enough to serve on its own, but if you want to stretch it into a feast, pair it with crusty bread or even a side like my Sweet Potato Rounds. It’s the kind of meal that makes everyone at the table slow down, savor, and maybe even ask for seconds.
Tips and Tricks for Perfect Creamy Chicken and Rice Soup
- Stir often to keep rice from sticking to the bottom.
- Add extra broth or water when reheating—rice keeps soaking up liquid.
- Want extra veggies? Toss in spinach or peas at the end.
- If you’re short on time, shredded rotisserie chicken works like a charm.
Storage
This soup thickens as it sits (thanks to the rice). Store leftovers in an airtight container in the fridge for up to 4 days. Add a splash of broth when reheating.
FAQs
Can I freeze Creamy Chicken and Rice Soup?
It’s best fresh, since rice tends to get mushy when frozen. If you want to freeze it, cook the rice separately and add when reheating.
Can I use brown rice?
Yes, but you’ll need extra cooking time (about 40 minutes).
Can I make it dairy-free?
Swap half-and-half for coconut milk or oat milk for a lighter spin.
Conclusion
There’s something timeless about a bowl of Creamy Chicken and Rice Soup. It’s hearty without being heavy, simple without being boring, and comforting enough to soothe even the busiest of days. Next time you’re craving a bowl of homemade goodness, give this recipe a try—you’ll be glad you did.
And if you’re like me and love all things cozy, check out my Chicken Tamale Casserole for another family favorite.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Creamy Chicken and Rice Soup – Quick, Easy & Delicious Dinner
- Total Time: 45 minutes
- Yield: 10 servings 1x
Description
Creamy Chicken and Rice Soup made with chicken, veggies, rice and a creamy broth. The rice cooks right in the soup giving it body and richness.
Ingredients
- 1 1/2 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp. kosher salt
- 1 tsp. Italian seasoning
- 1/4 tsp. mustard powder
- 1/4 tsp. paprika
- 1/4 tsp. chili flakes
- 3 Tbsp. butter, unsalted
- 1 medium yellow onion, diced
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 Tbsp. fresh thyme, chopped
- 1 Tbsp. fresh rosemary, chopped
- 1/4 cup all purpose flour
- 6 cups chicken broth
- 1 cup half and half
- 1 Tbsp. soy sauce
- 1 Tbsp. hot sauce
- 1 cup long grain white rice, uncooked
- salt and pepper, to taste
- garnish: Parmesan cheese, black pepper, fresh parsley
Instructions
1. Place the diced chicken pieces in a medium sized mixing bowl. Add the salt, Italian seasoning, mustard powder, paprika and chili flakes and stir to coat the chicken. Set aside.
2. Heat a large Dutch oven or soup pot over medium heat. Melt the butter and then add in the onions, carrots and celery. Add kosher salt to taste. Saute, stirring occasionally, for 5-7 minutes. Add the garlic and stir for another 30 seconds.
3. Add the seasoned chicken pieces and cook until no longer pink. Then stir in the thyme and rosemary.
4. Add the flour and stir to coat the vegetables and chicken pieces.
5. Slowly pour in the chicken broth, half & half, soy sauce and hot sauce. Then add in the rice and stir. Turn the heat up to medium-high to bring to a boil and then turn the heat back down to low to simmer the soup until the rice cooks and the soup thickens, ~15-20 minutes. Stir frequently so the rice doesn’t stick.
6. Taste the soup and adjust seasoning with more hot sauce, salt, or pepper. Ladle into bowls and garnish with Parmesan, black pepper, and parsley.
Notes
Since the rice cooks directly in the soup, it absorbs liquid and thickens the broth. Add extra broth or water to thin as needed, especially when reheating leftovers.
Storage: keep in the refrigerator in an air-tight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 299
- Sugar: 4g
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 65mg
Keywords: chicken soup, creamy soup, rice soup, comfort food
